There’s something magical about the combination of sweet, juicy apricots and a buttery, golden crumble topping. This Perfect Apricot Crumble delivers a symphony of textures—soft, tender fruit beneath a crisp, crumbly crust—that’s impossible to resist. With just 20 minutes of prep and 45 minutes in the oven, it’s a dessert that feels indulgent yet effortless. The warm, caramelized apricots pair beautifully with the hint of cinnamon, creating a comforting aroma that fills your kitchen. Whether served with a scoop of vanilla ice cream or enjoyed on its own, this dessert is a celebration of simplicity and flavor. Perfect for any occasion, it’s sure to become a cherished favorite in your recipe collection.
Ingredients for The Perfect Apricot Crumble
- Apricot Filling:
- 6 cups apricots (30 oz/850 g), cut into eighths (about 12 apricots)
- 1 medium Granny Smith apple, peeled and grated
- 3 tablespoons cornstarch
- 3 tablespoons granulated sugar (adjust to taste)
- 2 tablespoons lemon juice
- Crumble Topping:
- ¾ cup (3¾ oz/105 g) all-purpose flour
- ¾ cup (4½ oz/128 g) dark brown sugar
- ½ cup (2 oz/57 g) almond flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (4 oz/115 g) butter, at room temperature
- For Serving:
- Vanilla ice cream (optional, but highly recommended)
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (180°C).
- Prepare the apricot filling: In a large bowl, toss the apricots with the grated apple, cornstarch, granulated sugar, and lemon juice until well combined. Transfer the mixture to an 8-inch round baking dish.
- Make the crumble topping: In the same large bowl, combine the all-purpose flour, dark brown sugar, almond flour, cinnamon, and salt. Add the butter and mix until the mixture becomes crumbly.
- Assemble the crumble: Sprinkle the crumble topping evenly over the apricot filling. Place the baking dish on a baking sheet to catch any drippings during baking.
- Bake: Bake for about 45 minutes, or until the topping is golden brown and the apricot juices are bubbling thickly.
- Cool and serve: Let the crumble cool for 20 minutes. Serve warm with scoops of vanilla ice cream for the perfect finish.
- Storage: This crumble is best enjoyed the day it’s made, but leftovers can be stored loosely covered at room temperature for up to one night.
Serve It Up: Perfect Pairings for Your Apricot Crumble
While vanilla ice cream is a classic choice, consider pairing your apricot crumble with a dollop of whipped cream or a drizzle of warm caramel sauce for extra indulgence. For a lighter option, try Greek yogurt or a sprinkle of toasted almonds for added crunch.
Storage Secrets: Keeping Your Crumble Fresh
This crumble is best enjoyed the day it’s made, but if you have leftovers, store them loosely covered at room temperature for up to one night. For longer storage, refrigerate in an airtight container for up to 3 days. Reheat in the oven at 300°F (150°C) for 10-15 minutes to restore that fresh-baked texture.
Mix It Up: Creative Recipe Variations
Swap apricots for peaches or plums for a seasonal twist. If you’re feeling adventurous, add a handful of fresh raspberries or blueberries to the filling for a burst of color and flavor. For a nut-free version, replace almond flour with an equal amount of rolled oats in the topping.
Time-Saving Tips: Streamline Your Baking Process
Prep your apricots and apple the night before and store them in the fridge to save time. Use a food processor to quickly blend the crumble topping ingredients for a fuss-free mix. If you’re short on time, bake the crumble in individual ramekins for faster cooking—just reduce the baking time to 25-30 minutes.
Equipment Essentials: Tools for the Perfect Crumble
An 8-inch round baking dish is ideal for this recipe, but a square dish works just as well. Use a pastry cutter or your fingertips to mix the butter into the crumble topping for even texture. Don’t forget a baking sheet underneath to catch any bubbling juices and keep your oven clean!
The Perfect Apricot Crumble
Ingredients
Apricot Filling
- 6 cups apricots (30 oz/850 g) cut into eighths – about 12
- 1 medium Granny smith apple peeled and grated
- 3 tablespoons cornstarch
- 3 tablespoons granulated sugar or to taste
- 2 tablespoons lemon juice
Crumble Topping
- ¾ cup all-purpose flour (3¾ oz/105 g)
- ¾ cup dark brown sugar (4½ oz/128 g)
- ½ cup almond flour (2 oz/57 g)
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup butter (4 oz/115 g) at room temperature
- Vanilla ice cream for serving
Instructions
- Preheat the oven to 350°F (180°C).
- To Make the Apricot Filling In a large bowl, toss the apricots with the apple, cornstarch, granulated sugar, and lemon juice. Transfer to an 8-inch round baking dish.
- To Make the Crumble Topping In the same large bowl, toss the flour, brown sugar, almond flour, cinnamon, and salt together. Mix in the butter until crumbly.
- Sprinkle the topping over the apricots, then place the crumble on a baking sheet to collect any drippings. Bake for about 45 minutes, until the topping is golden brown and the juices are bubbling thickly.
- Let cool for 20 minutes. Serve warm with scoops of vanilla ice cream.
- This is best the day it is made but you can store leftovers, loosely covered, at room temperature up to overnight.
