Instructions: Preheat oven to 425 F. Roll the dough into a 14-inch circle and drape it over the back of a sheet pan. Leaving a border of 2 inches or so, cover the center of the dough with the crumbs. Arrange the apricots over the crumbs, cut side down, making a single layer or overlapping them if theyre very large or if you have extra fruit. Fold the edges of the dough over the fruit, overlapping it to make wide pleats. Brush the dough with butter and drizzle any remaining butter over the fruit. Sprinkle both the crust and apricots generously with sugar. Bake for 15 minutes, then reduce the heat to 375 and continue baking until the fruit is tender and the crust is browned. 20-25 minutes more. Remove and let cool to lukewarm before serving. Slice into wedges and serve with creme fraiche, a scoop of honey ice cream, or vanilla ice cream.

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