John Myers
Ingredients for 1 servings:
- 150 g flour
- 65 g sugar
- 1 packet of vanilla sugar
- 75 g butter, cold (or semi-skimmed butter)
- 1 egg yolk
- 6 large apricots, fresh
- Butter for the mold
Instructions
Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 45 minutes
for a 20cm springform pan
Place flour, sugar, vanilla sugar, and egg yolk in a mixing bowl. Add chunks of solid butter and quickly knead everything together. Refrigerate the finished crumble for half an hour. Place the apricots in a bowl, pour boiling water over them, and let stand for 2 minutes. Drain, peel, and pit them. Cut in half. Butter a 20cm springform pan, fill it with two-thirds of the cold crumble batter, and press down with a spoon. Place the apricot halves on top and sprinkle over the remaining batter. Bake in a hot oven at 180°C (top/bottom heat) for 45 to 55 minutes on the middle rack. Check the crumble occasionally, and if it’s starting to get too dark, cover with aluminum foil. Bake without the aluminum foil for the last few minutes to crisp it up. Tip: This also works with the appropriate amount of apple slices, cherries, plums, gooseberries, or rhubarb.
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