Apricot Crumble with Dark Chocolate

Average: 5 (3 votes)
(3 votes)
Apricot Crumble with Dark Chocolate
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45 min.
ready in 2 h. 35 min.
Ready in

Healthy, because

Even smarter

This crumble utilizes fresh apricots, one of summer's best natural treats, in an original and decadent way. While it may not be the healthiest recipe, the apricots do provide a healthy dose of the mineral magnesium and beta-cryptoxanthin, whith can help inhibit inflammation in the body.

Interested in this recipe but low on time? Simply by pre-bought dough instead of making from scratch!


For the dough
21 ounces Pastry flour
1 cube Yeast (approximately 1-1/2 ounces)
7 ounces sugar
8 ½ ounces lukewarm milk
½ Vanilla bean
½ lemon (juice and peel)
2 eggs
4 ¼ ounces melted butter
For the filling
1 packet vanilla pudding mix
1 cup milk
1 cup Whipped cream
3 tablespoons sugar
28 ounces fresh Apricot
For the crumble
10 ½ ounces Pastry flour
5 ½ ounces soft butter
3 ounces sugar
3 ounces Dark couverture chocolate
For preparation
Pastry flour (for work surface)
How healthy are the main ingredients?
sugarlemoneggWhipped creamsugarApricot

Preparation steps


Preheat oven to 350°F.


For the dough: Sift flour into a bowl, make a well in the center and crumble yeast into it. Add sugar, pour warm milk into the well and mix with a fork until yeast has dissolved. Combine vanilla, lemon juice and vanilla seeds, add eggs and butter and using the dough hook of a food processor knead until dough pulls away from edge of the bowl. Cover with a cloth and let rise for about 1 hour in a warm place until volume of dough has doubled.


For the filling: Mix pudding powder until smooth with 1/4 cup milk. Bring remaining milk, cream, and sugar to a boil and stir in pudding milk mixture. Boil briefly, remove from heat, and let cool. Rinse apricots, halve, and remove pits.


For the crumble: Knead flour, butter, and sugar together. Coarsely chop the chocolate and melt over a pot of hot, not boiling, water. Allow chocolate to cool slightly, add it to crumble mixture, stir and if needed add a little more flour. Rub dough between your hands to create a crumble. Cover and place in the refrigerator. Divide dough into 2 equal parts and on a floured surface roll out into two 12 x 16 inches large rectangles. Place onto a parchment paper lined baking sheet. Spread filling on it, smooth and cover with the second sheet of dough. Place apricots cut side down on it and finish with the crumble. Bake in preheated oven for 45-50 minutes. Remove, let cool, cut into pieces, and serve.


Could I use instant yeast for this as well?
Cyndy from EAT SMARTER's picture
Yes you can substitute 1:1