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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Roasted Apricots with a Rosemary and Hazelnut Crumble
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Introduction
I love the combination of fresh apricots with hazelnuts. In this crumble, the rosemary adds a wonderful savoury note. Make it when you see the first boxes of apricots arrive in the summer. Any leftovers are an instant roasted fruit-and-granola breakfast the next day.
Ingredients
large apricots, halved | |
soft light brown sugar, plus 2 tbsp | |
softened unsalted butter | |
oats | |
plain flour | |
hazelnuts, roughly chopped | |
fresh rosemary, leaves finely chopped | |
crème fraîche, Greek yogurt, clotted cream, double cream or ice cream, to serve |
Preview
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