Crumble is a traditional dessert that originated in the United Kingdom during World War II due to food shortages and rationing. As ingredients had to be conserved, this cake emerged as an alternative to classic pies because it uses less butter and sugar. Its quick preparation and the ability to use different types of fruit have made crumble a beloved dessert that has endured to this day.
Ingredients:
The crust
- 200 g flour
- 100 g cold butter, cut into cubes
- 50 g sugar
- 1 egg
- A pinch of salt
Fruit layer
- 500 g fresh apricots, pitted and halved
- 3 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla sugar
Crumble topping
- 150 g flour
- 100 g rolled oats
- 100 g brown sugar
- 1 teaspoon cinnamon
- 125 g cold butter, cut into cubes
- A pinch of salt
Preparation:
For the crust in a large bowl, mix flour, sugar, and a pinch of salt. Add cold butter and rub it into the dry ingredients until the mixture becomes crumbly. Add the egg and knead the dough until it becomes smooth. If it’s too dry, add a tablespoon of cold water. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
For the fruit layer combine apricots, sugar, lemon juice, cornstarch, and vanilla sugar in a bowl.
For the crumble topping in a bowl, mix flour, rolled oats, brown sugar, cinnamon, and salt. Add cold butter and rub it into the dry ingredients until you get a crumbly texture.
Preheat the oven to 180°C. Roll out the dough for the crust on a lightly floured surface and transfer it to a greased baking dish or pie tin. Spread the fruit filling evenly over the crust. Sprinkle the crumble topping evenly over the fruit layer.
Bake in the preheated oven for about 35-40 minutes, or until the cake is golden brown and crispy, and the apricots are soft and juicy. Let the cake to cool slightly before serving.
Serve it warm with a scoop of vanilla ice cream or cold as a standalone dessert.
