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Apricot Crumble
Easy, relaxed Apricot Crumble is a perfect dessert for any meal. A great way to use sweet ripe apricots.
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
55
minutes
minutes
Servings
8
Calories
299
kcal
Author
Toni Dash
Ingredients
Fruit Layer
2
pounds
Apricots
ripe but firm, do not peel; (about 10-12 apricots)
¼
cup
Granulated sugar
1 ½
teaspoons
Corn starch
1
teaspoon
Cinnamon
Crumble Topping
3/4
cup
All-purpose flour
regular or gluten-free*
1/3
cup
Packed Brown sugar
1/2
teaspoon
Kosher Salt
1
cup
Old-Fashioned Rolled Oats
regular or gluten-free; do not use Instant Oats
½
teaspoon
Cinnamon
1/2
cup
Unsalted butter
cold, cut into slices
Instructions
Preheat oven to 350 degrees.
Slice apricots in half and remove the pits. Slice each half into quarters.
Place apricots slices in a large bowl and toss with sugar, corn starch, and cinnamon.
Pour coated apricots into a small casserole dish.
To make the crumble layer
whisk together flour, brown sugar, salt, and oats.
Cut in the butter until the mixture is coarse and crumbly.
Sprinkle topping over apricots.
Bake for 35-40 minutes or until the juices are bubbling and the topping is golden brown.
Serve warm or at room temperature with a scoop of ice cream, if desired.
Video
Notes
*I recommend a measure-for-measure style flour. I used Bob's Red Mill 1-to-1 Baking Flour blend.
Nutrition
Calories:
299
kcal
|
Carbohydrates:
44
g
|
Protein:
4
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Cholesterol:
31
mg
|
Sodium:
152
mg
|
Potassium:
355
mg
|
Fiber:
4
g
|
Sugar:
26
g
|
Vitamin A:
2540
IU
|
Vitamin C:
11.3
mg
|
Calcium:
35
mg
|
Iron:
1.5
mg