BLUEBERRY AND APRICOT CRUMBLE

Fruit

0.7kg (1 ½ lbs.) fresh apricots

200g (6-8oz) fresh blueberries

Zest and juice of ½ lemon

¼ cup packed light brown sugar

¼ tsp freshly ground nutmeg

Topping

¾ cup all-purpose flour

¼ cup rolled oats

¼ cup sliced almonds

¼ cup + 2 Tbsp packed light brown sugar

¼ tsp freshly ground nutmeg

Pinch salt

1 (4oz) stick chilled butter, cut into cubes

Preheat oven to 350F and have ready an 8×10-inch baking dish.

For the fruit

Halve, pit, and quarter the apricots and combine in a bowl with the blueberries, lemon zest and juice, brown sugar, and nutmeg. Set aside to macerate while you prepare the topping.

For the topping

In another bowl, combine flour, oats, almonds, brown sugar, nutmeg, and salt. Using your fingers, rub the butter into the mixture until it forms clumps.

Give the fruit a stir and then pour it into the baking dish, making sure apricots and blueberries are evenly distributed. Evenly sprinkle the topping over the fruit.

Bake in the oven until topping is golden brown and fruit is bubbling around the sides, about 40 minutes. Remove from oven and let sit at least 20 minutes before serving.