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Apricot Crumble recipe title image

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
Cook Time 35 minutes
Total Time 55 minutes
Servings 8
Calories 299kcal
Author Toni Dash


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


  • 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.



*I recommend a measure-for-measure style flour. I used Bob's Red Mill 1-to-1 Baking Flour blend.


Calories: 299kcal | Carbohydrates: 44g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 152mg | Potassium: 355mg | Fiber: 4g | Sugar: 26g | Vitamin A: 2540IU | Vitamin C: 11.3mg | Calcium: 35mg | Iron: 1.5mg