Summer Apricot Crumble with Ice Cream | Jacques Torres Tuesday Tips

Bonjour! Today on Tuesday Tips, I’m making an apricot crumble. Crumble is not really a French tradition, but I love it. It is especially delicious with summer fruits like apricots, peaches, or nectarines. Apricots work beautifully because they have a little acidity and not too much juice, so they bake very well. For this recipe, I mix apricots with sugar and vanilla, then cover them with a buttery almond crumble. When it comes out of the oven bubbling and golden, it is delicious served warm with vanilla ice cream or even chocolate ice cream. INGREDIENTS For the Apricots: • Fresh apricots • ½ cup sugar • Vanilla extract • Butter and sugar for the baking dish For the Crumble: • 100g butter • 100g sugar • 100g almond flour • 100g cake flour • ½ teaspoon salt • 1 teaspoon baking powder To Serve: • Vanilla ice cream or chocolate ice cream INSTRUCTIONS 1. Butter and sugar the bottom of an 8–9 inch baking dish. 2. Place the apricots into the dish. 3. Mix ½ cup sugar with vanilla extract. 4. Sprinkle the vanilla sugar over the apricots. 5. In a mixer, combine butter, sugar, almond flour, cake flour, salt, and baking powder. 6. Mix just until the crumble almost comes together. 7. Spread the crumble mixture over the apricots. 8. Bake at 350°F for about 50 minutes to 1 hour, until golden brown and bubbling. 9. Let cool slightly before serving. 10. Serve warm with vanilla ice cream or chocolate ice cream. The apricots bring a little acidity, the crumble brings a beautiful buttery flavor, and the ice cream gives a wonderful contrast of temperature. It is the perfect summer dessert. Bon appétit! Chef Jacques Torres #JacquesTorres #TuesdayTips #ApricotCrumble #SummerDessert #DessertRecipe #Baking #FruitDessert