The Perfect Apricot Crumble
There’s something magical about the combination of sweet, juicy apricots and a buttery, golden crumble topping. With just 20 minutes of prep and 45 minutes in the oven, it’s a dessert that feels indulgent yet effortless.
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.
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