Apricot and coconut crumbles

For 24 pieces
  • 150 g dark chocolate
  • 400 g + some butter
  • 600 g + some flour
  • 2 EL cocoa
  • 250 g Sugar
  • 1 packet vanilla sugar
  • Salt
  • 2 jar (s) (850 ml each) Apricots
  • 1 can (s) ( 400 g) sweetened condensed milk
  • 150 g desiccated coconut
60 minutes
light
1.
Cut the chocolate into pieces. Melt with 400 g butter in a saucepan over low heat. Mix 600 g flour, cocoa, sugar, vanilla sugar and a pinch of salt in a bowl. Pour in the chocolate mixture.
2.
First knead with the kneading hook of the mixer, then briefly with your hands to form sprinkles.
3.
Grease the oven pan (32 x 39 cm) and dust with flour. Press half of the crumble onto a base. Drain the apricots and cut into wedges. Mix the condensed milk with desiccated coconut.
4.
Spread the apricots on the dough. Put the coconut mixture on top in blobs. Sprinkle with the remaining sprinkles. Bake on the lower rail in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for about 40 minutes.
5.
Let cool down. This goes well with whipped cream.
1 pieceapprox.:
  • 420 kcal
  • 5 g protein
  • 22 g fat
  • 48 g carbohydrates

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