Hazelnut and apricot crunch recipe
Recipe for hazelnut and apricot crunch in our easy vegetarian recipes collection.
Recipe ingredients
- 8 tablespoons butter
- 1/3 cup soft brown sugar
- 2 tablespoons maple syrup
- 1/3 cup porridge, rolled, oats
- 1/3 cup chopped hazelnuts
- 1/2 cup dried apricots, chopped
How to make hazelnut and apricot crunch
- Preheat the oven to 350 degrees F.
- Put the butter, sugar and syrup in a heavy pan and stir over a low heat until combined.
- Stir in the remaining ingredients.
- Press into a Swiss roll pan lined with greaseproof paper.
- Bake for about 45 minutes, until golden.
- Cut into bars in the pan using an oiled knife.
- Cool in the tin.
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