Strawberry-Apricot Crumble

Name: Strawberry-Apricot Crumble
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 250 g Flour; 150 g Sugar; 1 package Bourbon vanilla sugar; 7-10 Tbsp Salt; 1 Egg (Gr. M); 200 g + some butter; 1 kg (à 850 ml) fresh or 2 tins of apricots; 1 kg Strawberries; 1 TABLESPOON Icing sugar; 7-10 Tbsp Melissa

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

250 g Flour
150 g Sugar
1 package Bourbon vanilla sugar
7-10 Tbsp Salt
1 Egg (Gr. M)
200 g + some butter
1 kg (à 850 ml) fresh or 2 tins of apricots
1 kg Strawberries
1 TABLESPOON Icing sugar
7-10 Tbsp Melissa

Directions

1
Mix flour with sugar, vanilla sugar and 1 pinch of salt. Add the egg and 200 g butter in pieces. First use the dough hooks of the hand mixer, then work into crumbles with your hands.
2
Wash, halve and stone the apricots (drain canned fruit well). Cut the apricots into slices. Wash, clean and chop the strawberries.
3
Distribute the fruit in a flat, greased, ovenproof dish (approx. 26 cm Ø). Sprinkle crumbles evenly over the top and bake in a preheated oven (electric range: 200 °C/circulating air: 175 °C/gas: level 3) for 25-30 minutes.
4
Remove the crumble and dust with icing sugar. Decorate with lemon balm. Serve with vanilla sauce or ice cream.