(make 2 single tins: 4.7 inches (12 cm.) length – 3.9 inches (10 cm). width – 1.77 inches (4.5 cm.) height)
½ cup (60 gr.) all purpose flour, sifted
1/3 (60 gr). granulated sugar
3 generous tablespoons (50 gr.) chilled unsalted butter cut into small chunks + more to grease
1.4 tablespoon (20 gr.) chopped almonds
1.4 tablespoon (20 gr.) slivered almonds
a pinch of salt
Heat the oven to 350°F (180°). Chop rouglhy 1.4 tablespoon almonds and set aside. In a bowl, mix together the flour, 2.8 tablespoons (40 gr.) of sugar, both the almonds and the salt. Add the chilled diced butter and work until you end up with a crumbly mixture. Grease the tins and set aside. Wash the apricots, cut them in half, remove the kernels place them on the bottom of the tins, and sprinkle with remaining sugar. Pour the crumble on the apricots and bake about 30 minutes, until golden brown. Serve warm.