This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
WHAT YOU GET: Sweet-tart, jammy apricots topped with a simple crumble — perfect for serving warm with a big scoop of vanilla ice cream!
People tend to overlook apricots when it comes to summertime fruits. While many folks head straight for sweet, ripe peaches, I adore the slightly complex flavor of apricots! When ripe, they taste sweet like a peach but have a slight POW of tangy, sour flavor.
I love baking with fresh, in-season fruit, so a lot of my recipes in the summer highlight those natural flavors. This apricot crumble showcases the delicious stonefruit — when it bakes, the apricots become a little sweeter and take on a wonderful jammy texture.
The only ingredients I add to the apricot filling of this crumble are one peeled and grated Granny Smith apple and some cornstarch to help keep the baked apricots together, so they hold up under the topping, a bit of sugar, and a little lemon juice to keep the dish bright.
Serve this bubbling fruit dish with some homemade Vanilla Ice Cream, and you have the perfect summer dessert.
How To Pick Apricots In The Store
Thankfully, baking fruit is very forgiving, so you will still have a delicious dish even if you don’t find the perfect apricots at your grocery store.
But to find the perfect fruit for your perfect dish, here’s how you find good apricots. The best apricots are the ones that are picked ripe from the tree, but if you don’t have an apricot tree at your disposal, try finding local apricots from local farms at a farmers’ market.
At the farmers’ market or the grocery store, look for apricots that have deep orange or yellow-ish on the outside. If it’s green, leave it where it is, and stay away from any fruit that looks bruised. When you press the apricot, it should yield just slightly. It should be firm but not hard. I also always opt for smaller-sized apricots; they tend to be sweeter.
What’s The Difference Between A Crisp And A Crumble?
I love both crisps and crumbles, and yes, there is a difference between the two. Crumbles do not have oats in the topping, while crisps do. A crumble is a streusel crumb topping, which you’ve probably had on top of treats like coffee cake. It adds a lovely flavor to the dish and helps balance the texture of the jammy apricots.
Tools You Need To Make Apricot Crumble
- Measuring cups and spoons
- Mixing bowls
- 8-inch round baking dish
Gemma’s Pro Chef Tips For Making Apricot Crumble
- Apricots have a short season, so make this recipe soon!
- When buying apricots, choose firmer ones. When they are a little soft, they tend to taste mealy.
- The apricot measurement for this recipe (weight and volume) should be taken after the apricots are pitted and chopped.
- Apricots release a lot of juice when baked, but the extra cornstarch and grated apple help thicken the liquid.
- If the crumble topping starts to over-brown before the apricots are done, place some foil over the top and continue baking until the fruit is done.
- Try serving this with my Homemade Vanilla Ice Cream!
Make More Crumbles & Crisps
- My Mum’s Authentic Irish Apple Crumble
- Unforgettable Blackberry Crisp
- Peach and Blueberry Crisp
- Sublime Strawberry Rhubarb Crisp
- Last Days Of Summer Berry Crisp
- Unbelievable Pear & Dark Chocolate Crisp
Try These Recipes!
Perfect Apricot Crumble Recipe
Ingredients
Apriot Filling
- 6 cups apricots (30 oz/850 g) apricots (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 (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
- 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.
Hi Gemma. The recipe sounds delicious. Unfortunately, fresh apricots and other types of stone fruits are expensive where I come from. Can I use canned apricots instead and can I reduce the sugar for the filling portion? Thanks.
Hi Gemma,
wishing your husband a happy Father’s Day. My question is can I use frozen fruit? Fruit here are expensive and frozen is more economical. Have a great day and thanks for all the great recipes you give us.