Apricot-Brown Sugar Crumble
Too busy to make a pie? Try a crumble. It has all the same flavors, but there’s no need to mess with a crust: just spoon the fruit into a baking dish and scatter with the simple crumbly topping. This crumble is delicious on its own, or serve portions with scoops of vanilla ice cream. In the summer, swap in other types of stone fruits, if you like.
- Unsalted butter for greasing
For the topping:
- 3/4 cup (4 oz./125 g) all-purpose flour
- 3/4 cup (6 oz./185 g) firmly packed golden brown sugar
- 1/2 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/2 cup (4 oz./125 g) unsalted butter, at room temperature, cut into pieces
For the filling:
- 2 lb. (1 kg) apricots, pitted and cut into chunks
- 2 tsp. fresh lemon juice
- 1/2 tsp. vanilla extract
- 2 Tbs. all-purpose flour
- 1/3 cup (3 oz./90 g) granulated sugar
Preheat an oven to 400°F (200°C). Butter a 9-inch (23-cm) pie dish.
To make the topping, in a bowl, stir together the flour, brown sugar, salt and cinnamon. Scatter the butter over the flour mixture and, using a pastry blender or 2 knives, cut in the butter until it is evenly distributed and the mixture begins to form clumps.
To make the filling, in a large bowl, stir together the apricots, lemon juice and vanilla. Add the flour and granulated sugar and toss again to coat the fruit evenly. Transfer to the prepared baking dish and sprinkle the topping evenly over the fruit.
Bake until the fruit is bubbling and the topping is golden, about 40 minutes. Let cool on a wire rack for about 20 minutes. Serve warm. Serves 8.
Adapted from Williams-Sonoma Luscious Fruit Desserts, (Weldon Owen, 2015)