Wash the apricots, drain well, halve and stone them. Grease a fat pan (approx. 32 x 39 cm; deep baking tray) and dust with flour. For the crumble dough, put 600 g flour, 325 g butter in pieces, almonds, vanilla sugar, sugar, 1 pinch of salt and egg in a large bowl.
Roughly knead into crumbles with your hands. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).
Scarcely 3⁄4 Spread crumbled dough on the tray. Press to a base and form a rim.
Spread the fruit spread on the crumble base. Spread the apricots on top. Sprinkle the rest of the crumble dough evenly over the top. Bake in a hot oven on the lowest shelf for about 50 minutes. Remove and let cool off.
Whipped cream is delicious with it.