My Perfect Apricot Crumble recipe takes a sometimes forgotten fruit — the apricot — and truly lets it shine with a simple crumble!
Preheat the oven to 350°F (180°C).
In a large bowl, toss the apricots with the apple, cornstarch, granulated sugar, and lemon juice. Transfer to an 8-inch round baking dish.
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.