Instructions: Mix the apricots with the caster sugar and place in a 1.3 litre capacity ovenproof dish or divide between six individual dishes.

Place the crushed cardamom seeds flour oats and light brown sugar in a large bowl then rub in the butter.

Mix in the chopped hazelnuts.

Spoon the crumble mixture over the fruit. Bake on the floor of the roasting oven for 15 to 20 minutes then transfer to the simmering oven for 40 to 50 minutes until the fruit is tender.

Serve warm with a little thick greek yogurt if wished.

If you dont have a pestle and mortar to crush the cardamom seeds wrap them in a small piece of cling film place on a chopping board and crush with the base of a heavy pan. Choose apricots with the warmest colour a slight pink blush means theyre ripe. A really good fruit crumble is delicious but can often be high in calories and fat. This version is lighter than most but it wont disappoint.

Serves 6

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