From June to August, there is a bounty of pale yellow to deep orange apricots in the markets. There are of plenty creative ways to cook fresh apricots, but my first instinct is always to make a crumble. Provencal lavender honey, fresh thyme and vanilla seeds elegantly compliment the ripe fruit filling.
This recipe makes a lot of crumble – which in my opinion, is a good thing. To serve it at its best, cook it long enough so that the juices from the fruit bubble up through the sugary topping and it gets nice and crisp. Its the balance of the tangy acidity of the cooked apricots and the sweet brown sugar caramelized by the fruit juices that makes this dish positively Devine.
Keep things French and serve warm with a scoop of crème fraiche or go with a spoon of (homemade) vanilla ice cream or Greek yogurt.
Ingredients
- Serves 6 to 8
- Filling:
- 1 ½ pounds (680 g) ripe apricots, washed, halved and pitted
- 1 cup (125 g) fresh raspberries
- 1/3 cup (115 g) honey
- 1 orange, divided into 2 tablespoons of juice and the zest
- ½ tsp flaky sea salt
- 1 teaspoon fresh thyme
- ½ vanilla bean, split and scraped, pod reserved another use
- 2 tablespoons cornstarch
- Crumble:
- 1 ½ cups (210) all-purpose flour
- 1 cup (200 g) dark brown sugar, packed
- ¾ cup (165 g) unsalted, butter, chilled and cut into ½ inch cubes
- 1/2 cup (45 g) sliced almonds
- 1/2 teaspoon flaky sea salt
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- Vanilla ice cream, crème fraiche or Greek yogurt for serving
Instructions
- Heat the oven to 390°F (200°C) with the rack in the center. Generously butter a 10-inch (25 cm) round or similar size gratin dish.
- To make the filling: Combine all the ingredients in a medium bowl and stir gently to combine. Pour the filling into the prepared butter dish and spread in an even layer.
- To make the crumble: In another medium bowl, put the flour, dark brown sugar and salt and stir to combine. Add the chilled butter and using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture forms coarse crumbs – it should hold together when pinched with your fingers. Stir in the sliced almonds.
- Scatter the crumble topping over the fruit and sprinkle with the flaky salt. Bake until fruit juices are bubbling and topping golden brown, 40 to 45 minutes. Transfer to a wire rack and let cool 15 to 20 minutes before serving.
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https://www.charlottepuckette.com/recipes/desserts/apricot-honey-and-thyme-crumble/
