Apricot Crumble

Apricot CrumbleThis is a petty and tasty way to use fresh fruit. Be sure that your apricots are ripe.  Adding less-than-ripe ones will make your crumble turn out bitter.  Salt helps counter-act that effect, which is why I put it into the filling.Apricot Crumble

Apricot Crumble
Serves 8
Write a review
Print
Prep Time
15 min
Cook Time
35 min
Prep Time
15 min
Cook Time
35 min
Topping Ingredients
  1. 1 cup flour
  2. ½ cup sugar
  3. ½ teaspoon cinnamon
  4. ¼ teaspoon salt
  5. ½ cup cold butter
Filling Ingredients
  1. 2 ½ pounds fresh apricots (5 cups chopped)
  2. 1 cup sugar (less if apricots are really sweet)
  3. ½ teaspoon sea salt
  4. 1 teaspoon vanilla
Instructions
  1. Preheat oven to 375 degrees F. Then butter a pie plate.
  2. Combine flour, sugar, cinnamon, and salt, and whisk together. Cut cold butter into small cubes, and using a pastry cutter or two butter knives, cut the butter into the flour mixture until it resembles coarse oats.
  3. Thoroughly wash, dry, and pit the apricots. Then coarsely chop them. Add sugar, salt, and vanilla, and stir just until combined.
  4. Pour apricot filling into prepared pie plate, and top with flour/butter mixture. Spread out and pat down.
  5. Bake at 375 degrees for 35 minutes or until topping is golden.
  6. Cool for 35 minutes, and then serve with whipped cream or ice cream.
White Apron Blog http://whiteapronblog.com/
Preheat the oven to 375 degrees F.  

Butter a pie plate.

Butter a pie plate.

Thoroughly wash and dry apricots.

Thoroughly wash and dry apricots.

Combine 1 cup flour 1/2 cup sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt Whisk together.

Combine
1 cup flour
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
Whisk together.

Cut 1/2 cup cold butter into small cubes, and ...

Cut
1/2 cup cold butter
into small cubes, and …

... using a pastry cutter or two butter knives, cut the butter into the flour mixture until it resembles coarse oats.

… using a pastry cutter or two butter knives, cut the butter into the flour mixture until it resembles coarse oats.

Coarsely chop 2 ½ pounds apricots (5 cups chopped)

Coarsely chop
2 ½ pounds apricots (5 cups chopped)

Add 1 cup sugar 1/2 teaspoon sea salt 1 teaspoon vanilla and ...

Add
1 cup sugar
1/2 teaspoon sea salt
1 teaspoon vanilla
and …

... stir just until combined.

… stir just until combined.

Pour apricot filling into prepared pie plate.

Pour apricot filling into prepared pie plate.

Then top with flour/butter mixture.

Then top with flour/butter mixture.

Gently pat it down. Then bake at 375 for 35 minutes or until the crust is golden. If your pie plate is very full, like mine, put a sheet of aluminum foil on a rack beneath it to catch drips as they bubble over.

Gently pat it down. Then bake at 375 for 35 minutes or until the crust is golden. If your pie plate is very full, like mine, put a sheet of aluminum foil on a rack beneath it to catch drips as they bubble over.

Allow to cool for a few minutes, then ...

Allow to cool for a few minutes, then …

... serve warm with ...

… serve warm with …

... a scoop of vanilla ice cream.

… a scoop of vanilla ice cream.

Enjoy!

Enjoy!