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Apricot and coconut crumble
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulgent apricot halves topped with coconut and sweet honey yogurt for a luscious fruity dessert.
Ingredients:
  • 250.00 ml thick Greek-style natural yoghurt
  • 114.40 gm honey
  • 825g apricot halves, well-drained
  • 125.00 ml sponge cake crumbs
  • 62.50 ml roasted hazelnuts, roughly chopped
  • 16.25 gm shredded coconut
Instructions:
  • Preheat your oven to 180°C. Mix yoghurt with 2 tablespoons of honey in a bowl, then cover and chill until serving.
  • Cover a baking tray with parchment paper. Arrange apricot halves on the tray. Mix sponge cake crumbs, hazelnuts, and coconut until thoroughly combined.
  • Fill each apricot half with the sponge mixture using a spoon and top with the remaining 2 tablespoons of honey. Bake for 10 to 15 minutes until golden. Serve with a dollop of honey yogurt.

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