06 Dec Apricot and Almond Crumble
Apricot and Almond Crumble
6 December 2021
PREP TIME: 10 mins - Cook Time: 35 mins - Serves: 6 - 8
Apricot crumble is a classic British dessert. It is best made in early Summer with fresh, ripe apricots.
We often make extra crumble and store it in a jar in the fridge for another time when we have just a few apricots available; we make a smaller version of the same. This recipe for a crumble is particularly good. The dish is not overly sweet and is a delightful change from Winter fruits.
Serve warm with fresh cream.
24 large apricots
60 g blanched slivered almonds.
Sugar - optional
125 g caster sugar
125 g ground almonds / almond meal
175 g cold butter
Chopping board and kitchen knife
Shallow baking or pie dish
Step 1 Prepare the fruit
Preheat the oven to 200 C
Rinse the apricots in cold water, cut in half along the groove of the fruit and remove the stone. Cut into quarters or leave as halves depending upon the size of the fruit.
Grease the baking or pie dish with a little butter.
Arrange the cut apricots on the base of the dish - cut side down.
Sprinkle with a dessertspoon of sugar if you wish.
Step 2 Prepare the crumble
Mix the dry ingredients together in the mixing bowl.
Cut the butter into dice and rub the pieces into the dry ingredients to create the consistency of bread crumbs.
Step 3 Assembly
Spread the crumble over the fruit.
Top with the slivered almonds.
Step 4 Bake
Bake in the preheated oven until the top is golden and nicely coloured - approximately 35 minutes.
If you find the top is colouring too quickly reduce the oven temperature to 180 C and place an empty baking sheet in the rack above the dish. This will reduce the rate of browning.
Step 5 To Serve
Serve warm or at room temperature with fresh cream.
Recipe adapted by Elizabeth Peddey from Jane Grigson, Fruit Book
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