0 APRICOT CRUMBLE-CRUMBLE AUX ABRICOTS

It has been quite hot lately, so I have not been very much into putting the oven on for a too long period of time or getting too busy in my sweltery and stuffy kitchen. Not forgetting that when it's a freakingly "tropical" summer day you don't really want to eat rich, hearty or steaming hot food...

That's the reason why I opted for making an "Apricot Crumble" that doesn't demand much effort nor uses the oven for more than 30 minutes, thus not transforming me into a perspiring mass of melting flesh with a flushed face. There's no need to sweat like a pig while baking nor to get heat exhausted in order to eat something that'll make your tastebuds happy!

I have just realized that, as strange as it sounds, I had never posted any crumble (also known as "crisp" in America) recipe before, although it is something I prepare quite often and all year long, according to the fruits that are in season. Well, it was time for me to remediate to that situation since I've practically been brought up on that rustic and humble British dessert speciality (it's savory counterpart also exists) which is an excellent and less fussy alternative to pies.

As I happened to have some delicious apricots on stock (as long as they are in season, I buy kilos of them every week), I thought that they would bring a wonderfully acidulated and perfumed note to the overall round and buttery taste of crumble. The result was simply delightful!

~ Apricot Crumble ~
Recipe by Rosa @ Rosa's Yummy Yums 2009.

For 4 medium/small individual dessert dishes.

Ingredients:
10-12 Fresh Apricots, sliced
200g All-purpose flour
20g Ground almond (optional)
100g Light brown sugar + 4x 1 Tbs (for the fruits)
1/2 Tsp Sea salt
100g Unsalted butter, cold and cut into pieces
Ground cinnamon, to taste

Method:
1. Heat oven to 200° C (400° F) and butter the dishes.
2. Divide the fruits evenly, putting the same amount of cut apricots into the 4 dishes.
3. Sprinkle 1 Tbs light brown sugar (4x 1 tbs) and as much cinnamon as desired over the fruits.
4. In a medium bowl, mix all the dry ingredients together and rub the butter into this mixture until it resembles bread crumbs.
5. Divide this mixture in 4 and spread it evenly over the fruits in each dish.
6. Bake for about 30 minutes, or until the fruits are cooked and the top is golden brown.
7. Servir warm, at room temperature or cold.

Remarks:
You can replace the ground almonds by any ground nuts of your choice or by grated coconut.
Instead of using light brown sugar, you can use castor sugar.
the ground cinnamon is optional. Use the spices of your choice.

Serving suggestions:
Serve with unsweetened condensed milk, whipped cream, ice cream or custard.

The sweet Cenwen from "La Cuisine Des Anges" (France) made my crumble and it looks delicious! Great!

****************

~ Crumble Aux Abricots ~
Recette par Rosa @ Rosa's Yummy Yums 2009.

Pour 4 moyennement petits plats à gratin/ramequins individuels.

Ingrédients:
10-12 Abricots, coupés en tranches
200g de Farine blanche/fleur
20g d'Amandes moulues (en option)
100g de Sucre brun clair + 4x 1 CS (pour les fruits)
1/2 CC de Sel de mer
100g de Beurre non-salé, froid et coupé en morceaux
Cannelle en poudre, selon goût

Méthode:
1. Préchauffer le four à 200° C et beurrer les plats.
2. Mettre la même quantité de fruits dans les 4 plats.
3. Saupoudrer les fruits avec 1 CC de sucre brun clair (par plat) ainsi qu'avec la cannelle.
4. Dans un bol moyen, mélanger ensemble les ingrédients secs et le beurre coupé en morceaux, puis sabler du bout des doigts jusqu’à obtention d’une poudre sableuse.
5. Diviser ce mélange en 4 et le parsemer sur les fruits.
6. Cuire pendant 30 minutes, ou jusqu'à ce que les fruits soient cuits et que le crumble soit doré.
7. Servir chaud, à température ambiante ou froid.

Remarques:
Vous pouvez remplacer la poudre d'amande par les noix moulues de votre choix ou par de la noix de coco rapée.
Le sucre brun clair peut être remplacé par du sucre crystallisé.
Utilisez les épices de votre choix au lieu de la cannelle en poudre.

Idée de présentation:
Servir avec du lait concentré non-sucré, de la crème fouettée, de la glace ou du custard.

La très gentille Cenwen de "La Cuisine Des Anges" (France) a testé ma recette et son crumble est très réussi! Super!