I made this crumble last week, hoping really, that sooner or later the sun will come out and I will be able to share this recipe. The reason why I was waiting until the real summer starts is that, this crumble is a typical summer treat. You can’t imagine this smell in my apartment- not only in the kitchen!- while it was still in the oven. Later it could only get even better than this! Why apricots? True, these days, apricots are everywhere, hundreds of different recipes online, on TV, apricots on the food markets and so on. So of course I needed to have my own share in all this. Also, I think my boyfriend likes apricots more than any other fruits on this planet. At least it looks like! Imagine when the season starts, he has 2 apricots every day- not 1, not 3- 2 exactly…I know right?! We buy them every week, and I have to make up my mind if I want some too, otherwise I can forget about it. There is only one person in the house, who has the real monopoly on the apricots. On top of it, every year we get homemade apricots jam, and it’s made by my boyfriend’s dad 🙂 I think we are really lucky in this respect. We had so many yummy breakfasts, apricot jam, fresh bread and hot chocolate…
The recipe I would like to share with you today is not mine, I only changed a few things. I found it on one of the blogs I follow. You can have a look at the original recipe here, however it’s in Polish, so I’m translating it into English. White Plate is very popular in my country, and I think I will share some of its bread recipes with you- especially closer to the autumn time. I’m very curious of how you will find the combination of apricots and pepper mint leaves 🙂 I simply had some fresh pepper mint at home and decided to use it, instead of thyme, like the original recipe recommends. I hope you will like it.
Makes at least 8 big servings, preparation time- around 30 min, time on the oven- around 45 min, oven temp- 200 C/190C in the second phase,
- butter- 100 g
- flour- 200 g- original recipe calls for 180 g
- baking powder- 1/2 teaspoon
- sugar- 50 g of brown sugar, original recipe calls for 40 g of powdered sugar
- powdered sugar just for dusting the cake once ready
The fruit filling
- apricots- 500 g , original recipe calls for 300 g, but I used bigger baking form- 30 cm diameter
- potato flour- 1 big tablespoon was enough, original recipe calls for 20 g of rice flour
- pepper mint- fresh leaves, I used 3 springs, original recipe says 1/3 teaspoon of dried thyme
- 40 g of brown sugar
- almonds flakes- 2 tablespoons, original recipe calls for 1 tablespoon
On a floured work surface sift the flour and make a well in the middle. Grate the butter- did I mention already that I always do this? It’s so much easier to knead the dough- add baking powder, sugar and combine all ingredients. Do it rather quickly. Knead the dough for about 10 min, and once ready cut in in half. What you will notice right away, is the consistency of the dough- it’s a typical crumble so don’t be surprised (I even show it on one of the pictures below). Preheat the oven, set the temperature to 200 C.
Place one half of the dough in the fridge for about 20 min, and the other one simply “pull” or if you prefer “crumble” on the baking form. Just look at the picture below, and do exactly the same like I did. I admit it’s a funny way of making the bottom for a cake, but to be quite honest- despite of what the original recipe said, it was simply not possible to spread it with the rolling pin. I decided to change it then and the result you can see below. If you can make it, please let me know, since for me it was the only way I could spread it. I can only tell you that in the end probably it turned out even better this way, since the bottom is nicely thin and you can fully enjoy the taste of apricots. Once this is done place it in the oven for 10-12 min. The bottom should have a nice golden color.
In the meantime prepare the apricots, wash them and cut into smaller pieces. Also chop the pepper mint leaves and put aside.
In a glass bowl place together the apricots, potato flour, sugar and chopped pepper mint leaves. Combine everything and leave aside for a few minutes.
Take out of the fridge the second half of the dough, place the apricots on the pre-baked bottom, spread them evenly and crumble the rest of the dough over the apricots. As the last thing sparkle the almonds around the cake and place it into the oven for about 35-40 min. This time set the temperature to 190 C. When the crumble is ready, leave it aside for another 20-30 min maybe, don’t forget to ice it with some powder sugar. This crumble is really good when it’s still warm, but also the next day with your morning coffee it will be delicious 🙂