Gluten-free apricot almond crumble in a cocotte

Ingredients

For 1 serving

• Apricots4
• Rice flour15 g
• Almonds8 g
• Butter6 g
• Brown sugar8 g
• Vanilla extract1 ml

Contains: lactose, nuts,

In season: June – August

Method

1. Preheat a conventional oven to 190 °C and keep the butter in the fridge until you need it.
2. Wash the apricots, split them in half, remove the stones and cut them into quarters; arrange them in a ramekin and toss with the vanilla extract.
3. Roughly chop the almonds with a knife, leaving pieces a few millimetres in size for crunch.
4. In a bowl combine the almonds, rice flour and brown sugar, add the cold butter in small cubes and rub it in with your fingertips until you have uneven crumbs.
5. Cover the apricots with the crumble and bake for 20–25 minutes, until the top is golden and the fruit bubbles at the edges.
6. Let it cool for a few minutes before serving.