Apricots Under a Crisp Crumble with Ice Cream
The contrast of hot roasted fruit against a cold scoop of ice cream is reason enough to fire up the oven even in high summer. Under a golden, sandy crumble the apricots and peaches release their fragrant juices, while the buttery topping soaks up just the edges and stays crisp on top. In spirit it’s an English crumble, resting on nothing more than a simple ratio of flour, sugar, and butter rubbed into coarse crumbs.
The secret to good crumble is cold butter and the way your hands move. The butter should come almost straight from the fridge, or it will melt and bake into a solid slab instead of loose clumps. Rub it in quickly with your fingertips, not your palms, so the warmth of your hands doesn’t soften the fat. Bake at 190C (375F) for about 30 minutes, until the surface turns golden.
Swaps: plums, pears, or apples work beautifully in place of apricots, and you can replace part of the flour with ground almonds for a nutty note. The lemon juice both freshens the flavor and keeps the fruit from browning. Serve straight from the oven, because it’s that heat that melts the ice cream at the edges, and that’s the whole point.
Part of European cuisine — 62 more recipes in the section.
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Ingredients
Instructions
Grease a baking dish with butter and arrange the cut fruit on it, drizzling with lemon juice.
Combine the flour with the sugar and salt. Gradually add the cold butter and rub it in with your fingers until fine crumbs form.
Cover the fruit evenly with the crumble and bake at 190C (375F) for about 30 minutes, until the surface turns golden.
Divide the finished dessert into 6 portions and serve warm, topping each with a scoop of vanilla ice cream.
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