Apricot and Coconut Crumble

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READY IN: 25mins
Recipe by Sonya01

a differnt way to make crumble for me anyway.

Ingredients Nutrition

  • 236.59 ml thick greek-style natural yoghurt
  • 59.16 ml honey
  • 825 g apricot halves, well-drained
  • 118.29 ml sponge cake crumbs
  • 59.14 ml roasted hazelnuts, roughly chopped
  • 59.14 ml shredded coconut


  1. Preheat oven to 180°C Combine yoghurt and 2 tablespoons honey in a bowl. Cover and refrigerate until ready to serve.
  2. Line a baking tray with baking paper. Place apricot halves onto tray. Combine sponge cake crumbs, hazelnuts and coconut, stirring until well-combined.
  3. Spoon sponge mixture into each apricot half and drizzle with remaining 2 tablespoons honey. Bake for 10 to 15 minutes or until golden. Serve with a dollop of honey yoghurt.

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