Curried Apricot Crumble

Ingredients

Almonds

1/2 cup, chopped

Cinnamon

1/2 teaspoon

Brown sugar

1/2 cup, divided

All-purpose flour

1 cup

Butter

1/2 cup, cold and cubed

Salt

1/2 teaspoon

Lime juice

2 tablespoons

Vegetable broth

1 cup

Coconut milk

1 can (400ml)

Curry powder

2 tablespoons

Ginger

1 inch piece, minced

Garlic

2 cloves, minced

Onion

1 medium, finely chopped

Apricots

2 cups, pitted and quartered

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat 2 tablespoons of oil over medium heat. Add the finely chopped onion, minced ginger, and minced garlic. Sauté until the onion becomes translucent, around 5 minutes.
3. Stir in the curry powder and continue to cook for another minute, allowing the spice to bloom.
4. Add the quartered apricots, coconut milk, vegetable broth, 1/4 cup of brown sugar, lime juice, and salt. Stir well to combine and bring the mixture to a simmer. Let it cook for 10 minutes, until the apricots soften.
5. In the meantime, prepare the crumble. In a separate bowl, combine the cold, cubed butter, all-purpose flour, remaining 1/4 cup of brown sugar, cinnamon, and chopped almonds. Use your fingers to mix the ingredients together until the mixture resembles coarse crumbs.
6. Transfer the apricot curry into an oven-safe dish. Evenly sprinkle the crumble mixture over the top.
7. Bake for 20-25 minutes, or until the crumble turns golden brown and the curry is bubbling. Watch it closely towards the end to prevent the crumble from burning.
8. Allow the dish to cool for a few minutes before serving. Enjoy this sweet and savory delight hot, perhaps with a scoop of vanilla ice cream for an extra treat!