Plum oil and desserts : Apricot / Pistachio crumble

I am a crumble addict whether sweet or salty. However, I am not a fan of the traditional cooking method that advocates baking both layers at the same time . Too inconvenient. Among others, the method does not differentiate the top and the inside as far as cooking time is concerned, fruits are often overcooked and more often than not the crust is dampened with water evaporating from fruits and so on

Elaborating crumbles layers by layers which each one respecting its own ingredients quality needs is now my motto. I can then concentrate on the creative side and achieve results not possible with the traditional method : alternating hot and cold layers , using different components, textures and flavours for each layer... Let's go for a cold-cold crumble today.

Apricot fruits should be cooked according to the "Christiane FEBER" method for jam making.

∗ Pit the apricots
∗ Add sugar
∗ Cold maceration all the night
∗ In the morning, heat the apricots until they boil
∗ Separate fruits from sauce
∗ Boil the sauce until sirupy
∗ Put back the fruits in the sirup
∗ Heat again until the syrup boils
∗ Let to cold

For those of you who would prefer a tasty product, drop one or two apricot kernels inside the jam.

Better (and faster) : You can also add ¼ tablespoon of plum kernel oil.

Divide apricot jam into different cups. Wrap each one with a plastic sheet and put in the fridge.

For the crumble, first toast fresh pistachios in the oven until fragrant (7 minutes / 200°C). Rub them between your palm to remove their skin. Chop roughly.
Mix Flour / Butter / Brown sugar in equal parts until sandy. Spread this sandy mixture on a baking tray. Bake for 10 minutes (200°C). Don't panic if the crumble comes out very soft : It will harden when it cools down.

Sprinkle the crumble on the fruits only at the last moment, when it's time to eat. Bon appetit !