Apricot Crumble Fettuccine

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Apricot Crumble Fettuccine

Indulge in a delightful fusion of Italian pasta and the sweet, sun-kissed flavors of apricots with this Apricot Crumble Fettuccine. This unique dish takes traditional fettuccine to new heights, topped with a crunchy, buttery crumble that perfectly complements the juicy, caramelized apricots. A comforting yet adventurous dish, it is perfect for impressing guests at dinner parties or enjoying a cozy night in. This recipe draws inspiration from the classic fruit crumble desserts, showcasing the versatility of pasta in savory and sweet applications, making it a true culinary adventure.

Servings: 4

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.

Dietary Information

Servings: 4 • Dish Type: Dessert • Prep Time: 15 minutes • Cook Time: 25 minutes • Calories: 320 • Fat: 12g • Carbs: 50g • Protein: 6g • Sodium: 150mg • Sugar: 25g