Apricot crumble cake

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
3 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 24
  • 1.5 kg Apricots
  • 7-10 Tbsp some + 325 g soft butter
  • 7-10 Tbsp some + 600 g flour
  • 100 g chopped almonds
  • 2 packages Vanilla sugar
  • 350 g Sugar
  • 7-10 Tbsp Salt
  • 1 Egg (Gr. M)
  • 250 g Apricot fruit spread

Directions

  1. 1

    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.

  2. 2

    Roughly knead into crumbles with your hands. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).

  3. 3

    Scarcely 3⁄4 Spread crumbled dough on the tray. Press to a base and form a rim.

  4. 4

    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.

  5. 5

    Whipped cream is delicious with it.

Nutrition Facts

KCAL
390 kcal
CARBS
45 g
FATS
20 g
PROTEINS
5 g