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.
- 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. 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.
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 and make sure you use gluten free oats too.
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.
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.
Made this recipe?
Please click on the stars below to rate it!
- 820g can apricot halves
- ½ tsp cinnamon
- 1 Tbsp brown sugar
- 1 ½ cups self-raising flour
- ½ cup sugar
- 1 tsp cinnamon
- 150g butter, melted
- 1 tsp vanilla essence
- ½ cup rolled oats
- 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.
- Customise this dessert by using your favourite canned or fresh fruit.
Nutrition Information:Yield: 6 Serving Size: 1
Amount 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.
If you don't already follow me, head over to my Instagram or Facebook pages to keep up to date with all my new recipes.