This might be the easiest way to get dessert on the table, and given we’re entering hotter months, I doubt you want to spend more time in your (most likely) hot kitchen. The topping and the filling come together in minutes, are quickly thrown together, and baked into a sublime result.
Is this a crumble or a crisp, and what, if any is the definition? I suppose it doesn’t matter if the result is as good as what you’ll get once you pull this fragrant mess out of the oven. I guarantee there’ll be no leftovers, and your guests will ask for the recipe.
Here, the fruit of choice is apricots and strawberries, but I’ve made this with a mix of various berries (frozen will work, too, but add a few more minutes to the baking time), as well as the late-spring classic of strawberries and rhubarb. In fact, I most often make this crumble without apricots, as they are available for a few short weeks, and are usually so prohibitively expensive, it seems a shame to cook them instead of eating them out of hand.
I return to this dessert throughout the year, but Memorial Day weekend seems particularly appropriate to kick off the summer by pulling this together. My favorite thing about this recipe might be that you need hardly a recipe, nor any equipment, to pull this together, which means amazing, delicious, low-effort dessert is yours for the taking, whether you’re in your own kitchen or a rental somewhere relaxing. And yes, in case you’re wondering, the recipe is easily doubled or tripled, so if you have to feed a large party, stick this recipe in your back pocket and I guarantee you’ll return to it over and over.
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