Spiced Apricot Crumble with Oat Bran, Cinnamon and Honey

A dollop of live natural yogurt is the perfect finish to Frank Bordoni's nutritious crumble with topping of almonds, oats and wholemeal flour
By Frank Bordoni
Spiced Apricot Crumble with Oat Bran, Cinnamon and Honey
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 450 g dried apricots
  • 250 ml apple juice
  • 1 orange, grated zest only
  • 1 tbsp runny honey
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • pinches ground cloves
  • plain yogurt

For the crumble topping

  • 160 g wholemeal flour
  • 100 g brown sugar
  • 50 g oat bran or fine oatmeal
  • 30 g blanched almonds, finely chopped, or ground almonds
  • 40 g unsalted butter, chopped


1. Place the apricots in a large pan with the apple juice, orange zest, honey and spices. Bring to the boil and simmer gently until the fruit is tender and most of the liquid has been absorbed - don't worry if the fruit seems a little wet as the topping will help absorb any excess liquid. Remove the pan from the heat and set aside.

2. Preheat the oven to 180C/gas 4. To make the crumble topping, place all the dry ingredients in a bowl and mix well. Rub in the butter so that the mixture resembles coarse breadcrumbs.

3. Put the fruit mixture in a baking dish and scatter the crumble mixture over the top. Bake for 30 minutes until the surface of the crumble is crisp and golden. Serve with a dollop of thick-set live yogurt.

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