apricot / pistachio crumble

apricot / pistachio crumble


I am a crumble addict whether sweet or salty but don't expect me to use the traditional cooking method and bake all layers at the same time. Too many inconvenients I think... As an example, in this method, cooking time does not differentiate top layers and inside layers. Most of time, you will end up with overcooked fruits and dampened crust because of water evaporating from fruits...

Crumbles should be baked layers by layers, each one having its own requirements. It is then possible to concentrate on the creative side and achieve results unreachable otherwise : successions of hot and cold layers , customized components, individual textures or unique flavours for each layer and so on.
Ok, back yo our job. Today, we will bake a "cold on cold" crumble.

cooking the apricots

Apricot fruits should be cooked according to the "Christiane FEBER" method for jam.

∗ Pit the apricots
∗ Add sugar
∗ Macerate (cold) all the night
∗ In the morning, heat the apricots until they boil
∗ Separate fruits from sauce
∗ Boil the sauce until sirupy
∗ Put back the fruits in the sirup
∗ Heat again until the syrup boils
∗ Let to cold

For those of you who would prefer a tasty product, drop one or two apricot kernels inside the jam.

Better (and faster) : You can also add ¼ tablespoon of plum kernel oil.

Divide apricot jam into different cups. Wrap each one with a plastic sheet and put in the fridge.

the crumble

For the crumble, first toast fresh pistachios in the oven until fragrant (7 minutes / 200°C). Rub them between your palm to remove their skin. Chop roughly.
Mix Flour / Butter / Brown sugar in equal parts until sandy. Spread this sandy mixture on a baking tray. Bake for 10 minutes (200°C). Don't panic if the crumble comes out very soft : It will harden when it cools down.

Sprinkle the crumble on the fruits only at the last moment, when it's time to eat. Bon appetit !

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