Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core membership membership & Workshops 12 month plans only. Offer ends 23/12/24. See terms.
Join now
Sarah’s apricot crumble slice

Sarah’s apricot crumble slice

3
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
16
Difficulty
Easy
Recipe by our WW Ambassador Sarah. Follow her on Instagram @sarahs_recipes.

Ingredients

Fresh dates

100 g, pitted, chopped

Rolled oats, dry

1¼ cup(s), (110g)

Plain flour

⅔ cup(s), (100g)

Shredded or desiccated coconut

½ cup(s), (40g) shredded

Egg(s)

1 medium

Brown sugar

1 tbs

Ground cinnamon

1 tsp

Reduced fat oil spread

1½ tbs

Apricot, canned in natural juice, drained

800 g, (2 x 400g cans) halved

99% fat-free, plain or natural yoghurt, unsweetened

¼ cup(s), (60g), to serve

Instructions

  1. Preheat oven to 180°C. Lightly spray a 19cm square cake tin with oil. Line base with baking paper, allowing paper to hang 3cm over 2 opposite sides.
  2. Place dates and 1 tablespoon water in a microwave-safe dish. Cover and microwave on high for 1 minute, or until dates are soft.
  3. Process 1 cup (90g) oats, ½ cup (75g) flour, ¼ cup (20g) coconut, date mixture and egg in a food processor until well combined. Press mixture over base of prepared tin. Bake for 10-12 minutes, or until golden.
  4. Meanwhile, combine remaining oats, flour and coconut with sugar and cinnamon in a medium bowl. Using your fingertips, rub in spread until mixture resembles coarse breadcrumbs.
  5. Arrange apricots over slice base and sprinkle with crumble mixture. Bake for 15 minutes, or until crumble is golden. Set aside to cool for 10 minutes before removing from tin and cutting into squares. Serve warm with yoghurt.

Notes

Add 1 tsp vanilla extract with dates in Step 2. Swap apricots for 2 x 400g cans pear slices in natural juice (drained).

You might like

You might like