Another Resolution

Whilst browsing blogs earlier I noticed Charlie had a very sensible New Year Resolution - to try a new recipe every week, the result of which will be 52 new recipes by the end of the year! That is my kind of thinking! Today I made this Apricot and Pistachio Crumble, courtesy of Nigel Slater and Sainsburys Magazine. I can honestly say this is just about the best crumble topping I've ever made and so simple ... so let me share it with you. He claims to have tried it with dried, fresh and tinned apricots but tinned give the best results.

3 x 420g tins of apricots in syrup (I used apricots in juice with good results), drained with 4 tblspn of the syrup reserved.

Butter for greasing dish

100g shelled pistachio nuts (unsalted!)

125g cold butter

250g plain flour

150g demerara sugar

a 1.2 litre baking dish

Preheat the oven to 190 deg C.
Grind the pistachios in a food processor until they resemble fine gravel.
Make the crust by rubbing the butter into the flour until it resembles breadcrumbs, either in the food processor or by hand.
Stir in the sugar and the pistachios
Grease the baking dish and pile in the fruit mixed with the reserved syrup. Spoon the topping over the surface and bake for 30 - 35 minutes in the preheated oven. Watch that the crust doesn't burn and cover with foil if necessary.

Serve with Green and Blacks Vanilla Ice Cream (I added that bit!)

The family approved of this New Resolution but it won't help with the losing of a few pounds!