Strawberry-Apricot Crumble

Name: Strawberry-Apricot Crumble
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 125 g Flour; 75 g + 1 teaspoon sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 100 g + some butter; 500 g fresh or; 1 can(s) (850 ml) Apricots; 500 g Strawberries; 7-10 Tbsp grated peel and juice from 1⁄2 organic lemon; 7-10 Tbsp Icing sugar

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

Dessert dream for crumble fans: The Crumble with strawberries and apricots is unbelievably delicious and ready to cook in a jiffy.

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

125 g Flour
75 g + 1 teaspoon sugar
1 package Vanilla sugar
7-10 Tbsp Salt
100 g + some butter
500 g fresh or
1 can(s) (850 ml) Apricots
500 g Strawberries
7-10 Tbsp grated peel and juice from 1⁄2 organic lemon
7-10 Tbsp Icing sugar

Directions

1
For the crumbles, put flour, 75 g sugar, vanilla sugar, 1 pinch of salt and 100 g butter in pieces in a large mixing bowl. First use the dough hooks of the mixer, then work into crumbles with your hands.
2
Grease a casserole dish. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash fresh apricots, halve and stone them. Drain the apricots from the tin. Cut apricots into slices.
3
Wash, clean and chop the strawberries. Mix fruits with 1 teaspoon sugar, lemon peel and lemon juice. Distribute in the mould. Sprinkle crumbles evenly over it. Bake in a hot oven for 25-30 minutes.
4
Remove and dust with icing sugar. Serve with vanilla ice cream or sauce.