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Before starting this Apricot Crumble recipe, make sure you have organised all the necessary
For the apricot compote: Cut the vanilla pod in half lengthwise...
... and scrape the seeds out.
In a non-stick frying pan, melt the butter with the vanilla pod and seeds.
Add the brown sugar...
... and cook over low heat until you obtain a pale blonde caramel.
Pit the apricots, then add to the caramel.
Cook over low heat, stirring regularly...
... until the apricots start to turn into a purée.
As they cook down, apricots release their natural juices. Reduce over low heat.
For the crumble dough: Place the soft butter and granulated sugar into the stand mixer recipient.
Work the ingredients with the hook attachment.
Add the flour and the almond meal...
... and continue beating...
... until the consistency is crumbly and homogeneous.
When the apricot compote is ready...
... divide it up between 3 or 4 ove-safe ramekins or serving dishes.
Arrange a layer of crumble preparation over the compote.
Bake in a preheated oven at 180°C (gas 4)...
... for 20 minutes.
When cooked, remove from the oven and leave to cool. This apricot crumble is delicious when served warm or cold.
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