Apricot Crumble
There can be no better dessert than some baked summer fruits
Ingredients
- 5 Apricots
- 50 grams Butter (unsalted)
- 2 tbsp Granulated Sugar
- 1 Lemon (juice only)
For the crumble
- 200 grams Flour
- 150 grams Butter (unsalted)
- 100 grams Granulated Sugar
- 1 tsp Cinnamon
- 1 Lemon (zest only)
- 50 grams Jumbo Oats (optional)
- 50 grams Roasted Almonds (chopped, optional)
Instructions
- 180°C for 30 minutes
- Pre-heat your oven at 180°C.
- With cold water thoroughly wash the apricots. Half the apricots to get the stone out and then cut into wedges and lay evenly on a baking dish.Do not worry if you feel that the dish has too much fruit. Once it cooks it will sink. So go ahead and pile it high.
- Toss the apricots with some sugar and scatter a few knobs of butter.(Normally one would slightly sauté the fruit in a pan with the sugar and butter. Since the fruit was quite ripe it was better off to skip this step as you don't want the fruit to break down too much in a hot pan.)
- To prepare the crumble place the flour and sugar in a bowl. With clean hands combine the butter until you get a sandy texture. Some small nougats of butter are fine. Then add the oats, chopped almonds and lemon zest and combine.
- Top the apricots with an even layer of the crumble mixture. You can pile a little bit higher in the centre. Clean the edges of the baking pan.
- Bake in the oven for 30 minutes. Once the crumble topping is a light brown you can remove and leave to cool.
- For the best result to serve, let the crumble cool so the fruit sets. Even refrigerating and then reheating slightly before serving.Serve with some whipped cream or vanilla ice-cream.
Notes
A very easy recipe to use up some bad fruit. Fruit crumbles can be with apple, peaches, and apricots. You can include other ingredients such as sultanas or forest fruits to continue developing the textures of the crumble.