Apricot Crumbles

Apricot Crumbles
Beatriz da Costa
Mix grated fresh ginger into the sweet fruit filling to add an unexpected spiciness.

Get the recipe.
Serves 9
preparation
20
minutes
cooking
80
minutes

Ingredients

2
sticks unsalted butter, cold, cut into pieces
2
cups
all-purpose flour
1/3
cup
granulated sugar
1/4
cup
light brown sugar
1
teaspoon
baking powder
1/4
teaspoon
kosher salt
1
egg yolk
1
teaspoon
vanilla extract
3/4
cup
apricot jam or preserves
1
teaspoon
grated fresh ginger

Directions

  1. Heat oven to 375° F. Coat an 8-inch square baking dish with 1 tablespoon of the butter. 
  2. In a food processor, combine the flour, granulated and light brown sugars, baking powder, and salt. Pulse to combine. Add the remaining butter and pulse until crumbly. Add the egg yolk and vanilla and pulse until the mixture just comes together but is still crumbly.
  3. Transfer 1/2 cup of the dough to a small bowl or cover with plastic wrap and refrigerate. Use your fingertips to press the remaining dough evenly into the baking dish, pushing the dough up about 1/4 inch around the edge.
  4. Combine the jam and ginger in a small bowl. Spread the mixture evenly over the crust. Crumble the remaining refrigerated dough over the top. Bake until golden, about 35 minutes. Cool on a wire rack for 20 minutes before cutting.
Sara Quessenberry
May 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 46 %
  • Fat 21 g
  • Sat Fat 13 g
  • Cholesterol 77 mg
  • Sodium 111 mg
  • Carbohydrate 52 g
  • Fiber 1 g
  • Sugar 23 g
  • Protein 3 g
What does this mean? See Nutrition 101.