Crispy Apricot Crumble | Baked in the Oven

Preheat the oven to 180 °C top/bottom heat. Lightly grease an ovenproof baking dish with a little butter.

Wash the fresh apricots thoroughly, halve, pit, and cut into wedges. Gently toss with the cane sugar and lemon juice in a bowl, then spread evenly over the bottom of the baking dish.

For the crispy crumble, mix the smooth wheat flour, rolled oats, flaked almonds, vanilla sugar, and ground cinnamon in a mixing bowl. Cut the cold unsalted butter into small cubes, add it to the mixture, and quickly rub together with your fingertips to form fine, crumbly pieces.