Summer's Splendour - Apricot and Almond Crumble
Why I Love This Recipe
It is now summer here in South Africa, and this is one of the best ways of eating what I think is one of the most splendid fruits of summer (figs are the best), with a sadly short season of availability.
Jane Grigson)
NOTE: I have adapted the quantities somewhat to counter the sometimes overwhelming tang of the cooked apricots –T
Ingredients You'll Need
24 fresh (very – T) ripe apricots
1/3 cup sugar
½ cup blanched, split almonds
Crumble:
1 cup flour
½ cup sugar
½ cup almonds, ground (grind chopped blanched almonds with the flour in a blender/processor - T)
¾ cup butter
Directions
Pour boiling water over the apricots, leave them for a few minutes and peel off the skins. (I do not bother with this peeling; if the apricots are truly ripe, as they should be, it is not easy without turning them into a mush, and nobody will notice the difference - T).
Slice them and, if you have the patience, crack the stones and remove the kernels – this is well worth doing (in fact, it is part of what makes this dish really delicious; and a good whack with a hammer makes short work of it, and it crushes the kernels into bits and pieces which are perfect for spreading all over the apricots – T).
Arrange the apricots in a shallow baking dish, scatter them with sugar and the kernels.
To make the crumble, mix flour, sugar and almonds. Rub in the butter to make a crumbly effect, and spread it over the fruit evenly.
Arrange the split almonds on top. Bake at Gas 6, 200°C (400°F), for 20 minutes, then lower the heat and leave for another 20 minutes at Gas 4, 180°C (350°F). in fact, crumble puddings are very good tempered – they can be cooked for a longer time at a lower temperature if this suits you better.
The only thing to make sure of is that the top is nicely browned, and not burned.
Serve with cream. (We eat them with homemade custard, adding a further touch of sweetness, and runny cream – T).
