Apricot and raspberry crumble is one of those wonderfully simple desserts with an absolutely irresistible flavour. Apricots and raspberries work beautifully together — you simply have to try this combination this summer! And when you add the perfect buttery crumble topping, there is really no better recommendation :).
Ingredients for the crumble topping:
- 150 g plain flour
- 100 g butter, at room temperature
- 60 g caster sugar
- 1 tsp almond extract
Place the soft butter, flour, sugar and almond extract into a bowl. Rub together with your fingertips until the mixture resembles coarse crumbs. Set aside.
Ingredients for the filling:
- 500 g apricots
- 100 g raspberries
- ¼ cup sugar
Stone the apricots and cut them into quarters. Add the remaining ingredients and mix gently.
Grease a 25 cm baking dish or tart tin with butter and dust lightly with flour. Arrange the fruit filling in the bottom of the dish, then scatter the crumble topping evenly over the top.
Bake at 175°C for about 30 minutes, or until the crumble is golden brown. The fruit filling should be bubbling visibly around the edges. Remove the apricot and raspberry crumble from the oven and leave to cool slightly.
Serve warm, for example with vanilla ice cream.
Note: frozen fruit can also be used in this recipe.
Enjoy!
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