Thursday, August 07, 2014

Nigella's summer crumble

How has your summer been? Has everyone around you been complaining of the weather? Summer' s so much more than just sun and heat though... fruit, farniente, ice-cream, apéros and walks...reading long books, so many little pleasures.

Tossa de Mar

And lest we forget to turn the oven on, to warm us up... Nigella's summer crumble (from Forever Summer) is a fantastic way to use up those less-than satisfying apricots that everyone leaves in the fruit bowl, the ones a little less red, the mushy ones, and transform them into deep orange compote under the layer of almondy crumble. Or any other stone fruit for that matter.

Parc Guell, Barcelona
Summer crumble, adapted from Nigella Lawson in Forever Summer

750g apricots, stoned and quartered
75g butter
100g self-raising flour or flour with 1/2 tsp baking powder
a pinch of salt
25g ground almonds
75g caster sugar
50g flaked or chopped almonds

Preheat the oven at 200C. Butter a gratin dish. Layer the fruit into the dish. Rub the butter into the flour and grounds almonds until the mix resembles rough sand, then stir in the sugar and the flaked almonds. Sprinkle this over the fruit and bake for about 30 mins until the fruit bubbles up and the crust is golden. Serve warm or cold with yogurt, cream or vanilla ice-cream.


As you can see from my photos, I went to Catalunya where I stuffed myself with paella, sangria and saturated my eyes with gorgeous sceneries in between storms.




snowy said...

Just the thing to use up the apricots I have left over from making jam.
Your photos took me back to the late 60s, as my 1st husband and I went to Tossa on our honeymoon and visited Girona and Barcelona. We enjoyed paellas etc too.

julie said...

I didn't know that, Eira, it's so interesting! I love that area of Spain, it wasn't our first time either and it was nice being back. xx