Apricot crumble recipe
This is the quintessential British never-fails-to-please pudding. It’s also sensible, by which I mean that it isn’t expensive and it is a great vehicle for celebrating gluts of fruits. The only thing to remember is that your fruit must cook to tenderness in the time it takes the crumble to become golden. So, when your fruit is particularly unripe, it’s a good idea to cook it slightly in advance.
Ingredients
- 600 g Apricots, quartered and stoned
- 3 Peaches, stoned and sliced
- 400 g Blackberries
- 0.5 Finely grated zest of lemon
- 1 Lemon juiced
- 150 g Caster sugar
- 150 g Plain flour
- 125 g Ground almonds
- 175 g Butter, chopped
- 30 g Flaked almonds
- 21.2 oz Apricots, quartered and stoned
- 3 Peaches, stoned and sliced
- 14.1 oz Blackberries
- 0.5 Finely grated zest of lemon
- 1 Lemon juiced
- 5.3 oz Caster sugar
- 5.3 oz Plain flour
- 4.4 oz Ground almonds
- 6.2 oz Butter, chopped
- 1.1 oz Flaked almonds
- 21.2 oz Apricots, quartered and stoned
- 3 Peaches, stoned and sliced
- 14.1 oz Blackberries
- 0.5 Finely grated zest of lemon
- 1 Lemon juiced
- 5.3 oz Caster sugar
- 5.3 oz Plain flour
- 4.4 oz Ground almonds
- 6.2 oz Butter, chopped
- 1.1 oz Flaked almonds
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 40 mins
- Serves: 8
Step-by-step
- Preheat the oven to 180°C/ 350°F/gas mark 4. Put the fruit and lemon juice and zest into an ovenproof dish and stir in 40g (1 ½oz) of the sugar. To make the crumble, mix the flour, remaining sugar and the ground almonds together and rub in the butter until the mixture turns crumbly
- Put the crumble on top of the fruit, scatter the flaked almonds on top and bake for 40 minutes. The top of the crumble should be golden and the fruit tender (insert a small, sharp knife to test for this). If your fruit is still a bit hard but your crumble is already golden, cover the top with some foil to stop it getting too dark and bake a little longer.
- Leave to cool a little and serve with crème fraîche or whipped cream.
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More recipes from Diana Henry
Book: Food from Plenty
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