APRICOT CRUMBLE SLICE

Method

Chop up the apricots (I use kitchen scissors, way easier) and put them in a saucepan with the water.

Bring them to a simmer then reduce heat. Let it simmer very gently for about 10 minutes, stirring occasionally, until most of the water has reduced and the apricots are soft and a little syrupy. Set aside.

Preheat oven to 160 degrees Celsius.

Grease and line a square tin (23 X 23cm) with baking paper. Make sure you line all sides and leave an overhang of paper, as you will use this to lift out the slice in one piece.

To make the base, mix all dry ingredients in a bowl. Add the wet ingredients and combine well. I find using a rubbing spatula best as it’s quite a dry mixture.

Press this mixture into the base of the lined tin, keeping it an even thickness.

Bake for 10 minutes, then allow to cool slightly.

While the base is baking, knock together your crumble mix.

Pulse the nuts in a food processor a few times to a rough crumble.

Mix the pulsed nuts in a bowl with all other dry ingredients.

Add the liquids and combine well. I do this with my finger tips, squidging the mix so everything is evenly coated.

Spoon the apricot filling onto the cooled base, spreading it evenly and pressing it down gently with the back of the spoon.

Crumble on the topping evenly, all the way to the edges and corners.

Bake for 30-35 minutes in the 160 degree Celsius oven.

Remove from oven and let the slice cool in the tin before lifting out.