[Apricot and Melon Crumble with Pine Nuts]
My partner Maxence and I were recently invited to our friends Peggy and Julien’s apartment for dinner. They used to live just three blocks away, but after moving they’re now about six blocks further, which somehow makes visiting them feel like a proper neighborhood outing. Although Peggy is an excellent cook, she wasn’t the one preparing that evening’s meal: Manu, another food enthusiast and a devoted reader of this blog who will soon be moving to Sarajevo, treated us to a Yugoslavian dinner.
Yugoslavian cuisine blends Middle Eastern and Mediterranean influences. That night we enjoyed a spread of red pepper dip, flavorful olives, a tomato-and-cheese salad (similar to Greek salads but with local Yugoslavian cheese), small cevapcici sausages and a remarkable burek—a spinach-and-cheese pie made from layers of crisp, golden filo.
I volunteered to bring dessert, not a Balkan specialty but something fruity to suit the warm weather. With apricots and melons soon to disappear from the markets, I combined them in this crumble as a little farewell to both the season and to Manu.
This crumble looks inviting with its glowing orange fruit and golden topping. Cooked melon gives an unexpectedly pleasant, mellow depth that balances the sweet-tart apricots. Pine nuts, less common in desserts, contribute a rich, buttery note, while rolled oats and a mix of flours add texture and a wholesome flavor. The result is a subtly flavored dessert that also works well for brunch.
Before Manu leaves he’s promised to show me where to find Yugoslavian groceries in Paris and to share a few recipes. I hope he does.
Crumble Abricot et Melon aux Pignons de Pin
Ingredients:
- One medium melon (cantaloupe or a French-style melon)
- 800 grams (about 1 3/4 pounds) ripe apricots
- 100 grams (1/2 cup) rolled oats
- 100 grams (1/2 cup) brown sugar
- 100 grams (about 7 tablespoons) cold unsalted butter, diced finely (for a vegan version, substitute 80 grams or 1/3 cup vegetable oil)
- 100 grams (approximately 3/4 cup) flour (a mix of half whole-wheat and half all-purpose works nicely)
- 50 grams (about 1 3/4 ounces) pine nuts
- 1/2 teaspoon fine sea salt
Serves 8.
Method:
Preheat the oven to 180°C (360°F). Lightly grease a baking dish with a little butter unless you are using a nonstick dish. If you have time, toast the pine nuts in a dry skillet over medium heat until fragrant and golden—this step enhances their flavor, though they will also toast in the oven.
Rinse the apricots and pat them dry. Quarter each apricot and remove the pits. Cut the melon in half, scoop out and discard the seeds and any stringy center, then remove the flesh and cut it into chunks. Combine the apricot and melon pieces in the prepared baking dish.
In a medium bowl, mix the rolled oats, brown sugar, diced cold butter (or oil for vegan), flour, pine nuts and salt. Rub the mixture together with your fingertips until it forms a crumbly topping with no large lumps of butter remaining.
Spread the crumble topping evenly over the fruit. Bake for about 40 minutes, until the fruit is bubbling and the topping is a golden brown. Allow the crumble to rest for 30 to 60 minutes before serving so the juices settle slightly.
Serve warm or at room temperature. It’s excellent on its own or accompanied by crème anglaise, crème fraîche or a scoop of ice cream.