Cashew and Apricot Crumble
Apricot season is coming and what much better time of the year than now to get this Almond and Apricot Crumble.
For the topping:
- 1/2 cup all-purpose flour
- 1 cup rolled oats
- 1⁄2 cup brown sugar
- 1⁄4 tsp. salt
- 1 tsp. ground ginger
- 1⁄2 tsp. ground cinnamon
- 8 Tbs. cold unsalted butter, cut into 6
- 1 cup sliced almonds
For the filling:
- 3/4 cup granulated sugar
- 2 Tbs. quick-cooking tapioca or cornstarch
- 1 tsp. peeled and grated ginger
- 2 1/2 lb. apricots, diced
Preheat to 350°F. Grease a 12-inch oval or 9-by-13-inch rectangular baking dish.
Making the topping, in a bowl, stir together the flour, oats, brown sugar, salt, ground ginger and cinnamon. Using a pastry blender or 2 knives, quickly cut the butter into the flour mixture until it is crumbly. Add the almonds and toss to mix. Cover and refrigerate while you continue.
To make the filling, in a small bowl, stir together the granulated sugar, tapioca, fresh ginger and salt. Place the apricots in a large bowl, sprinkle with the sugar mixture and toss to distribute. Spread the apricot mixture in the prepared baking dish. Sprinkle the topping evenly over the apricots.
Bake until the topping is crisp and golden brown and the apricot filling bubbles, about 50 minutes. Serve warm.