This is possible a more grown up crumble on only just. I added poppy seeds to the topping which add a surprisingly delightful little extra crunch. I also rubbed in some good quality marzipan which gives you delicious little gems of chewy sweet almond.
The fruit is just fresh apricots with a glug or two of maple, a nip of vanilla and sprinkle of cinnamon. The addition of a slosh of Amaretto for a special occasion is also a delicious addition.
As always adapt as you will, different stone fruit or cherries when in season are delicious with this topping. If you have an aversion to marzipan just omit altogether. However, if your aversion is due to horrid childhood memories as mine once, I urge you to try again. With a good quality white marzipan made with ground almonds and sugar, sometimes a little vanilla.
- Prep time:10 minutes
- Cook time:30 minutes
- Serves:4
Ingredients
For the Apricots
8-10 fresh apricots
2-3 tbs maple syrup
1 tsp vanilla extract
½ tsp ground cinnamon
2 tbs amaretto (optional)
Topping
100g plain flour or GF alternative
70g plant based butter
80g marzipan
2 tbs soft brown sugar
½ tsp cinnamon
Pinch salt
1 tbs poppy seeds
2-3 tbs flaked almonds
Plant based cream or custard to serve is recommended.
Instructions
- Pre heat the oven to 180C fan.
- Cut the apricots in half and add to a medium sized baking dish, add the remaining ingredients and stir to combine. Set aside whilst you make the crumble.
- In a bowl add the flour, sugar, salt, cinnamon and stir to combine.
- Add in the butter until it resembles lumpy breadcrumbs, break in the marzipan and roughly rub you want it kept lumpy. Finally add the poppy seeds and flaked almonds and gently combine.
- Sprinkle over the apricots and place in the pre heated oven for about 25-390 minutes. Or until the top is lightly golden and the apricots a juicy and bubbling a little.
- Serve with vanilla custard, plant based cream or vegan ice cream.
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