Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup sliced almonds
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 6-8 fresh apricots, pitted and sliced
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/4 cup granulated sugar
Special Equipment Needed:
- 9-inch pie dish
- Mixing bowls
- Whisk
- Pastry cutter or fork
- Measuring cups and spoons
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish with butter or cooking spray.
2. In a mixing bowl, combine the flour, rolled oats, brown sugar, sliced almonds, salt, and cinnamon. Add the chilled and cubed butter and use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
3. Reserve 1/2 cup of the crumb mixture and set aside. Press the remaining mixture evenly onto the bottom and sides of the prepared pie dish.
4. In another mixing bowl, toss the sliced apricots with cornstarch, lemon juice, and granulated sugar until well combined.
5. Arrange the apricot mixture evenly over the crust. Sprinkle the reserved crumb mixture over the top of the apricots.
6. Cover the pie dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
7. Let the smulpaj cool for at least 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 10g
Cholesterol: 40mg
Sodium: 105mg
Total carbohydrate: 40g
Dietary fiber: 3g
Total sugars: 23g
Protein: 5g
Substitutions for ingredients:
- You can use any other stone fruit instead of apricots, such as peaches, nectarines, or plums.
- You can use any other type of nut instead of almonds, such as pecans, walnuts, or hazelnuts.
- You can use coconut oil instead of butter for a vegan version of this recipe.
Variations:
- Add a teaspoon of vanilla extract to the crust mixture for extra flavor.
- Sprinkle some turbinado sugar over the top of the smulpaj before baking for a crunchy topping.
- Serve the smulpaj with a dollop of whipped cream or vanilla ice cream.
Tips and Tricks:
- Make sure the butter is chilled and cubed before adding it to the dry ingredients to ensure a flaky crust.
- If the crust starts to brown too quickly, cover it with foil again and continue baking.
- You can make the crust mixture ahead of time and store it in the fridge until ready to use.
Storage Instructions:
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
- Reheat the smulpaj in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
Presentation Ideas:
- Serve the smulpaj on a decorative plate or cake stand.
- Dust some powdered sugar over the top of the smulpaj before serving.
Garnishes:
- Top the smulpaj with some fresh whipped cream or vanilla ice cream.
- Sprinkle some sliced almonds or chopped fresh herbs over the top of the smulpaj.
Pairings:
- Serve the smulpaj with a cup of coffee or tea for a cozy afternoon treat.
Suggested Side Dishes:
- Serve the smulpaj with a side of fresh fruit or a green salad for a balanced meal.
Troubleshooting Advice:
- If the crust is too crumbly, add a tablespoon of cold water at a time until the mixture comes together.
- If the filling is too runny, add a little more cornstarch to thicken it up.
Food Safety Advice:
- Make sure to wash the apricots thoroughly before slicing them.
- Store any leftovers in the fridge to prevent spoilage.
Food History:
- Smulpaj is a Swedish dessert that translates to "crumble pie" in English. It is typically made with a buttery crumb crust and a fruit filling.
Flavor Profiles:
- This smulpaj has a sweet and tangy flavor from the apricots, with a nutty and crunchy texture from the almond crumb topping.
Serving Suggestions:
- Serve the smulpaj warm or at room temperature for best results.
- You can also serve it cold as a refreshing summer dessert.
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Region: Swedish