With stone fruit in abundance, what better time to make this delicious Apricot, Almond & Vanilla Crumble.
Truth be told, I’ve made it now about three weeks in a row. Each time brought rave reviews from the folks, so while apricots continued to be plentiful, I figured ‘why not?’. And, you don’t have to worry about whether the fresh fruit are overly tasty or not either. The cooking process miraculously transforms apricots from bland and dry (or worse, cottony) into deeply luscious and flavoursome. The only thing you might need to adjust, once the apricots are cooked, is their level of sweetness as they can be awfully tart! Honey is the perfect partner for apricots, so feel free to use liberally.
Don’t get too fixated on following the recipe precisely. Crumbles are pretty forgiving, so feel free to adjust to your own liking. Last time I made it, I added in a half teaspoon of orange blossom water to the apricot filling which was lovely; this time it was vanilla. You can adapt the crumble topping to suit as well. Last week I added rolled oats; this week, both rolled oats and coconut threads. I’ve made this version gluten-free by using buckwheat flour, but you can use regular flour if you prefer.
Click HERE for the recipe.
Frequently Asked Questions
Can I use other fruits besides apricots for the crumble?
Yes, you can substitute apricots with other stone fruits, but keep in mind that you may need to adjust the sweetness depending on their tartness.
What type of flour can I use for a gluten-free version of the crumble?
For a gluten-free option, you can use buckwheat flour, but regular all-purpose flour works well if you prefer.
Is it necessary to add honey to the apricot filling?
Adding honey is recommended to balance the tartness of the apricots, but you can adjust the amount to your taste or replace it with another sweetener if desired.
If You Liked This Recipe, You’ll Love These
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Warm from the oven with a scoop of vanilla, that jammy apricot under the almond crumble is pure comfort on a chilly evening.