Teresa's Recipes
Apricot Crumble Soup
Indulge in the warm embrace of this delightful Apricot Crumble Soup, a unique dessert that marries the sweet and tangy essence of ripe apricots with a luscious crumble topping. This comforting soup is reminiscent of cozy afternoons spent in the kitchen, where the aromas of cinnamon and vanilla transport you to a simpler time. Perfect as a cozy dessert or a sweet treat on a chilly day, this dish is sure to impress your guests and warm your heart.
Ingredients
- 4 cups, pitted and chopped Apricots
- 2 cups Water
- 1/2 cup Granulated sugar
- 2 tablespoons Lemon juice
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
- 1/4 cup, softened Unsalted butter
- 1/2 cup All-purpose flour
- 1/4 cup Brown sugar
- 1/2 cup Ground almonds
Dietary Notes
- Servings: 6
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Calories: 220
- Fat: 10g
- Carbs: 32g
- Protein: 3g
- Sodium: 150mg
- Sugar: 15g
Instructions
- In a large pot, combine the chopped apricots, water, granulated sugar, lemon juice, cinnamon, and vanilla extract.
- 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.
- 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.
- Using your fingers or a pastry cutter, mix the ingredients together until you achieve a crumbly texture, ensuring there are no large clumps.
- Preheat your oven to 350°F (175°C).
- Once the apricot mixture is ready, transfer it to an oven-safe dish, spreading it evenly.
- Sprinkle the crumble mixture generously over the top of the apricots, ensuring an even coverage.
- Bake in the preheated oven for 15-20 minutes, or until the crumble is golden brown and crispy.
- 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.