Apricot Crumble Soup

Ingredients

• Apricots (4 cups, pitted and chopped)
• Water (2 cups)
• Granulated sugar (1/2 cup)
• Lemon juice (2 tablespoons)
• Cinnamon (1 teaspoon)
• Vanilla extract (1 teaspoon)
• Salt (1/4 teaspoon)
• Unsalted butter (1/4 cup, softened)
• All-purpose flour (1/2 cup)
• Brown sugar (1/4 cup)
• Ground almonds (1/2 cup)

Instructions

1. In a large pot, combine the chopped apricots, water, granulated sugar, lemon juice, cinnamon, and vanilla extract.
2. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 15 minutes, or until the apricots are tender and soft.
3. While the apricots are cooking, prepare the crumble topping. In a separate bowl, combine the softened butter, all-purpose flour, brown sugar, ground almonds, and salt.
4. Using your fingers or a pastry cutter, mix the ingredients together until you achieve a crumbly texture, ensuring there are no large clumps.
5. Preheat your oven to 350°F (175°C).
6. Once the apricot mixture is ready, transfer it to an oven-safe dish, spreading it evenly.
7. Sprinkle the crumble mixture generously over the top of the apricots, ensuring an even coverage.
8. Bake in the preheated oven for 15-20 minutes, or until the crumble is golden brown and crispy.
9. Serve the apricot crumble soup warm, either on its own or with a delightful scoop of vanilla ice cream for an added touch of indulgence.