Step 1

Preheat oven to 375 °F 190 °C / Gas Mark 5

Step 2

Use an 8 x 8 square cake pan or a 7 x 9" rectangle pan. Line it with parchment paper and make sure you have an excess at the edges so you can pick it out of the pan. Pro tip - I find the square pan makes 16 even squares. But, you can use any pan similar in size.

Step 3

In a food processor - add flour, sugar, salt, vanilla extract, spice mix, and cold cubed butter. Pulse a few times - until crumbly. Not too much.Pro tip - we want a crumble with some small pieces and some large pieces of butter. These will give us a good texture and mouthfeel.

Step 4

Pour the crumble into two separate bowls - one for the base and one for the top. Pro tip - I use a little extra for the base and less for the topping. This gives a bit more structure to the base so the squares will hold better

Step 5

Top crumble - Keep the bowl for the crumble topping in the fridge to stay cold.Pro tip - the butter in the crumble must be chilled well when added on the top, otherwise, it will melt instead of bake like a crumble.

Step 6

Base crumble - Add the 2 tbsp of milk to the crumble for the base and combine well. Then pour the mixture into the baking pan. Use the back of a spoon to press it down firmly. Pro tip - the milk makes sure the base is pressed firmly and does not crumble when we cut the squares so don't omit it.

Step 7

Bake the base for 10 mins until lightly golden but not cooked thru. Cool for 5 minutes. Pro tip - we want the base to be partially cooked so it is firm as a base, this way it won't soak up all the filling juices and crumble apart.

Step 8

Fresh Apricots - wash the apricots, score a cross on the bottom skin, and blanch them in hot water for three minutes. Then drop them in cold water so the skin peels off easily. Remove skin, chop them into smaller pieces. Pro tip - if using canned or frozen peaches please read the notes above for details.

Step 9

In a bowl combine together the sugar, lemon juice, vanilla extract, salt, and cornflour to the apricots. The cornflour will help thicken those juices nicely. Pro tip - Do not prepare the filling too early. The apricots will give out all the juices and the juices will make the base too wet and soggy.

Step 10

Pour the filling over the base and spread evenly.  Generously sprinkle the crumble top mixture all over the apricot filling (saved in the fridge). I use my fingers but a spoon works too. Pro tip - the top does not have to be even, in fact, the more uneven it is the better the baked crumble topping.

Step 11

Continue to bake in the oven for another 25 to 40 minutes until lightly golden. When done cool in the pan for at least 10 minutes. Pro tip - If left in the pan for too long the sides may get stuck. Just take a knife and run through the edges.

Step 12

Cut into 16 to 18 squares. I get about 16 squares from the square pan and about 18 squares from the rectangular panPro tip - the top is quite crumbly so do the best you can when cutting. A sharp long knife does a better job than a short blade.