12632 Apricot Crumble Makes one 1½-quart or 9-inch crumble Wed Aug 06 07:39:00 -0700 2008 Wed Jul 08 16:31:27 -0700 2009 Licensed http://www.chow.com/recipes/12632 Wed, 08 Jul 2009 23:31:27 GMT The delicate flavor of apricots is well-matched with this equally delicate topping.

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  • Preheat the oven to 350°F.
  • Clean, quarter, and pit the apricots. (No need to peel them.) If they are underripe, cut them thinner. In a medium bowl, pile the sugar, butter, flour, lemon juice, zest, extract, cinnamon, ginger, and salt on top of the apricots and mix them by tossing together just until they are combined. Pour the fruit into a 1½-quart baking dish or 9-inch ceramic or glass pie plate. Top it evenly with the Crumble Topping.
  • Bake the crumble on a lipped baking sheet for 1 hour, until the fruit bubbles slowly and thickly and the crumb is pale gold. If the crumble browns too quickly, rest some tin foil loosely over it and turn the oven down to 300°F.
  • Serve warm with Vanilla Pouring Custard or homemade ice cream. Store loosely covered at room temperature for up to 3 days. Reheat in a 325°F oven before serving.
    • ]]>     http://www.chow.com Ron Silver and Jen Bervin 54 Sweet/Dessert 2 2 pounds fresh apricots

    ]]>     298 ¾ cup packed light brown sugar

    ]]>     3 tablespoons unsalted butter, melted

    ]]>     2 tablespoons all-purpose flour

    ]]>     43 ½ lemon, juiced

    ]]>     43 1 lemon, zested

    ]]>     265 1 teaspoon almond extract

    ]]>     279 ½ teaspoon ground cinnamon

    ]]>     75 ¼ teaspoon ground ginger

    ]]>     301 Pinch salt

    ]]>     1 recipe Crumble Topping (page 195) or Almond Crumble Topping (page 196)

    ]]>     Vanilla Pouring Custard (page 313), for topping (optional)]]>