Sweet, Snacks

Apricot & Marzipan Crumble

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...

PREP TIME:
10 minutes

COOK TIME:
30 minutes

SERVES:
4

Ingredients

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

To serve

Plant-based cream, custard or ice-cream

Instructions

  1. Preheat the oven to 200°C/fan 180°C/Gas 6.
  2. Add the filling ingredients to a medium-sized baking dish, stir to combine, and set aside.
  3. Add the flour, sugar and cinnamon to a large bowl with a pinch of salt, and stir to combine.
  4. Add in the butter, and work it into the flour with your fingertips until the mixture resembles lumpy breadcrumbs.
  5. Roughly rub in the marzipan, keeping it fairly lumpy. Add the poppy seeds and flaked almonds, and gently combine.
  6. Sprinkle the crumble mixture over the apricots, and bake in the oven for 25-30 minutes, until the top is lightly golden and the apricots are juicy and bubbling a little.
  7. Serve with the plant-based cream, custard or ice-cream of your choice.

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