Apricot Crumble
This delightful apricot crisp is a colorful and comforting dessert that brings together sweet, juicy apricots with a crunchy, cinnamon-infused topping. With a burst of citrus from fresh lemon and a hint of vanilla, this irresistible treat is the perfect way to enjoy the flavors of the season. Just bake until bubbly and golden, then serve warm for a cozy and satisfying dessert that will become a family favorite.
— Constant Cookbook
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup firmly packed brown sugar
- 1/2 tsp. salt
- 1/4 tsp. ground cinnamon
- 8 Tbs. (1 stick) unsalted butter, at room temperature, cut into chunks
- 5 cups pitted apricots, cut into chunks
- 2 tsp. fresh lemon juice
- 1/2 tsp. vanilla extract
- 2 Tbs. all-purpose flour
- 1/3 cup granulated sugar
Instructions
- Preheat an oven to 400°F. Butter a 9-inch pie dish or 9-by-7-inch baking dish.
- To make the topping, in a bowl, stir together the flour, brown sugar, salt and cinnamon. Scatter the butter over the flour mixture and, using a pastry cutter or 2 table knives, mix until the butter is evenly distributed and the mixture begins to form clumps.
- In a large bowl, stir together the apricots, lemon juice and vanilla. Add the flour and granulated sugar and stir again to coat the fruit evenly. Transfer to the prepared baking dish and sprinkle the topping evenly over the surface. Bake until the fruit is bubbling and the topping is golden, about 40 minutes. Serve warm. Serves 6 to 8.
- Adapted from Williams-Sonoma <i>Family Meals</i>, by Maria Helm Sinskey (Oxmoor House, 2008).
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