APRICOT CRUMBLE

This is a versatile recipe and an amalgamation of many. You can use so many fruits in place or in addition to apricots. I love this recipe because the crumble top does not call for Oats and it turns out crunchy.  I usually serve this crumble with ice cream but it would also be so good served with a dollop of whipped cream or yogurt or a mix of the two!

Ingredients:

For the Crumble Topping

3/4 cup flour

3/4 cup firmly packed brown sugar

3/4 cup walnut pieces broken into smallish bits (optional but well worth it)

1/2 tsp salt

1/4 tsp ground cinnamon

8 Tbs unsalted room temperature butter cut into chunks

For the Filling

5 cups pitted apricots, cut into large chunks

2 tsp fresh lemon juice

1/2 tsp vanilla extract

2 Tbs flour

1/3 cup granulated sugar.

DIRECTIONS

Preheat oven to 400%, move rack to middle shelf. Butter an 8″ x *8″ baking dish.

For the topping – stir together flour, brown sugar, salt and cinnamon in a bowl. Cut the butter into bits and sprinkle over the flour mixture. Use a pastry cutter, two knives, or your hands and mix until the butter is even distributed and the mixture begins to clump together.

For the filling – In a large bowl, stir together apricots, lemon juice and vanilla. Sprinkle flour and granulated sugar over the top and stir to coat the fruit. Put the fruit in the baking dish and sprinkle the topping over it. Bake for about 40 minutes or until the fruit is bubbling and the topping is golden. Serve warm or room temp. Serves 6 to 8.