Apricot and Cherry Oat Crumble with Sesame

• 2× 410g tins apricot halves in juice, drained and each half cut in 2
• 400gfrozen pitted cherries
• 30mllemon juice
• 2gfinely grated lemon zest
• 2 tbspcornflour
• 60glight brown sugar
• 1 tspvanilla extract
• 140gplain flour
• 120grolled oats
• 90glight brown sugar
• 35gsesame seeds
• 100mlolive oil
• fine salt

Method

1. 1Heat the oven to 190°C/170°C fan. Put a 24cm ovenproof dish on a baking tray to catch any bubbling juices.
2. 2Tip the apricots, cherries, lemon zest and juice, cornflour, 60g sugar and vanilla into the dish. Stir thoroughly so the cornflour is not sitting in dry pockets.
3. 3Bake for 15 minutes until the cherries have thawed and the fruit juices are bubbling around the edges. Give the filling one careful stir.
4. 4Meanwhile, mix the flour, oats, remaining 90g sugar, sesame seeds and a pinch of fine salt in a bowl. Pour over the olive oil and rub it through with your fingertips until you have rough, claggy clusters rather than fine crumbs.
5. 5Scatter the crumble mixture over the hot fruit, leaving some larger clusters on top. Do not press it down or it will bake into a solid lid.
6. 6Bake for 30 minutes until the topping is deeply golden and the filling is bubbling at the centre. If the sesame darkens too quickly, lay a loose sheet of foil over the dish for the final 10 minutes.
7. 7Leave the crumble to stand for 20 minutes until the fruit juices have thickened slightly and the topping has set into crisp clusters. Spoon into bowls while still warm.

Per serving

kcal

439

protein

6.1g

fibre

3.4g

carbs

60.1g

fat

19.7g