First of all, apologies for the absence, it was still Spring last time I posted! Now Summer is majorly upon us, so what better way to kick off the season here on iheartyum than with a simple dessert highlighting the beautiful fruit from the farmer’s market. Living in a small household, I’m always looking for desserts that are convenient to scale down (which customarily appear in my favorite single serving 8 oz ramekins). So when I tasted this dessert at Campanile last weekend, I couldn’t wait to hit the market this morning and find some late season apricots and strawberries and whip together my own take.
The marvelous thing about this recipe is its versatility. This dessert can be made from just about any combination of stone fruit and berry. As you’re pairing them up, try to pick one fruit that’s a bit more tart and one that’s more sweet. I can imagine this crumble would be brilliant with blueberries and nectarines or sweet cherries and plums. By all means pick your favorite flavors, just try to stick to the weight of the measurements, allowing a slightly higher ratio of sweet fruit to tart.
Strawberry Apricot Crumble
Makes 2 individual 8oz ramekins
For the Filling:
10 oz strawberries, hulled and chopped into 8ths
3 apricots (about 6 oz), 1/2 inch dice
2 tsp lemon juice
2 tbsp sugar
2 tsp cornstarch
1/2 tsp vanilla extract
pinch of salt
For the Crumble Topping:
1/2 cup AP flour
1 tbsp sugar
1 tbsp brown sugar
pinch of baking powder
2 tbsp butter, melted
pinch of salt
Preheat the oven to 375°F.
In a medium bowl, combine the strawberries, apricots, lemon juice, sugar, cornstarch, vanilla and salt. Stir gently to coat. Divide between two 8 oz ramekins and set aside.
In another medium bowl, combine the flour, sugar, brown sugar, baking powder and salt. Stir to combine, then stir in the melted butter. With your fingers, mix thoroughly, occasionally squeezing the dough together to create crumbles. Top the ramekins with the crumble, pressing down the first half and then sprinkle the second half more gently.
Bake in a 375°F oven for about 25 minutes until the fruit is bubbly and the crumble is golden brown. Remember to slide a sheet of foil underneath to catch any drips. Allow to cool on a wire rack and serve warm with a scoop of vanilla icecream.
Happy Summer Everyone!