100g flour, 100g granulated sugar, 100g almond meal, 60g unsalted butter, soft, 1 pinch of salt, 1.5kg ripe apricots, 50g unsalted butter, 75g brown sugar, 1 vanilla pod
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. ...