Apricot crumble cake

Name: Apricot crumble cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 1.5 kg Apricots; 7-10 Tbsp some + 325 g soft butter; 7-10 Tbsp some + 600 g flour; 100 g chopped almonds; 2 packages Vanilla sugar; 350 g Sugar; 7-10 Tbsp Salt; 1 Egg (Gr. M); 250 g Apricot fruit spread

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

1.5 kg Apricots
7-10 Tbsp some + 325 g soft butter
7-10 Tbsp some + 600 g flour
100 g chopped almonds
2 packages Vanilla sugar
350 g Sugar
7-10 Tbsp Salt
1 Egg (Gr. M)
250 g Apricot fruit spread

Directions

1
Wash the apricots, drain well, halve and stone them. Grease a fat pan (approx. 32 x 39 cm; deep baking tray) and dust with flour. For the crumble dough, put 600 g flour, 325 g butter in pieces, almonds, vanilla sugar, sugar, 1 pinch of salt and egg in a large bowl.
2
Roughly knead into crumbles with your hands. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).
3
Scarcely 3⁄4 Spread crumbled dough on the tray. Press to a base and form a rim.
4
Spread the fruit spread on the crumble base. Spread the apricots on top. Sprinkle the rest of the crumble dough evenly over the top. Bake in a hot oven on the lowest shelf for about 50 minutes. Remove and let cool off.
5
Whipped cream is delicious with it.