Apricot crumble with cantuccini

Drain apricots into sieve and drain. Thinly thin the pie form with 1/2 tablespoon of butter. Cut apricots into slices and put in shape. Sprinkle with lemon juice. Cantuccini finely crumble (possibly in a food processor). Mix together cantuccini plums and flour. Cut the rest of butter with two knives by flour mixture. With fingertips of one hand butter airy knead through flour. Add sugar and vanilla sugar and knead them into crumbly dough. Spread 2 teaspoons of cold water over them and stir dough with a fork. (Store in a refrigerator covered before use.).

Preheat the oven to 200 ° C or gas mark 4. Dough the dough crumbs evenly over apricots. Apricot crumble until golden brown in approx. 25 minutes. Serve warm with slightly whipped unsweetened whipped cream or a scoop of sour cream.