Apricot and rosemary crumble

Dessert

25 mins

40 mins

4 people

Ingredients

Take the ALSACE LAIT unsalted butter out of the fridge. Preheat the oven to 210°C.
Prepare the apricots. Wash them, remove the stones and cut each apricot half in two.
Place in a gratin dish and mix with the honey. Add the rosemary sprig and cook for 10 minutes.
To make the crumble topping, mix the flour, brown sugar and salt in a mixing bowl.
Add the ALSACE LAIT unsalted butter, previously cut into small cubes. Mix by hand to form a crumbly dough.
Remove the apricots from the oven. Remove the rosemary sprig and cover the fruit with the crumble topping.
Turn the oven down to 180°C and bake the dish a second time for 30 minutes.
Serve warm or cold.

Photo credit: Marie Soehnlen

Bon appétit