Apricot & almond crumble
Crumble needn’t be consigned to dark winter days. This one makes the best of the summer’s sharp, sweet apricots. The almonds, cinnamon, and orange hint toward the flavours of Spain, from where we source them while the season lasts. If you have some to hand, a dash of orange blossom water will add to that fragrance further.
Cook's notes
Some people like their crumble topping light and sandy but we prefer it a bit more textured and nubbly. The trick is to gently press it together in your palms before breaking it into granola-like lumps as you scatter it across the top.
Ingredients
- 400g apricots, stoned and quartered
- 300g dessert apples, peeled, cored and roughly diced
- 80g light brown sugar
- ½ tsp cinnamon
- ½ an orange, zested and juiced
- 120g plain flour
- 100g cold salted butter, diced
- 40g oats
- 60g flaked almonds
Method
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Step 1
Preheat oven to 180°C/Gas 4.
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Step 2
Mix the apricots and apples together with 2 tablespoons of the sugar, the cinnamon, and the orange zest and juice in a snug fitting baking dish.
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Step 3
Put the flour, butter and remaining sugar in a bowl. Bring it together and work it with your fingertips until it resembles coarse breadcrumbs. Alternatively pulse it together in a food processor to get the same result. Stir in the oats and almonds and then crumble it evenly over the top of the fruit (see cook’s notes). Wet your hands and flick a little water across the top of the crumble - this stops it browning too fast before the fruit has cooked.
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Step 4
Transfer to the oven and bake for 30-40 minutes, until golden on the top and bubbling beneath. Leave to cool for 10 minutes before serving, ideally with cream, clotted cream, or ice cream. Any leftovers are great served cold the next day, wreathed in warm custard.