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Chocolate Apricot Crumble

Serves 6


  • 1 x 825g can apricot halves, in natural juice
  • 1/2 cup plain flour
  • 1 tablespoon Australian butter
  • 1 1/2 tablespoons caster sugar
  • 1 1/2 tablespoons desiccated coconut
  • 1/2 cup choc-bits
  • 1 cup Australian thickened cream
Download Recipe (PDF)


  1. Drain apricots, reserving 1/2 cup of juice. Place apricots in the base of an 18cm casserole dish and pour over juice. Sift flour and rub in butter until it resembles fine breadcrumbs. Mix through the sugar, coconut and choc-bits and sprinkle over fruit. Bake at 180C for 25-30 minutes or until golden brown. Serve with whipped cream.

Nutritional Information

Nutrients per serve:
Energy (kj) 1335
Protein (g) 4
Fat, Total (g) 20
Carbohydrates (g) 31
Sodium (mg) 0
Calcium (mg) 49
Iron (mg) 0


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