A new take on crumble with olive oil, apricots, rosemary and pistachios

Huile d'olive goût subtil
Subtle flavour
Crumble revisité huile d'olive, abricots, romarin et pistaches
Photo credit: Céline de Cérou
A delicious apricot-based dessert recipe – a tasty idea! Here’s our take on a crumble, where the crumble topping is baked separately from the fruit and made with a mild-tasting olive oil; the apricots are served with a delicious syrup that also contains olive oil. Enjoy your meal! Fancy finding out more about using olive oil in cooking? Check out all our tips!
A PDO
Preparation
20 min
A PDO
Cooking time
25 min
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Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Vegan Vegetarian Summer

Ingredients

A PDO
For 2 personnes
  • 600 g apricots
  • 2 branches rosemary
  • 4 c. à soupe sugar
  • 1 poignée unsalted pistachios
  • 1 poignée almonds
  • 1 c. à soupe subtle-flavoured olive oil
For the crumble:
  • 120 g wheat flour
  • 80 g of ground almonds
  • 1 c. à soupe sugar ((optional))
  • 5 c. à soupe subtle-flavoured olive oil
  • 2 c. à café of creamy almond purée

Astuce

Subtle-flavoured olive oils are made from ripe olives and extracted from fresh olives. They are generally mild, with aromas of fruit (dried, ripe) and flowers, accompanied by vegetal notes. These oils go wonderfully with fish, raw and cooked vegetables, desserts …    

Instructions

  • Preheat the oven to 180°C.
  • Wash the apricots, cut them in half and remove the stones. Set the apricot halves aside.

  • Make a syrup by mixing 25 cl of water with 3 to 4 tablespoons of sugar, then add the apricot stones and 2 small sprigs of rosemary. Heat over a low heat for 20 to 25 minutes (until the mixture thickens, but without becoming as thick as syrup).

  • Prepare the crumble: in a mixing bowl, rub the crumble ingredients together with your fingers until the mixture has a sandy texture. Spread the crumble onto a baking tray and bake for 15 minutes (check regularly; the crumble should turn golden brown).

  • Chop the almonds and pistachios into rough pieces. Chop the apricot halves into pieces. Place them in a bowl.

  • Assembly: strain the syrup, add a spoonful of mild-flavoured olive oil and pour 3 tablespoons of the still-warm syrup over the apricots. Place the golden crumble on top of the apricots, then sprinkle with a few almonds and pistachios.

  • Enjoy your meal!

Astuce

Subtle-flavoured olive oils are made from ripe olives and extracted from fresh olives. They are generally mild, with aromas of fruit (dried, ripe) and flowers, accompanied by vegetal notes. These oils go wonderfully with fish, raw and cooked vegetables, desserts …    
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