For the crumble:
120 g flour
5 EL rolled oats
60 g sugar
150 g butter
½ tsp lemon zest (pre-packaged, e.g. Citro Back)
1 tsp Langnese Flotte Biene Wild Blossom Honey
For the filling:
1 tin apricots (825 g, drained net weight: 490 g)
30 g rolled oats
6 tbsp Langnese Flotte Biene Wild Blossom Honey
For the crumble, knead together the flour, rolled oats, sugar, butter, lemon zest and wild blossom honey, then chill.
Pour the apricots into a strainer and drain well, then cut the halves in half. Mix the rolled oats, wild blossom honey and fruit.
Divide the dough into small, greased oven dishes (about 10 cm diameter). Top with the crumble and bake in a preheated oven at 200°C (convection 160°C) for about 30 minutes.