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Apricot & almond crumble
- 2 x 410g cans apricots , drained
- 600g jar apricot compote (we used Bonne Maman)
- 200g plain flour
- 140g almonds , with skins, chopped
- 1 tsp ground cinnamon
- 200g butter , diced
- 100g caster sugar
- 100g demerara sugar
- vanilla ice cream or crme frache , to serve
Directions:View on BBC Good Food
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