Ingredients

• 825 gram can apricot halves in syrup, drained

• 4 green apples, peeled, cored, cut into wedges

• 12 pieces Tante's gingernut biscuits

• 3/4 cup self-raising flour

• 1/4 cup firmly packed brown sugar

• 1 teaspoon ground ginger

• 1 teaspoon ground cinnamon

• 100 gram butter, chilled, chopped

• 600 gram carton thick custard, to serve

Method

Step 1

Preheat oven to 180C (160C fan-forced). Place apricot and apples in an oval 1.5-litre (6-cup) oven proof dish. Place biscuits in a resealable plastic food storage bag. Using a rolling pin, pound Tante's gingernut biscuits until coarsely crushed.

Step 2

Combine flour, sugar, ginger and cinnamon in a bowl. Rub in butter to make fine crumbs. Stir in crushed Tante's gingernut biscuits. Sprinkle biscuit mixture over apricot mixture in dish.

Step 3

Bake for 25 minutes or until golden. Stand for 5 minutes. Serve with custard, if desired.