It has almonds and pignoli making it very different from a simple crumble.
You can decide how much crumble you want to make. I used half of the ingredients of the recipe for a small gratin since we were only four people. If you decided to make the mixture like the recipe but using less fruits you can save the rest of the mixture in a plastic bag and keep it in the refrigerator for a couple of days to make another gratin with another fruit.
I came up with this recipe a long time ago from a wonderful book that made me understand that recipes weren’t just a simple paper with measurements and notes, it’s about the stories behind the dish, traditions, family, friends and the mood around the table setting. The pictures are beautiful like a journey transporting to an authentic atmosphere of Provence. The book is called “Recipes from a Provençal Kitchen” by Michel Biehn.
The original recipe is:
Apricot Gratin
Ingredients:
1 cup all purpose flour
1 cup finely ground almonds
1/2 cup of sugar
A pinch of salt
6 ounces of butter
3/4 cup pignoli
3/4 cup blanched almonds
Apricots about 9
Preparation:
In a bowl by hand mix the flour, the ground almonds, sugar, salt and butter until you have a mixture of fine irregular crumbs. Stir together the pignoli and blanched almonds toss to combine. Arrange the apricots halved and pitted side up on a baking dish, cover with the mixture and bake for about an hour until the topping is browned.
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Thank you Kelly for your lovely comment.
Ok so I must tell you, I’m in love with your blog!! It’s so stylish and chic with such delicious recipes! Consider me your newest follower! :)
i love how you actually take pictures of the cooking process.
i am sending this post to my mom.
renee
Ann, thank you for commenting, yes I was lucky that day my daughter took the pictures of me cooking but not always is like that, most of the time we have to do magic. xoxo
These little appetizer bites look delicious!
Oh does that ever look DELICIOUS!!
Nice blog! i really appreciate your thinking about desserts and your steps. Thanks for sharing.
Looks delicious! I love that you have someone taking pics of you making it!
I love it! Your peaches are so big and they look wonderful.
¡Me encantan los melocotones asados!, I´m waiting for the season ones to arrive, I make tarte tatin with peaches and apricos and I love the extra pleasure of the cream.
I´m taking good note of this.
Un beso
Marialuisa