Fresh Apricot Crumble with Oat Topping
This Fresh Apricot Crumble with Oat Topping is a delicious summer dessert. Sweet, tangy and crispy, it makes a great quick and easy stone fruit dessert.
A Baking Journey
gr (1.3 lbs)
(about 18-20 small apricots)
gr (3 tablesp.)
(about 30ml / 2tbsp)
gr (1 tablesp.)
gr (1 1/2 cup)
(certified Gluten-Free if required)
gr (1/4 cup)
gr (1/2 cup)
Preheat your oven on 180'C/350'F.
Wash and cut the Fresh Apricots into thin slices
(I cut each apricots in 8, but you can also cube them)
Place them in a large mixing bowl with the Brown Sugar, Lemon Juice, Cornstarch, Ground Cinnamon and Ginger. Toss together until evenly coated.
Transfer into a baking dish (see note 1) and set aside.
Place the Rolled Oats, Brown Sugar, Ground Cinnamon and Ground Ginger in a large mixing bowl.
Cut the soft Butter into small cubes and add them to the Oats. Use your fingers to rub the butter into the Oats to create chunks of dough (see note 2). Cover the Apricots with the crumble.
Bake for 25 to 35 minutes, or until the topping is golden brown and the filling under is bubbling. Leave to cool down for about 10 minutes, and serve warm (see note 3).
I used a small oval ceramic baking dish, suitable for about 6 people. Feel free to double the quantities to feed more people.
Make sure the butter is well rubbed into the dry ingredients, and evenly combined. You should not see large pieces of uncovered butter anymore.
If not serving straight away, leave to cool down completely then cover and transfer in the fridge. Re-heat in the oven before serving for about 10 to 15 minutes, covered with aluminium foil.
Recipe provided by "A Baking Journey" - https://www.abakingjourney.com