Photo of Sarah’s apricot crumble slice by WW

Sarah’s apricot crumble slice

3
3
2
SmartPoints® value per serving
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
16
Difficulty
Easy

Ingredients

fresh dates

100 g, pitted, chopped

dry rolled oats

1¼ cup(s), (110g)

plain flour

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, (2x400g cans) halved

99% fat-free plain natural yoghurt

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

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

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