Ingredients
50 g wheat flour
25 g granulated sugar
30 g butter
100 g fresh apricots
1 pinch of salt
Instructions
- Take the butter out of the fridge to reach room temperature. Preheat oven to 180°C (350°F).
- In a bowl, combine flour, ¾ of the sugar, salt, and butter pieces. Rub mixture with fingers until crumbly.
- Wash, pit, and quarter apricots. Toss with remaining sugar and place in a 4–5 cm deep ovenproof dish.
- Sprinkle crumble mixture evenly over the apricots.
- Bake for 20–30 minutes until golden brown and crisp.
- Serve warm or cold, plain, or with vanilla ice cream or cream.
Notes
- Swap apricots with peaches, plums, or pears for variety.
- Add almonds or hazelnuts to topping for crunch.
- A hint of cinnamon or vanilla enhances flavor.
- Reduce sugar by one-third if desired.
- Store leftovers in the fridge for up to 2 days; reheat at 150°C (300°F) for 5–10 minutes.
- Prep Time: 12 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 60 mg
