Apricot gata-inspired crumble pots

Warm apricots sit beneath a buttery oat-and-flour crumb. Four individual pots make this a different format from rolled gata.

This recipe has not been kitchen-tested.

This is an original ArmenianFood.Delivery brand concept. It has no ancient provenance. It has not been kitchen-tested, and exclusivity is not guaranteed.

Prep: 20 min · Cook: 38 min · Serves: 4

Ingredients

• 240 g — dried apricots, chopped
• 250 ml — water
• 100 g — wheat flour
• 60 g — rolled oats
• 80 g — butter
• 60 g — sugar
• 2 g — ground cinnamon

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Simmer chopped apricots with water 10 minutes, then divide between 4 ovenproof ramekins. Rub flour, oats, butter, sugar and cinnamon into loose crumbs and scatter over the fruit.
3. Bake at 180°C for 22–28 minutes until the topping is cooked and golden. Cool 15 minutes before serving: fruit filling stays very hot.
4. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Wheat and gluten
• Milk
• Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.

Cook’s notes

• Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.