Apricot Crumble

I am very lucky to have amazing neighbors on both sides of me. After living in a building where I didn’t really know anyone, it is a welcome change. After my neighbors returned from a trip, they surprised me with a gift of this cookbook À Table.

There were a few recipes I immediately bookmarked. One of those being this apricot crumble after seeing some at my local farmer’s market. I took some time on a summer evening to try this delicious recipe. Of course, I made sure to drop some off next door while it was still warm.

By the time it was out of the oven it was dark so the above image out of the oven is the best I got. It went so well with a scoop of vanilla ice cream on top.

Apricot Crumble

If I had one modification to this recipe it would be to increase the amount of fruit to crumble ratio. You could do 1/4 – 1/2 lb more fruit vs the top crumble for an even balance.

The recipe called for a little Rosé. A perfect pairing for a summer dessert.

I highly recommend cooking the crumble on a baking tray just to make the in and out oven an easy process. The tip is to overcook the crumble so the juices of the fruit get carmelized. The crumble was bubbling hot when I took it out of the oven and it was much easier to do with the baking sheet.

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