This is a slightly more grown-up crumble than usual – but only just! I've added poppy seeds to the topping, which adds a lovely hit of extra crunch. I've also rubbed in some good-quality marzipan, which offers delicious gems of chewy, sweet almond to discover.
The fruit element is simply fresh apricots with a glug or two of maple syrup, a nip of vanilla, and a sprinkling of cinnamon. An extra slosh of Amaretto for a special occasion is also a delicious addition!
As always, you can adapt this by trying different stone fruit or cherries when they're in season. Whatever you choose, they'll go well with this moreish topping.
If you dislike marzipan, you can omit it altogether – although if your aversion is due to bad childhood memories, as mine once was, I urge you to try it again. By using a good-quality white marzipan, and adding a little vanilla, you might find you can banish those bad memories for good...
For the filling
8-10 fresh apricots, stoned and cut in half
2-3 tbsp maple syrup
1 tsp vanilla extract
½ tsp ground cinnamon
2 tbsp amaretto (optional)
For the topping
100g plain flour or GF alternative
2 tbsp soft brown sugar
½ tsp cinnamon
70g plant-based butter
80g good-quality white marzipan
1 tbsp poppy seeds
2-3 tbsp flaked almonds
Plant-based cream, custard or ice-cream
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