Apricot crumb cake

As promised, I'm coming back to share my mother's recipe for this fabulous, home-style comfort food :o). It is called 'kruimelvlaai' in Dutch, ('kruimel' = crumbs, 'vlaai'= a typical pastry made in the southern part of the country, where it is eaten on every possible occasion that calls for the smallest celebration ;o))

I usually double this recipe and fill a rimmed baking sheet with it, but the recipe as is, can be used to make a 10 inch round (I use a fluted pan with removable bottom) or a 9 by 13 inch rectangular pan. The pan needs to be buttered.

Kruimelvlaai

For the dough:
• 250 grams (8.75 oz) self rising flour
• 100 grams (1/2 cup) of sugar
• 100 grams (7 TBS) of unsalted butter, softened
• 1 large egg
• salt to taste

For the crumbs:
• 125 grams (a little less than 4.5 oz) self rising flour
• 100 grams (7 TBS) unsalted cold butter, cubed
• 100 grams (1/2 cup)of sugar (I sometimes use vanilla infused sugar)
• salt to taste
• optional: cinnamon or speculaas spices to taste

Filling(adjust to your liking):
• pureed apricots (I usually use 2 large cans of apricots, drained, per recipe
We have also succesfully made it with cherries, plums, peaches and vanilla
custard, but we like the tang the apricots give best. Of course, fresh apricots
are to be preferred, but you can only buy them for about 4 weeks in the summer.


Method:

Mix ingredients for the dough with a cool hand until a smooth dough forms (this also works in a stand mixer with the paddle attachment, mix on low speed and no longer than necessary).Wrap in foil and let firm up in the fridge for at least two hours (or up to three days).
Mix ingredients for the crumb topping, using your fingertips to rub the butter into the dry ingredients, forming crumbs (this can be made up to three days ahead and stored in the fridge).
Puree the apricots or prepare other fruit you're using.
Butter the pan.

Preheat oven, I mostly use my convection setting on 350 (180°C), but if you're using upper/lower heat, set the oven to 390 (200°).

On a floured surface, roll our the dough and fit it in the bottom of the pan. Don't worry about tearing, just patch it up and pat into the pan to form an even layer.
Spread the filling over the dough, leave a rim of dough on the sides to prevent the filling from sticking. Sprinkle crumbs evenly over filling, covering it completely.
Bake until golden brown, 30-40 minutes. (If double the recipe, it might take 40-50 minutes).
Let cool completely in the pan. Cut into squares or as desired, directly from the pan (remove rim if using a pan with removable bottom).
This is best eaten the next day. It keep for at least three days, and freezes beautifully.

Enjoy!

Now I don't have a picture to show you exactly how wonderful this looks, but it is a true favorite of all of us. I made a double recipe to have something on hand during the move, and it was very much appreciated. It's not fussy because it keeps well and doesn't have to be stored in the fridge.

We're slowly trying to adjust to living in a very different place that doesn't feel like home yet. It does have everything we need though, and will certainly do for the next 8-10 months when the house is being built. I cannot wait for the new kitchen!
Meanwhile, the rental place does have an oven that has barely been used (judging from the way it looks on the inside). I've been testing the waters with 'safe' things, like baking quiche and pizza, and so far, apart from everything taking a lot more time than the oven in the old house, it works. I hate guessing for the right temperature (it has a know that you turn to faded numbers indicating temperature), but I'm sure I can learn to deal with it :o). I'm browsing my new books, trying to find something not too complicated for the weekend!