Apricot Crumble Fettuccine

Ingredients

Fettuccine pasta

8 ounces

Apricots

4 cups, sliced and pitted

Brown sugar

1/2 cup

All-purpose flour

1/2 cup

Cold unsalted butter

1/4 cup, cubed

Cinnamon

1 teaspoon

Vanilla extract

1 teaspoon

Whipped cream

for serving

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
3. In a large mixing bowl, combine the sliced apricots, brown sugar, all-purpose flour, cinnamon, and vanilla extract. Gently toss until the apricots are well-coated.
4. In another bowl, combine the flour, brown sugar, and cinnamon for the crumble topping. Add the cold, cubed butter and use your fingers or a pastry cutter to mix until the mixture is crumbly.
5. In a baking dish, spread the cooked fettuccine evenly and layer the apricot mixture on top. Evenly distribute the crumble topping over the apricots.
6. Bake in the preheated oven for 20-25 minutes, or until the crumble topping is golden brown and the apricots are soft and bubbling.
7. Remove from the oven and let cool for a few minutes before serving.
8. Serve warm, topped with a generous dollop of whipped cream.