Apricot slices with nut crumbles

Name: Apricot slices with nut crumbles
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 650 g Flour; 75 g fluffy oats; 300 g Sugar; 7-10 Tbsp Salt; 2 packages Vanilla sugar; 100 g crushed hazelnuts; 2 Egg yolk (Gr. M); 375 g cold butter; 1.5 kg Apricots; 3 TABLESPOONS Apricot Jam; 3 TABLESPOONS Breadcrumbs; 2-3 TABLESPOONS Icing sugar; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

650 g Flour
75 g fluffy oats
300 g Sugar
7-10 Tbsp Salt
2 packages Vanilla sugar
100 g crushed hazelnuts
2 Egg yolk (Gr. M)
375 g cold butter
1.5 kg Apricots
3 TABLESPOONS Apricot Jam
3 TABLESPOONS Breadcrumbs
2-3 TABLESPOONS Icing sugar
baking paper

Directions

1
For the crumbles, mix flour, oat flakes, sugar, 1 pinch of salt, vanilla sugar, nuts, egg yolk, 3-4 tablespoons of cold water and butter in pieces in a mixing bowl with your hands to make crumbles.
2
Wash the apricots, remove the seeds and cut into slices. Stir the jam until smooth and mix carefully with the apricots. Just 2⁄3 Spread the crumbles evenly on a baking tray lined with baking paper.
3
Press to a floor with your hands. Sprinkle with breadcrumbs.
4
Spread the apricots on top. Spread the remaining crumbles evenly on top. Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 45 minutes on the lowest rack. Dust the cake with icing sugar and let it cool down.
5
Whipped cream is delicious with it.