Portioned crumble with apricots and pistachios
6 servings
45 minutes
Portion crumble with apricots and pistachios is the embodiment of British culinary tradition in an exquisite summer dessert. Historically, crumble emerged during World War II when ingredient shortages forced homemakers to seek simple alternatives to pies. In this version, the delicate sweet-sourness of apricots harmoniously blends with the crunchy topping enriched with the aroma of pistachios. Each piece is a balance between the juiciness of baked fruits and the crumbly texture of the dough. Serving it with vanilla ice cream makes it even more tempting, creating a perfect dessert for warm evenings. It suits both as a refined finish to a meal and for cozy tea time, offering delight in every spoonful.
1
Preheat the oven to 180 degrees.
2
Peel the peaches, remove the pits, and cut them into large pieces. Place them at the bottom of the baking dish and sprinkle with a couple of tablespoons of sugar. Leave it.
- Apricots: 10 pieces
- Brown sugar: 40 g
3
In a bowl, mix flour, sugar, salt, and baking powder. Chop the pistachios with a knife into coarse crumbs and add to the dry mixture. Add warm butter and mix everything by hand until it forms coarse crumbs.
- Wheat flour: 75 g
- Brown sugar: 40 g
- Salt: pinch
- Baking powder: 0.5 teaspoon
- Unsalted Pistachios: 40 g
- Butter: 40 g
4
Cover the peaches with dough crumbs and bake in the oven for 30-35 minutes.
5
Serve hot with vanilla ice cream.