Simon Rimmer Chargrilled Apricots with Almond Creme Frache and Crumble recipe on Sunday Brunch

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.


See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.