My country is blessed with a Mediterranean climate, which apart from 260 days of sun per year, also means delicious fruits and vegetables. Apricots are one of my favorite summer fruits, so I was so happy to enjoy the apricots overload on farmers market this year. I eat them fresh from the fridge, I add them to salads, smoothies, I make apricot jam and lately I also made this beautiful crumble cake, which is large enough to feed 16 persons.
This apricot crumble cake is fresh and delicious and is really easy to make. I added poppy seed for a little crunch and lemon zest for extra flavor.
I used apricots, since I’m in love with them, and they’re in season, but you may choose your fruits of choice and enjoy this sweet treat. Raspberries, blueberries, blackberries, peaches, strawberries or fix can be a great substitution for apricots.
Apricot crumble cake
Yield 16 servings
- 3 & 1/2 cups all-purpose flour
- 1/2 cup semolina (you may replace it with all-purpose flour if you like)
- 250 g butter
- 2 medium eggs
- 2 tsp vanilla extract
- 3 Tbsp. poppy seeds
- 1 Tbsp. baking powder
- A pinch of salt
- Zest of a lemon
- 1 cup sugar
- 25 small apricots (~3 cups sliced in half)
- 1/2 cups of sugar
- 1 Tbsp. lemon juice
- 1 Tbsp. water
- Start by preparing the dough.
- I use a food processor to make it faster, but if you don't have it, you could mix everything by hand using a whisker or you can mix everything by hand.
- Put everything in a food processor and mix until dough forms.
- Wrap it in plastic and let sit in the fridge for at least 30 min.
- Meanwhile cut the apricots in half or quarters and remove the stone.
- Add 1/2 cup sugar, lemon juice, and water and cook on medium-low heat until soft.
- Preheat the oven at 180 degrees Celsius.
- Once the apricots are cooked mash them with the back of a spoon.
- Layer a 20 x 20 cm square pan with parchment paper.
- Bring the dough out of the fridge and divide it into 3 equal parts.
- Using your hands spread evenly 2 parts of the dough on the pan.
- Add the apricot layer and spread evenly.
- Crumble the remaining dough on top.
- Bake in the preheated oven at 180 degrees for 50-60 minutes or until golden brown. I usually keep it in middle of the oven for the first 30 minutes and then move it in the lowest rack for another 20-30 minutes.
- Let it cool completely before serving.
Note: 1 cup – a standard cup of 240 ml