Apricot Crumble Pie Ingredients Crumble: 300g plain flour, sieved pinch of salt 175g unrefined brown sugar 200g unsalted butter, cubed @room temperature Knob of butter for greasing Filling: 450g apricots, peeled, cored and cut into 1cm/½in piece 50g unrefined brown sugar 1 tbsp plain flour 1 pinch of ground allspice Method: Preheat the oven to 180C/350F/Gas 4. Place the flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs. Place the fruit in a large bowl and sprinkle over the sugar. Stir well being careful not to break up the fruit. Butter a 24cm/9in ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top. Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling. Serve with thick cream or custard.
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