This 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
2017-03-30 14:45:33

Serves 8
Prep Time
15 min
Cook Time
35 min
Topping Ingredients
- 1 cup flour
- ½ cup sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup cold butter
Filling Ingredients
- 2 ½ pounds fresh apricots (5 cups chopped)
- 1 cup sugar (less if apricots are really sweet)
- ½ teaspoon sea salt
- 1 teaspoon vanilla
Instructions
- Preheat oven to 375 degrees F. Then butter a pie plate.
- 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.
- Thoroughly wash, dry, and pit the apricots. Then coarsely chop them. Add sugar, salt, and vanilla, and stir just until combined.
- Pour apricot filling into prepared pie plate, and top with flour/butter mixture. Spread out and pat down.
- Bake at 375 degrees for 35 minutes or until topping is golden.
- Cool for 35 minutes, and then serve with whipped cream or ice cream.
White Apron Blog https://whiteapronblog.com/

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

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.