Crumbles are the greatest. They are so quick to throw together, so versatile, and appropriate all year. In winter I make an apple-cinnamon version, and in late summer I love a mixed berry crumble. This version was inspired by a large amount of apricots that were beginning to go a bit soft last weekend and urgently needed to be baked. I love the pairing of apricots with almonds, so it was natural for me to combine the two in this dessert. The result? A bright, fruity crumble with an extra tender crumb thanks to the addition of almond flour in the dough. Apricots are bountiful this time of year, but you may substitute any fruit you like: peaches, strawberries, apples, etc.
Apricot and almond crumble
For the crumble
- 3/4 cup (100 g) all-purpose flour
- 1/2 cup (50 g) ground almonds
- 1 pinch of ground nutmeg
- 1 pinch of salt
- 1 tablespoon honey
- 1/3 cup (70 g) sugar
- 1 stick plus 1 tablespoon (125 g) chilled, unsalted butter, cut into cubes
For the fruit
- 2 lbs (900 g) fresh apricots, pitted and halved
- 1/4 to 1/2 cup (50-100 g) sugar, to taste
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon lemon juice
- 1 teaspoon corn starch
- 1 pinch of salt
FOR 8 SERVINGS
Pre-heat the oven to 200°C/ 400 °F. Generously butter a large baking dish and set aside.
Combine the flour, ground almonds, nutmeg, salt, 70 g sugar and honey and pulse briefly. Add the cold butter and pulse briefly until chunky.
Sprinkle with a little cold water and toss with a fork until you have a crumbly mixture. Chill in the freezer for 10 minutes, or in the refrigerator for at least 1 hour, or up to 2 days.
Meanwhile, prepare the fruit: Toss together the pitted apricots with 50 g of sugar, lemon zest and juice, corn starch and salt. Taste for sweetness and add more sugar if necessary.
Transfer the fruit mixture into the prepared baking pan. Sprinkle the cold crumble over the top of the fruit. Bake in preheated oven at 200°C (400°F) for 30 minutes, until golden and bubbling. Let cool slightly before serving.