Apricot Double Crumble

Name: Apricot Double Crumble
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 30
Ingredients: 7-10 Tbsp some + 500 g butter; 7-10 Tbsp slightly + 750 g + 1 tablespoon flour; 3 can(s) (425 ml each) Apricots; 300 g Sugar; 3 packages Vanilla sugar; 7-10 Tbsp Salt; 1 glass (340 g) Apricot Jam

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 30

7-10 Tbsp some + 500 g butter
7-10 Tbsp slightly + 750 g + 1 tablespoon flour
3 can(s) (425 ml each) Apricots
300 g Sugar
3 packages Vanilla sugar
7-10 Tbsp Salt
1 glass (340 g) Apricot Jam

Directions

1
Grease a baking tray, dust with flour. Drain the apricots and cut them into small pieces. Melt 500 g butter. Mix 750 g flour, sugar, vanilla sugar and 1 pinch of salt. Pour in more hot butter.
2
Roughly knead into crumbles with the dough hooks of the mixer. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).
3
Scarcely 2⁄3 Spread the crumbled dough on the tray and press it on. Sprinkle 1 tablespoon of flour over the rest of the dough and tilt the bowl so that the crumbles do not stick together. Spread the jam on the dough base.
4
Spread the apricots on top. Sprinkle with the remaining crumbles. Bake in a hot oven for 35-45 minutes. Whipped cream tastes good with it.