Autumn is the best time for apple crumble, made with crisp firm-textured fruit. Dried apricots add a delicious perfume and tang, and increase the nutrients of the crumble, so you can feel good about having seconds
1½ cups dried apricots 1½ cups standard flour 150g (5 oz) butter, cubed ½ cup caster (superfine granulated) sugar ½ cup slivered almonds 3 medium or 2 large Granny Smith apples 250g (2 cups) fresh or frozen blueberries Cream, yoghurt or vanilla ice cream to serve If apples are really tart, 1-2 Tbsp caster (superfine granulated) sugar for fruit
1 Put apricots in a small pan and soak in hot water to cover for 1 hour. Bring to a gentle boil and cook for about 12 minutes, until plump and tender. Drain
2 Put flour in a large bowl add butter. Rub in with the fingers, or use a pastry blender. Stir through the sugar and almonds.
3 Peel Granny Smith apples, cut into quarters remove cores and slice thinly. Mix apple slices, blueberries and plumped apricots. Check for sweetness, adding a little sugar if the fruit is too sour. Spoon fruit into a shallow 25cm (9-10”) ovenproof dish. Spoon crumble on top making sure all the fruit is covered, but don’t press it down (that compresses it and makes it more solid).
4 Bake for 40 minutes in an oven preheated to 180°C (350°F), or until the crumble is golden and the juices from the fruit are bubbling around the edge of the dish. Rest crumble for at least 10 minutes before serving with cream, yoghurt or ice cream.
If you are short of blueberries, you can make do with just 1 cup of them. Just add another apple. If you have fresh apricots, halve and remove stones and use in place of dried apricots (they don’t need pre-cooking).