At first it seemed obvious. When wondering about what kind of recipe I could create, I remembered that I shared with you all, what felt like a year ago, my recipe for a Spring Strawberry & Rhubarb Crumble. Why not creating a recipe that included the fresh yet tangy tones of summer? Well I guess I’ve just found the perfect match with today’s recipe for renewing what is my favourite dessert on earth!
Earlier this summer, I thought I had lost my motivation and imagination never to stop creating new recipes. It was hard for me to picture new flavours’ arrangements, new ways of shooting my plates and meals and innovative recipes. I guess my thoughts were just going everywhere and nowhere at the same time, lost in some kind of anxious whirlwind. What I actually needed was some time to centre myself again, to order my ideas, clean my mind and physical space, and come up with plans and lists. And that’s a wrap! I indeed took some time for me with the teacher training, renewed my room and study space and created months plans with my university schedule as well as all the blog’s articles, creating and writing times included. (Oh, I also checked if I was not too broke now that the summer fever is over – which is something that seems to be just about fine…I guess many people can relate!)…
Let’s come back our apricots! Talking about them, I strongly advise you to run to the closest supermarket and buy the very last ones of the season (at least where I live) if you’d like to taste that scrumptious recipe. If you’re out of time, no worries, you could easily substitute the apricots by peaches or nectarines; it would be slightly different but equally delicious. What I love about this crumble is that there is not only the tangy yet sweet flavour of the fruit mix that bursts into one’s mouth, but the spicy hint of cardamom, which bring the whole dessert to another level! Even though this is a summer dessert, it makes me feel like being locked up in a Nordic cottage, covered with a blanket and warmed up by a cup of tea, lovingly watching at the rain pouring outside (Oh god I love writing these long and poetic sentences haha!). Topping that achingly delectable mess with a crunchy and lip smacking crumble makes it filling enough for you to enjoy it for breakfast (no everyday though!), snack-attack time or as I said, dessert. Prepare yourself for a mind-blowing experience!
Apricot, Peach & Cardamom Crumble
Portions: 10 – 12 servings.
Preparation time: 25 minutes.
Cooking time: 30 minutes.
For the fruit layer:
- 1,2 kg of apricots, cored and cut in half-moon shape bites
- 2 peaches, cored and cut in half-moon shape bites
- 1 tbsp of maple syrup
For the crumble:
- 90g of oat flour
- 90g of chestnut flour or millet flour
- 75g of ground almonds
- 60g of crushed pecans
- 2 – 3 tsp of cardamom
- 1 – 2 tsp of cinnamon
- A pinch of salt
- 60g of coconut oil
- 90g of honey
(1) Start by preheating your oven at a 175°C. Once you’ve washed, cored and cut all your fruit in half-moon shape bites (cut the apricots in about six), mix them all together with the maple syrup in a large saucepan. Cook for about 10 to 15 minutes, just so that they start releasing their juice and becoming smooth and tender.
(2) Mix together all the dry ingredients (oat flour, chestnut flour, ground almonds, pecans, cardamom, cinnamon and salt) in a large mixing bowl.
(3) Add both wet ingredients to the dry mix and using your little fingers, start mixing it all together gently. You should end up with a crumbly pastry, which sticks together if you press it.
(4) Transfer your fruits into a large oven resistant tin and start “crumbling” your pastry over the hot fruits with your fingers, making sure to cover every single inch. You are looking for an even layer of pastry.
(5) Bake for 25 to 30 minutes in the middle of the oven. Once baked, take it out of the oven and let it cool for about 10 minutes before serving. Hello Heaven!