Prep time: 15 min
Chill time: 50 min- overnight
Chill time: 50 min- overnight
Ready in: 1 hour, 45 min
Serves: 6- 8
Ingredients:
CRUMBLE:
1/4 c. cold, unsalted butter- cut into small pieces (+ more for baking dish)
1/2 c. light-brown sugar, packed
1/3 c. flour
1/2 c. old-fashioned rolled oats
1/4 tsp. ground cinnamon
1/8 tsp. coarse salt
1/3 c. pine nuts- toasted
FILLING:
4 apricots- pitted and cut into sixths
2 1/2 c. strawberries- hulled, halved (or quartered if large)
1/2 c. sugar
2 tsp. lemon juice
1 tsp. cornstarch
Pinch salt
SERVING:
1 pint strawberry ice cream
Directions:
- Combine all crumble ingredients in a medium bowl and blend with your fingers until butter is incorporated and mixture forms small clumps
- Refrigerate until mixture is cold, at least 30 min and up to overnight
- Preheat oven to 350
- Butter a 9 1/2" shallow, round baking dish or pie plate
- Combine all filling ingredients in another medium bowl
- Transfer to baking dish and top with crumble
- Bake until bubbling in center and crumble is browned, about 40 min
- Let cool at least 20 min
- Serve with ice cream
*Hilary found recipe here
FILLING:
4 apricots- pitted and cut into sixths
2 1/2 c. strawberries- hulled, halved (or quartered if large)
1/2 c. sugar
2 tsp. lemon juice
1 tsp. cornstarch
Pinch salt
SERVING:
1 pint strawberry ice cream
Directions:
- Combine all crumble ingredients in a medium bowl and blend with your fingers until butter is incorporated and mixture forms small clumps
- Refrigerate until mixture is cold, at least 30 min and up to overnight
- Preheat oven to 350
- Butter a 9 1/2" shallow, round baking dish or pie plate
- Combine all filling ingredients in another medium bowl
- Transfer to baking dish and top with crumble
- Bake until bubbling in center and crumble is browned, about 40 min
- Let cool at least 20 min
- Serve with ice cream
*Hilary found recipe here
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