Peach and Apricot Crumble

Recipe by Nadine Levy Redzepi
wild rose vinegar
Peach and Apricot Crumble
Serves 2
Wild Rose Vinegar
Wild Rose Vinegar
Ingredients

4 Ripe peaches
6 Ripe apricots
3 Tablespoons Wild Rose Vinegar
200g Flour
100g Sugar
70g Cold butter

Method
  • Preheat oven to 170°C.
  • Cut the peaches and apricots into bite size pieces, place in an oven tray, drizzle with rose vinegar and a light sprinkling of salt.
  • Separately, mix the flour and sugar in a bowl. Cut the cold butter into a small dice and add it to the bowl. Use your hands to squeeze the three ingredients together. You don’t want a uniform dough but more of a loose crumbly dough.
  • Loosely, but evenly, sprinkle the crumble dough to cover all the fruit in your oven tray. Season the top of the crumble with a light sprinkle of salt and place in the oven for 20-25 minutes.
  • Serve with crème fraiche, Chantilly cream, or vanilla ice cream.

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