A crispy apricot crumble made with canned apricots and an oaty, buttery, crumble topping. The ultimate comfort dessert in winter, serve your crumble warm from the oven with a generous scoop of vanilla ice cream.
This nostalgic recipe for Apricot Crumble is a twist on my Classic Apple Crumble.
Super easy to prepare, I've used canned apricots in this version. This not only makes the recipe really affordable, but means it can be made at any time of the year!
If you love apricots, like me, you can also check out my delicious and easy Apricot Skillet Cake.
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Ingredient notes:
- Oats: The best type of oats for a crumble topping are rolled oats. Steel cut oats are too hard and will take longer to cook and quick oats won't get crispy and crunchy enough.
- Apricots: I've simply used a large can of apricot halves for this recipe. If you have fresh apricots to hand you could use those instead - check out the FAQs below for more details. Alternately use your favourite canned or stewed fruit.
- Flour: This recipe calls for self raising flour. If you don't have any you can replace it with 1½ cups of plain flour + 1½ teaspoons of baking powder.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat oven to 180°C fan bake.
Drain the apricots, reserving ½ a cup of the liquid. Place the apricots in the bottom of an ovenproof baking dish. Add the cinnamon and brown sugar to the reserved apricot juice. Mix to combine then pour over the apricots.
In a large bowl, add all of the topping ingredients. Mix to combine until a crumble forms.
Sprinkle the crumble over the apricots, breaking some pieces up and leaving other bits chunky.
Bake for 45 minutes in the oven until golden brown. Serve with custard, ice cream or cream.
For something a little different, why not try out our Feijoa and Pear Crumble?
Recipe FAQs:
This depends on the type of fruit you're using and how much liquid it already has in it. If it's juicy enough, it will make its own juice while it bakes. If you think it will dry out, you can always stew the fruit in a pot with some water and sugar before adding to the dish.
Fresh or canned fruit can be used in this recipe such as apricots, plums, apples, pears or rhubarb.
Yes! Simply replace self raising flour with gluten free self raising flour. You can replace the regular oats with gluten free oats if you're able to eat them, or quinoa flakes. Alternatively, leave them out all together and add an extra ¼ cup of flour.
Storage:
Leftover apricot dessert can be stored, covered, in the fridge for up to three days. Apricot crumble can be eaten cold, or reheated in the microwave or oven.
Crumbles can be frozen either baked, or unbaked.
Top tips:
Why not double the recipe and make two crumbles at the same time? That way you can eat one that night, and simply pull one out of the freezer on another night when you don't have the time or energy to put it together.
Related Recipes:
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Apricot Crumble
Spiced apricot halves baked in the oven with a golden crumble topping.
Ingredients
- 820g can apricot halves
- ½ tsp cinnamon
- 1 Tbsp brown sugar
Crumble topping
- 1 ½ cups self-raising flour
- ½ cup sugar
- 1 tsp cinnamon
- 150g butter, melted
- 1 tsp vanilla essence
- ½ cup rolled oats
Instructions
- Preheat oven to 180°C fan bake.
- Drain the apricots, reserving ½ a cup of the liquid. Place the apricots in the bottom of an ovenproof baking dish.
- Add the cinnamon and brown sugar to the reserved apricot juice. Mix to combine then pour over the apricots.
- In a large bowl, add all of the topping ingredients. Mix to combine until a crumble forms.
- Sprinkle the crumble over the apricots, breaking some pieces up and leaving other bits chunky.
- Bake for 45 minutes in the oven until golden brown. Serve with custard, ice cream or cream.
Notes
- Customise this dessert by using your favourite canned or fresh fruit.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 456Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 54mgSodium: 536mgCarbohydrates: 62gFiber: 5gSugar: 31gProtein: 6g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Margaret Tennent says
Beautiful dish
Vicki Booker says
Has anyone made this with fresh apricots and what did you substitute for the juice
Pamela J Ochsner says
I did, used the apricots that were cooking for apricot butter. Fabulous!
Lisa says
This dish was so easy to prepare and eat! I will definitely make it again
VJ cooks says
Oh thank you, Lisa!
Lila says
I hate to sound ignorant but what does 180 fan bake mean?
VJ cooks says
Hi Lila, I'm not sure where in the world you are but 180°C is the same as 350°F. Fan bake is where you tun on the fan option, if you have it. If your oven doesn't have a fan function you can increase the heat to 200°C or 400°F. I hope this helps.
Jennifer says
Hi, if you were using fresh fruit do you need to add liquid in place of the reserved juice? Thanks
VJ cooks says
Hi Jennifer, thanks for your great question. I generally play this by ear. If the fresh fruit is particularly juicy I wouldn't bother as it will create its own juice when it bakes. If you think it could benefit from some liquid, you could stew the fruit in a pot with some water and sugar before adding it to the baking dish.
June Dahren says
Is the weight given,with or without the juice?
VJ cooks says
Hi June, the weight given is the total weight of the can including the juice. The recipe advises to drain the apricots but reserve 1/2 cup of juice. Hope that helps.
Rick says
Would adding apricot brandy to the fruit enhance the flavour profile?
VJ cooks says
I haven't tried that sorry, let me know how you get on.
Fran says
What a deliciously simple desert. Substituted tinned apricots with tinned peaches and added whole walnuts for crunch to the crumble.
VJ cooks says
Oh yum, that sounds delicious!