Apricot & pistachio crumble

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This is a delicious and seasonal recipe, easy to prepare and really delicious! A great dessert to share with family and friends. Apricots and pistachios are a perfect combination!

Apricot & pistachio crumble

Servings 6
Prep Time 20 mins
Cook Time 30 mins

Ingredients

  • 14 apricots medium size
  • 1 tbsp natural orange blossom water extract
  • 1 tbsp honey thyme or acacia for instance…
  • 80 g soft butter
  • 40 g caster sugar
  • 75 g flour
  • 50 g almond powder

Instructions

  • Rinse the apricots and dry them.
  • Cut them in half (or 3 or 4 if they are very large) and remove the stone. Put the apricot pieces in a bowl.
  • Mix the honey with a tablespoon of water and the orange blossom. Pour the mixture over the apricots and mix well to distribute.
  • Butter a rectangular dish (I use a 20 cm x 18 cm dish) and place the apricot halves. Don't hesitate to place them tightly together and overlap them to give your crumble more thickness.
  • Preheat the oven to 190 °C.
  • Prepare the crumble: use your fingertips to work the soft butter, previously cut into small pieces ,with the flour and almond powder. When you have a sandy texture, after a few minutes, add the sugar and continue to mix well.
  • Coarsely crush the pistachios in a mortar and add them to the crumble.
  • Spread the crumble evenly over the apricots.
  • Bake the apricot crumble for 25-30 minutes at 190°C, until golden brown.
  • Serve warm or cold, and add a scoop of ice cream (pistachio for example! or vanilla…) or a little bit of whipped cream to counterbalance the slight acidity of the apricots when cooked.

Notes

If you are a pistachio nut like me, you can enhance the pistachio flavour by also adding crushed pistachios with the apricots, or why not a hint of pistachio paste with the honey, or pistachio powder in the crumble.
For a vegan version, replace the butter with coconut oil (or vegan butter) and the honey with agave syrup.
You can also have fun using different kinds of flour for the crumble (small spelt, khorasan wheat, coconut for example…).
Course: Dessert

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