Apricot-Strawberry Crumble
adapted from Nigella Lawson

For the topping:
1 1/3 cups (166 g) all-purpose flour
1 teaspoon baking powder
3 tablespoons granulated sugar
3 tablespoons brown sugar or demerara sugar
Finely grated zest of 1 lemon
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
Pinch of kosher salt

For the filling:
1½ cups coarsely chopped apricots
1 quart strawberries, hulled and quartered
Juice of 1 lemon
1/3 cup (67 g) granulated sugar
1/3 cup (42 g) all-purpose flour
1/2 teaspoon vanilla extract
Pinch of kosher salt

Make the topping:
Preheat the oven to 375°F (190°C).

In a large mixing bowl, whisk together the flour, baking powder, sugars, vanilla, salt, and lemon zest until thoroughly combined. Add the melted butter and mix until small and large clumps form. Set aside or refrigerate until needed.

Make the filling:
In another large mixing bowl, combine the apricots, strawberries, lemon juice, sugar, flour, vanilla, and salt. Transfer the mixture to a 9×9-inch Pyrex baking dish.

Assemble the crumble:
Evenly distribute the crumble topping over the fruit. Bake the crumble for 40 to 50 minutes, until the topping is golden-brown and the fruit is bubbling underneath.

 

6 to 8 servings