Easy Charred Apricot & Frangipane Crumble with Chantilly-Style Yoghurt

Charred apricots, Chantilly yoghurt, frangipane crumble

This can be made pretty cheaply, tastes wonderful and takes hardly any time – win, win!

Gluten free
Wheat free
Quick meal
Freezable
Kids recipe

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Preparation time

10 min

Cook time

15 min

Total time

25

Cuisine

British

Meal

  • vegan-desserts
  • breakfasts

Servings

1

Ingredients

For the apricots

  • 3 apricot halves (I use tinned ones here but fresh are fine too)

For the Chantilly-style yoghurt

  • 3 tbsp of plain plant-based yoghurt – Greek-style works best here
  • 1 tbsp of vanilla bean paste (or any vanilla flavouring. If using pods, scrape the seeds out of one half for this)

For the frangipane crumble

  • Equal quantities (12g of each or roughly 1 tablespoon) of flour (use gluten-free if needed), ground almonds, diced cold plant butter and golden caster sugar (if you don’t have this, you can use granulated, caster or demerara)
  • 1-2 tsp of almond essence (you can add more once the crumble is cooked, to your taste)

Instructions

  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Make the crumble by mixing all the ingredients together then putting in a dish that allows it to be spread out. Cook in the oven for about 15 minutes, or until nicely browned.
  3. Lightly oil a griddle pan and put on the stovetop on a medium heat until hot.
  4. Add the apricot halves, stone side facing down and keep on there until you get a nice set of charred lines. Flip over and lightly toast on the other side, then take off the heat and leave to cool.
  5. Make the Chantilly-style yoghurt by mixing the yoghurt with the vanilla.
  6. Assemble by making a large circle of the yoghurt, then crumble, followed by the apricots. If you’re using tinned apricots, drizzle some of the tin juice over the top. I add lavender flowers to decorate.
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