Apricot, Almond & Vanilla Crumbles
Recipe type: Dessert
Serves: 6 servings
For the Apricot filling:
  • 1 kilogram (35.2 oz) apricots (about 20 small apricots). Alternatively, use the same weight of canned apricots and see notes on how to use.
  • 25g (0.88 oz) unsalted butter
  • 1/3-1/2 cup packed brown sugar (depending on sweetness of fruit)
  • Pinch of salt
  • 1/2 teaspoon vanilla paste
For the Crumble topping:
  • 1/2 cup buckwheat flour (or regular flour)
  • 1/2 cup rolled oats or 1/2 cup coconut threads (I actually used both)
  • 1/2 cup ground almonds (almond meal)
  • 1/2 cup brown sugar
  • Pinch of salt
  • 100g (3.5 oz) cold unsalted butter, grated
For the Yoghurt honey cream:
  • 150ml (5 fl oz) Greek yoghurt
  • 150ml (5 fl oz) heavy cream
  • Seeds from 1/2 vanilla pod or 1/4 teaspoon vanilla paste
  • 1 tbsp runny honey
  • 2 tbsp icing sugar
To garnish:
  • 30g sliced almonds, toasted
For the Apricot filling:
  1. Preheat oven to 180 deg C (355F).
  2. Slice apricots in half, take out stones and cut each piece in half again (so each apricot is quartered).
  3. Add butter, brown sugar and salt to a large frypan (skillet) over a moderate heat until sizzling, then add the chopped apricots.
  4. Turn the heat down to low and let the fruit simmer, stirring regularly, for about 15 minutes until the fruit is tender and sitting in its own puree.
  5. Take off the heat, then stir in the vanilla paste. Taste the mixture to check its level of sweetness. If apricots are very tart, add more sugar (or a dollop of honey); if the mixture is too sweet, you can add a tablespoon or so of lemon juice. Set aside.
For the Crumble topping:
  1. In a large bowl mix together buckwheat flour, oats, ground almonds, brown sugar and salt. Add in the grated butter, then rub into the mixture using your hands or a pastry cutter (you may not need all the butter; use only enough for the mixture to start clumping together like rubble).
To assemble:
  1. Transfer the fruit and puree to a greased ovenproof dish or 6 individual ramekins – the fruit should fill roughly two thirds of the dish. Sprinkle a good amount of the crumble over the top of the fruit.
  2. Bake in a preheated oven at 180°C (360°F) for 20-25 minutes until the crumble is golden brown and the fruit juices start to bubble up through the crumble. Set aside to cool.
For the Yoghurt honey cream:
  1. Place all the ingredients into a medium sized bowl and beat until soft and billowing. Place in fridge until needed.
To serve:
  1. The crumbles can be served warm or room temperature (they're also delicious chilled out of the fridge). Serve with a sprinkling of toasted almonds over top and a good dollop of Yoghurt honey cream. If the apricots are quite tart, you might like to drizzle some runny honey over top.
If using canned apricots, simply drain them and put them into a bowl along with about a quarter cup brown sugar (or less, given they're naturally sweeter than fresh apricots) and a quarter teaspoon pure vanilla paste, stirring to combine. Divide these into the ramekins along with any juices as per the recipe, top with the crumble and bake as normal.
Recipe by The Kiwi Cook at https://thekiwicook.com/2019/03/02/apricot-almond-vanilla-crumbles/