Blink and you’ll miss it: that’s how fast the apricot season comes and goes. This crumble is simple and elegant and can be thrown together in 5 minutes. It is also a lot lighter than the oat topped crumble one usually associates with winter. As I always have a big kilo bag of almond meal on hand, my mind tends to wander towards fruit and almond creations. I can’t wait to make this with blood plums later in the season.
The crumble shown is in a smaller gratin dish for two. The recipe below makes a larger family sized dessert.
- 30 ripe apricots
- 100g sugar, plus extra to sprinkle
- 125 g plain flour
- 100g almond meal
- 175 g unsalted butter
- 60 g flaked almonds
- cream and ice cream to serve.
Preheat oven to 200c/180c Fan Forced. Cut apricots in half and remove the stones. Arrange them in a ceramic or enamel baking dish to fit. Sprinkle with sugar. Mix the flour and almond meal together and rub in the butter. Spread over the fruit and sprinkle with almond flakes. Sprinkle lightly with a little more sugar. Bake for 30 minutes. Be careful not to burn the almond flakes by covering with foil or reducing the temperature. Serve warm with cream or ice cream This makes an excellent breakfast with thick yoghurt. Recipe originally from Maggie’s Farm, Maggie Beer. Reprinted in Let’s Do Lunch, Delicious . ABC 2003.