Apricot and Pistachio crumble

3 x 420g tine apricots in syrup, drained and reserved
4 tb syrup
a knob of butter for greasing

for the crumble
1 x 100g pack shelled pistachio nuts
125g cold butter, cubed
250g plain flour
150g demerara sugar

you will also need a 1.2litre baking dish, lightly greased.

Preheat oven to 190. Grind pistachios in a food processor to resemble fine gravel. Make the crust by rubbing the butter into the flour until it resembles fresh breadcrumbs, either in a processor or by hand.

Stir in the pistachios and sugar. Pile the fruit and the syrup into the baking dish, tucking a few whole pistachios in if you wish. Tip the topping onto the fruit and bake in the preheated oven for 30-35mins till the crust is crisp and golden, the fruit soft and tender. Take care that the crust doesn't burn (nuts burn easily), so cover with foil. Serve hot, with cream.