Apricot season is quite short here in NY, so when you see them in the market or at the grocer, it’s best to grab them while you can. While I am a little late in my purchase, these apricots were still okay though not sweet and somewhat bitter.
This crumble is incredibly easy to make and the result is impressive. I am always a bit skeptical using a spring form pan (have not had much luck with them- they always leak!) but it worked out perfectly with this crust. I should have added a touch more sugar to my fruit, (tasting is important!) as it was a bit tarter than I normally would have liked. I know that in French baking, it is more important to taste the fruit than something sugary sweet, but here, a tad more sugar would have helped the fruit loose a bit of it’s bitterness. But once paired with the ice cream, it was perfect! Not another thing was needed.