Apricot almond crumble (Print Version)
# Ingredients:
→ Apricot Topping
01 -
Fresh, just-ripe apricots—halved or quartered, pits removed
02 -
Fresh lemon juice
03 -
Cornstarch
04 -
Granulated sugar or brown sugar
05 -
Vanilla extract
→ Almond Crumble Dough
06 -
All-purpose flour
07 -
Ground almonds
08 -
Sugar
09 -
Lightly crushed slivered almonds
10 -
Ground cinnamon
11 -
Pinch of salt (if needed)
12 -
Cold butter
→ Optional Toppings
13 -
Vanilla ice cream
14 -
Whipped cream
# Instructions:
01 -
Quickly rinse the apricots, remove the pits, and slice them into halves or quarters depending on their size.
02 -
Set your oven to heat at 375°F (190°C).
03 -
In a large bowl, toss the apricots with the rest of the topping ingredients. Then, pour it all into your baking dish.
04 -
In a mixing bowl, combine flour, ground almonds, sugar, and salt. Rub in the cold butter with your fingertips to make crumbs. Toss in the slivered almonds and gently mix.
05 -
Sprinkle the crumb mixture evenly over the apricots. Bake for about 30 minutes. Keep an eye on it as it bakes—it’s done when the apricot juices bubble up along the edges and the crumble turns golden.
06 -
Let it cool slightly before you dish it out. It’s great with a scoop of ice cream if you’d like.
# Notes:
01 -
If apricots are out of season, frozen ones work perfectly fine (no need to thaw), or use drained canned apricots.
02 -
Note for Canadians: what’s called “granulated sugar” in France translates to white sugar or granular sugar in Canada.
03 -
Feel free to switch to brown sugar like muscovado or demerara.