So what you will find here is mainly recipes and photos of the food I made. But sometimes I might also tell you of a place where I went to eat and thought it was well worth recommending it.
For now anyway, let's start with the recipe of delicious apricot halves covered in almond crumble that I baked.
(Petite note pour les Français et francophones: un petit message pour vous se trouve tout en bas de cet article).
But even so, apricots remind me so strongly of Summer, warm weather and the scents of a French garden, that all I need is to close my eyes and bite in their juicy flesh and I am transported in the gardens of my childhood where the trees were full of these delicious fruits.
So I decided instead of baking a whole crumble to have it on apricot halves instead and make this nice fruit the star for dessert.
- 4 apricots (cut in halves, stones removed)
For the crumble mix:
- 20g brown rice flour
- 20g buckwheat flour
- 80g oats
- 50g light muscovado sugar (raw sugar or golden caster sugar will do too)
- 20g almond meal
- 50g unsalted butter (cut in small dice)
(You will notice here that it is a lot of crumble mix; I use some on the apricots and reserve the rest to make a normal fruit crumble with approximately 500g of fruits)
Preheat your oven to 175ºC
Put all the crumble mix ingredients in a salad bowl. Mix with your fingers until you get a nice crumbly texture (like in the photos above and below).
Line an oven tray with baking paper. Sit the apricot halves on it (skin side down). Sprinkle some of the crumble mix on top and place in the oven.
Bake for 20 minutes.
When it is done, remove it from the oven and let it cool down for about 5 minutes.
Serve with some nice vanilla ice cream and toasted sliced almonds.
(For a normal fruit crumble with the same crumble mix, bake for 40 minutes or until nice and golden on top).