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.


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