A crumble might be one of the simplest desserts you can prepare but it doesn’t mean you won’t be able to make a great impression on your guests or loved ones. This pistachio crumble with ripe apricots and peaches can be a delicious element of your dinner party menu.

  • preparation: 15 min
  • cooking: 25 min
  • ready in about: 40 min

INGREDIENTS FOR 4 RAMEKINS: 

  • 3 large ripe peaches, stoned and cut into quarters
  • 6 large ripe apricots, stoned and cut into quarters
  • 1 vanilla pod, split in a half lengthways
  • 2 tablespoons of water 

INGREDIENTS FOR THE CRUMBLE: 

  • 3/4 cup (100 g) all-purpose flour
  • 50 g butter
  • 2 tablespoons demerara sugar
  • 4 tablespoons pistachios, mixed + 2 tablespoons pistachios to sprinkle on top

1. Preheat oven to 356ºF (180°C).

2. Put washed and quartered apricots and peaches in a pot with 2 tablespoons of water and vanilla pod. Mix and cook for 3-4 minutes, then divide into 4 heat-resistant dishes (ramekins).

3. Place all the ingredients for the crumble in a food processor and process them with several one-second pulses, to create larger and smaller lumps until it becomes wet sand-like crumble. If it is too greasy, you can add flour carefully.

4. Put the crumble on fruit, sprinkle with 2 tablespoons of pistachios.

5. Bake for about 25 minutes. Must be golden-brown. Remove from oven, serve immediately with cold Greek-style yoghurt or vanilla ice cream. 

 

TIME:

  • preparation: 15 min
  • cooking: 25 min
  • ready in about: 40 min

INGREDIENTS FOR 4 RAMEKINS: 

  • 3 large ripe peaches, stoned and cut into quarters
  • 6 large ripe apricots, stoned and cut into quarters
  • 1 vanilla pod, split in a half lengthways
  • 2 tablespoons of water 

INGREDIENTS FOR THE CRUMBLE: 

  • 3/4 cup (100 g) all-purpose flour
  • 50 g butter
  • 2 tablespoons demerara sugar
  • 4 tablespoons pistachios, mixed + 2 tablespoons pistachios to sprinkle on top

METHOD:

1. Preheat oven to 356ºF (180°C).

2. Put washed and quartered apricots and peaches in a pot with 2 tablespoons of water and vanilla pod. Mix and cook for 3-4 minutes, then divide into 4 heat-resistant dishes (ramekins).

3. Place all the ingredients for the crumble in a food processor and process them with several one-second pulses, to create larger and smaller lumps until it becomes wet sand-like crumble. If it is too greasy, you can add flour carefully.

4. Put the crumble on fruit, sprinkle with 2 tablespoons of pistachios.

5. Bake for about 25 minutes. Must be golden-brown. Remove from oven, serve immediately with cold Greek-style yoghurt or vanilla ice cream.