Idée recettes de la Cave Beetschen dessert aux fruits crumble aux abricots

Tender Apricot Crumble

By Jacqueline Beetschen


Ingredients for 4 people


500g ripe apricots

A knob of butter

2 tbsp sugar


For the crumble

25g chilled butter

25g flour

25g sugar

1 packet vanilla sugar

25g almonds






Chop the apricots and place in a buttered dish. Sprinkle with sugar.

Mix the crumble ingredients by hand and leave to cool until the butter re-hardens.

Sprinkle the crumble on apricots and place in the oven at 220 ° for 25 minutes.

Serve with a scoop of vanilla ice cream.


Bon Appétit!