Just minutes after announcing our new “Be Our Guest” category, Deeba over at Passionate About Baking submitted this drool-worthy dessert!  Never one to pass up a chance to showcase something so lovely, we jumped at the chance to show off her sweet masterpiece.  In fact, I even made sure that I purchased the ingredients today so I can try some for myself!  Here’s hoping you enjoy drooling over this as much as we did!

This is just a great summer recipe for a fruit crumble that I adapted from Judy’s @ No Fear Entertaining.  She used peaches in a Georgia Peach Pie…& I did a twist on it to do Apricot & Cherry Mini Crumbles. This is a very versatile recipe, & easily adaptable for a pie, or for crumbles with other fruit.  Just made my second round using peaches,cherries,apricots & mangoes.  Finger-licking good stuff, vegetarian & easy to make! – Deeba, Passionate About Baking

Apricot & Cherry Mini Crumbles

3 tbsp flour
1/2 cup vanilla sugar (I make mine in a jar, & love using it)
500 grams apricots, halved & pitted (about 3 cups)
250 grams cherries, pitted (about a cup and a half)
Juice of 1/2 lime

Topping:
1/2 cup vanilla sugar (I ran out of brown sugar)
1/3 cup flour
1/3 cup rolled oats
4 tbsp butter, chilled

Preheat oven to 190C (375F).
In a large bowl, combine flour & sugar; stir in the apricots, cherries & lime juice
& toss to coat well. You can taste the sugar here just in case the fruit are a bit
tart.
Spoon portions into ramekins (or into a large pie dish if making one big portion).

For the topping:
In a small bowl, combine vanilla sugar , flour and rolled oats. Cut
in the butter until crumbly. Sprinkle a couple of tbsp ot topping over each ramekin,
pressing down gently to seal the top.
Bake for 25-30 minutes till the top is light brown & fruit juices are bubbling. (or
about 40 minutes if you are using a single/big pie dish). Makes 8 small ramekins or
a 9" crumble.
Serve warm or cold. A dollop of unsweetened whipped cream, or a scoop of vanilla
ice-cream make this crumble unforgettable!

Our new category is one that we really hope you’ll participate in.  You don’t have to have the clear master photographic skills that Deeba does, just do your best and let us do the rest.  No food blog needed, either, just a great dish and a picture!  We’ve even made it easy by creating an easy form just for you!  Still have questions?  Email the Head Noodle at kristy@thewickednoodle.com.  We love hearing from you!