Abricot Du Roussillon Recipe

Wash apricots, halve and pit them. If apricots are large, quarter them. Reserve a few small halves whole for garnish if desired.

In a medium saucepan, combine apricots, sugar, water, lemon juice and vanilla (if using a split bean, scrape seeds into the pan and add the pod).

Bring to a gentle simmer over medium heat, stirring occasionally. Reduce heat to low and simmer uncovered for 10–12 minutes until apricots are soft but still hold some shape. If you prefer a smoother compote, gently mash with a potato masher or pulse briefly with an immersion blender—leave some chunks for texture.

Remove from heat. If you used a vanilla pod, discard the pod. If using apricot liqueur, stir it in now. Let compote cool to room temperature, then chill in the refrigerator while you make the other components.

Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

In a bowl, combine flour, rolled oats, ground almonds, brown sugar and a pinch of salt.

Cut cold butter into small cubes and add to the dry mixture. Using fingertips or a pastry cutter, rub the butter into the dry ingredients until pea-sized crumbs form. For a chunkier texture leave some larger pieces.

Spread the crumble evenly on the prepared baking sheet and bake 12–15 minutes, stirring once halfway through, until golden and fragrant. Remove from oven and let cool completely on the sheet (it will crisp up as it cools).

In a bowl, whisk Greek yogurt until smooth. Stir in honey, lemon zest and powdered sugar (if using). Taste and adjust sweetness to your preference. Chill briefly if preferred.

Serve in glasses or bowls

Spoon a layer of honey yogurt cream into the bottom of 4 serving glasses (about 2–3 tablespoons each).

Add 2–3 tablespoons of chilled apricot compote on top of the yogurt layer.

Sprinkle a generous tablespoon of almond crumble over the compote for crunch.

Repeat with a second thinner layer of yogurt, compote and crumble if your glasses allow, finishing with crumble on top.

Scatter toasted flaked almonds on each serving, add a small drizzle of extra honey over the top and garnish with a fresh mint leaf and one reserved apricot half if used.

Serve immediately so the crumble stays crisp, or chill for up to 1 hour for a colder contrast. Leftovers: keep components separately in the refrigerator for up to 48 hours and assemble just before serving.