This delightful apricot crumble is the perfect blend of sweet and spicy flavours, ideal for serving your family or guests.
There’s something incredibly satisfying about a well-made crumble.
The combination of a crispy, buttery crust and a juicy, sweet filling can transport you to a state of pure culinary bliss.
Today, I’m sharing a recipe that features one of summer’s most beloved fruits – apricots.
This apricot crumble brings together the tartness of fresh apricots and the warmth of spices in a way that’s bound to become a favourite in your home.
With a preparation time of 20 minutes and a cooking time of about 40 – 50 minutes, this recipe features a delectable crust made from demerara sugar, oats, cashews, and warming spices like cinnamon and ginger.
If you want to put some crumble on the bottom of the baking dish, as I did in my Peach and Nectarine Crumble, then double the amount of the crumble.
The juicy filling is composed of fresh, sliced apricots sweetened with demerara sugar and thickened with corn starch.
Once baked to a golden perfection, this crumble promises a satisfying crunch with every bite.
Serve it cooled for a refreshing dessert experience or slightly warm with ice cream.
This apricot crumble is a fantastic way to celebrate the flavours of summer. It’s perfect for a family gathering, a potluck, or just a cozy night in.
The recipe is flexible, too – feel free to substitute the apricots with peaches, plums, cherries or a mix of your favorite fruits.
The possibilities are endless, and the result is always delicious.
More crumble desserts: See list at the end of the post.
What is the perfect ratio of flour, butter and sugar to make a crumble?
The perfect ratio for making a basic crumble topping is generally:
- 2 parts flour or oats
- 1 part butter
- 1 part sugar
For example:
- 200 grams of flour or oats
- 100 grams of butter
- 100 grams of sugar
This ratio creates a balanced crumble that is crispy and buttery. However, you can adjust the ratio slightly to fit your taste:
- For a crunchier crumble, you can increase the flour slightly.
- For a richer, more buttery crumble, you can increase the butter.
- For a sweeter crumble, you can add more sugar
- If you want it less sweet, reduce the amount of sugar.
Ingredients needed to make the Apricot Crumble:
For the crust:
- Demerara sugar or other brown sugar. You can used white crystal sugar, if you like, but I prefer the caramelized taste of demerara sugar.
- Rolled Oats. If you want the dessert to be gluten free, skip the flour and add more certified gluten free oats.
- All-purpose flour (see note above). I added this amount of flour as I ran out of oats.
- Baking powder (check the package to see if it is gluten free)
- Butter, cold and unsalted
- Sea salt
- Ground cinnamon
- Ground ginger
- Unsalted cashews
- Additional cinnamon, to sprinkle on top
For the filling:
- Fresh apricots, pitted and sliced
- Demerara sugar
- Corn flour (starch)
- Cinnamon, to taste
Apricot Crumble
There’s something incredibly satisfying about a well-made crumble. The combination of a crispy, buttery crust and a juicy, sweet filling can transport you to a state of pure culinary bliss.
Ingredients
For the crust:
- 250 gr. demerara sugar
- 150 grams rolled oats
- 50 grams all-purpose flour
- 1 tsp baking powder
- 100 grams butter
- ½ tsp salt
- ½ tsp ground cinnamon
- 1 tsp ground ginger
- 60 grams unsalted cashews
- Additional cinnamon, to sprinkle on top
For the filling:
- 15 – 20 apricots, pitted and sliced
- 125 gr. demerara sugar
- 50 gr. corn starch
- ½ tsp Cinnamon
Instructions
- Preheat the oven to 180o C.
- Grease a 35 x 22 cm Pyrex.
- Wash, pit and cut the apricots in about 8 slices.
- Add the sugar, corn flour and cinnamon and mix,
- Arrange the sliced apricots evenly in the prepared baking dish.
- In a food processor, add the oats, sugar, flour, baking powder, cinnamon, ginger as well as salt.
- Add the cashews and mix until pulverized.
- Empty half the mixture in a bowl. In the remaining add half of the cold butter
and process. Add it on top of the apricots. - Continue with the remaining dry ingredients as well as the remaining butter.
Empty it on top of the apricots and sprinkle some more cinnamon on top. - Bake in preheated oven for about 45 – 50 minutes, or until top is slightly brown.
- Allow the crumble to slightly cool before serving.
- Serve as it is or with a dollop of whipped cream or a scoop of ice cream.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 342Total Fat 12gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 22mgSodium 184mgCarbohydrates 57gFiber 4gSugar 37gProtein 4g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Crumbles
Enjoy some more crumbles!
Apple crumble is a delightful dessert that perfectly balances the sweetness of ripe apples with the crunchiness of the crumbly topping.
Enjoy your Apple Tart with a Mixed Nut Crumble, a delectable dessert that beautifully blends the sweetness of apples with the richness of a nutty crumble, all encased in a buttery crust.
This Peach and Nectarine Crumble is a delightful summer dessert that combines the sweet and juicy flavors of ripe peaches and nectarines with a buttery, crumbly topping.
There’s something incredibly satisfying about a well-made crumble. The combination of a crispy, buttery crust and a juicy, sweet filling can transport you to a state of pure culinary bliss.
Kopiaste and Kali Orexi,
