Photo: Sorin Gheorghita
Apricot Crumble
10 ingredients
openrecipes
The apricots can be mixed with 1 cup raspberries for color and a bit of zing. You can also make crumbles to follow the seasons, starting in the spring with strawberry-rhubarb; followed by summer cherries, berries, peaches, nectarines or plums; and then fall apples, pears or quince. If you like, serve the crumble with dollops of whipped cream or scoops of vanilla ice cream.
Estimated Nutrition (whole recipe, rough)
653
Calories
14g
Protein
13g
Fat
118g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup firmly packed brown sugar
- 1/2 tsp. salt
- 1/4 tsp. ground cinnamon
- 8 Tbs. (1 stick) unsalted butter, at room temperature, cut into chunks
- 5 cups pitted apricots, cut into chunks
- 2 tsp. fresh lemon juice
- 1/2 tsp. vanilla extract
- 2 Tbs. all-purpose flour
- 1/3 cup granulated sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes