Simon Rimmer served up delicious Chargrilled Apricots with Almond Creme Frache and Crumble on Sunday Brunch.

The ingredients are: 8 apricots, halved and Oil to brush.

For the crumble: 125g flour, 125g butter, 125g demarera sugar, 50g flaked, toasted almonds, 350ml crème fraiche and 100g honey.

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