Ingredients
470g apricots halves (2-3 average tins)
1 cup sugar
4 Tablespoons self raising flour
2 cups sour cream
2 eggs
1 teaspoon vanilla essence
Topping:
2 Tablespoons sugar
2 Tablespoons butter
1 teaspoon cinnamon
Preparation
Line the bottom of a oven proof baking dish with a single layer of Apricot halves. (use any shape dish, but to give a size indication i use a 25-30cm round)
In separate bowl, combine sugar and flour, add sour cream, egg and vanilla, mix until smooth. (Easy to mix - just with a spoon.)
Pour the mixture over the apricots. Should only just cover the single layer of Apricots.
Bake in moderate oven for 35mins. Remove from oven. Add crumbly topping and return to over for 10-15 mins.
Topping: Combine sugar and cinnamon. Rub in butter till you get a crumbly consistency.
I like it served hot from the oven with ice cream. But it is also nice cold the next day
