Firstly cut the apricots open and take the stones out. Then grease a 1.2 litre ovenproof dish, use about 10 grams of the unsalted butter.
Combine 3 table spoons of unsalted butter and about 100 gram of the brown sugar in a saucepan and melt together. Do this by stiring with a wooden spoon over a low heat. Now add the Apricots and cinnamon. Cover the saucepan and let it simmer for 5 minutes.
Sift the flour into a bowl and rub in the remaining unsalted butter until you get what looks like small breadcrumbs. Add the hazelnuts and sugar and stir them in.
Now take the apricot mixture out the saucepan and place it in the ovenproof dish. Sprinkle the crumble mixture all over the top of the friut. Pop in the preheated oven and bake for about 25 minutes until the top turns brown.
Spoon into a bowl and add your ice cream!
Oven - 200C or Gas Mark 6
500g fresh Apricots apples
150grams unsalted butter
200 grams of brown sugar
1 table spoon of cinnamon
175 grams of wholemeal flour
50 grams toasted and finly chopped hazelnuts
Plus some vanilla ice cream
and of course Apple Crumble