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4.43 from 7 votes
Two bowls of apricot crumble
Print Recipe
Perfect Apricot Crumble Recipe
Prep Time
20 mins
Cook Time
45 mins
 

My Perfect Apricot Crumble recipe takes a sometimes forgotten fruit — the apricot — and truly lets it shine with a simple crumble!

Course: Dessert
Cuisine: American
Servings: 8 people
Author: Gemma Stafford
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

  1. Preheat the oven to 350°F (180°C).

To Make the Apricot Filling

  1. 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

  1. In the same large bowl, toss the flour, brown sugar, almond flour, cinnamon, and salt together. Mix in the butter until crumbly.

  2. 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.

  3. Let cool for 20 minutes. Serve warm with scoops of vanilla ice cream.

  4. This is best the day it is made but you can store leftovers, loosely covered, at room temperature up to overnight.