Apricot spelt crumble

Ingredients for 1 servings:

• 480 g apricot(s), from the can, naturally sweet, drained weight
• 2 packets of vanilla sugar
• 300 g spelt flour
• ½ tsp baking powder
• 1 tsp cinnamon powder
• 100 g oat flakes
• 250 g butter or Alsan (vegan butter)
• 175 g brown sugar
• 1 pinch of salt
• Butter for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

very tasty, also vegan possible, without egg

Drain the apricots well, then pat dry with kitchen paper if necessary. Mix the spelt flour with the baking powder and oats. Cut the cold butter (Irish butter and Alsan cold, German butter should stand at room temperature for about 5-10 minutes) into small pieces and quickly knead in with the sugar, cinnamon and salt. If using sweetened apricots, reduce the sugar slightly. Place in the refrigerator. In the meantime, preheat the oven to 180°C (top/bottom heat). Cut the apricots into thin slices. Grease a tart tin or 24cm springform pan well with butter. Take the dough out of the refrigerator and press half into the pan as the base. Spread the apricots on top and sprinkle with the vanilla sugar. Sprinkle the other half of the dough on top as a crumble. Bake on the middle rack for 45-50 minutes, depending on the desired browning. This also works with other fruit, such as apples, plums, or peaches. Variation: mix coconut flakes into half of the dough for the crumble.