A fruit crumble is really just a pie without the crust, and when summer fruits like apricots or nectarines are ripe, there is no excuse not to enjoy it.
800 gr. apricots or nectarines, unpeeled, cut into 6 wedges each
1/2 cup granulated sugar
1/2 cup brown sugar
1 tbsp. plus 2 tsp. cornstarch
1/4 tsp. salt
3/4 cup plus 3 tbsp. flour
1/8 tsp. salt
1 cup plus 2 tbsp. dry shredded coconut
1/2 cup cold unsalted butter, cut into cubes
1/4 cup plus 3 tbsp. brown sugar
Preheat the oven to 180 o C.
To make the filling, stir together apricots, sugars, cornstarch, and salt. Pour into a 23 cm pie plate.
For the topping, pulse coconut in a food processor until finely ground. Add flour and salt and pulse until combined.
Add butter and brown sugar, and pulse until clumps form. Pour topping on top of apricots and spread to cover.
Bake crumble, with foil underneath to catch juices, until vigorously bubbling in center, about 1 1/2 hours.
Loosely tent topping with foil after 30 minutes to prevent burning.
Transfer crumble to a wire rack, and let cool for at least 2 hours before serving.