There’s something so comforting about a warm bowl of apricot crumble – especially when it’s ready in just 45 minutes and made with pantry staples. This version uses canned apricot halves, so there’s no peeling or prep needed. With a sweet, cinnamon-spiced filling and golden oat topping, it’s the perfect soft-and-crunchy dessert for any night of the week.
If you're a fan of fruity, old-fashioned desserts like my classic Apple Crumble or easy Apple Sponge Pudding, then this one’s going straight to the top of your to-bake list.
The beauty of this crumble lies in the balance – a soft, slightly tangy fruit paired with a buttery, crunchy topping that bubbles and browns perfectly in the oven. And thanks to tinned apricots, there’s no peeling, slicing or stewing required. Simply open the can, drain it, and you’re good to go.
Using pantry staples like oats, brown sugar, and plain flour, this recipe is quick to prep and ready in just 45 minutes. It’s a great go-to dessert when you’re short on time but still want something warm and satisfying.
And just like my Apple and Blackberry Crumble, Chocolate Self-Saucing Pudding or Golden Syrup Dumplings, this one is perfect served with a big scoop of vanilla ice cream, custard, or cream.
Why You're Going To Love This Recipe
⏱️ Quick & easy – ready in just 45 minutes from start to finish.
🍑 Uses canned apricots – no peeling or prep needed!
🧈 Crispy, golden topping – made with rolled oats and brown sugar.
👩🍳 Conventional & Thermomix methods included – whatever works for you!
❄️ Freezer-friendly – perfect for prepping ahead.
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Crumble Ingredients
This crumble is made from everyday ingredients – but here are a few notes to get the best results every time:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Tinned apricot halves – drain them really well. If there’s excess juice after mixing with the sugar and cinnamon, drain again before baking to prevent sogginess.
- Rolled oats – for the best texture, stick with traditional rolled oats. Quick oats will work too, but they won’t give that same crunch.
- Butter – use cold butter, cut into small cubes. It’s easier to work into the crumble mix and creates a chunkier texture.
Variations
- Gluten-free – use gluten-free oats and substitute the plain flour with almond meal or GF plain flour.
- Fresh apricots – use ripe fresh apricots, sliced thinly. You may want to add a little raw sugar to compensate for tartness.
- Use other stone fruits – Swap the apricots for canned peaches, nectarines or plums. You can also use fresh stone fruit when in season – just slice thinly and add a little extra sugar if they’re tart.
- Add nuts – stir through a handful of chopped almonds or walnuts for extra crunch.
- Spiced crumble – add a pinch of nutmeg or ginger to the oat topping for a cosy twist.
How To Make Apricot Crumble
This apricot crumble recipe is super simple – here’s how to make it step-by-step. Whether you’re using the Thermomix or going old-school, it’s just a 10-minute prep job!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Mix the drained apricot halves with brown sugar and cinnamon. If there’s still any liquid, drain again.
- Step 2: Layer the fruit into the baking dish.
- Step 3: Make the oat crumble: In a large bowl, combine oats, brown sugar, all-purpose flour and cold butter. Rub the butter into the dry ingredients with your fingers until a crumbly mixture forms (leave a few chunky bits – they crisp up beautifully!).
- Step 4: Top & bake: Sprinkle the crumble evenly over the apricots. Bake for 35 minutes or until golden and bubbling.
Top Tip
Leave some clumps in the crumble topping – they bake into the best crispy golden chunks!
Recipe Tips
- Drain the fruit well – too much liquid = soggy crumble.
- Don’t overmix the crumble – you want texture, not dust!
- Make ahead – assemble in the morning, cover, and bake later in the day.
- Fridge storage – keep leftovers covered in the fridge for up to 5 days.
- Freezing – cool completely, then freeze in an airtight container for up to 3 months.
- Reheating – reheat in the oven for crisp topping, or microwave for a quick fix.
Apricot Crumble FAQs
Yes! Just slice them thinly and use the same weight. You may need to add a little sugar to balance the tartness.
Nope – that’s the beauty of tinned apricots. They’re soft and ready to bake straight from the can.
Absolutely. You can prep this apricot dessert earlier in the day and bake just before serving.
Fruit crumbles are best served warm with ice cream, custard or whipped cream. Or cold, straight from the fridge – no judgment here!
More Apricot Recipes
Love apricots as much as I do? Try these other easy and delicious apricot recipes!
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Apricot Crumble
Ingredients
- 820 g apricot halves tinned, drained well
- 3 tablespoon brown sugar
- 1 teaspoon ground cinnamon
Crumble
- 120 g (1 ⅓ cups) rolled oats
- 100 g (½ cup) brown sugar
- 50 g plain flour
- 115 g butter
Instructions
Conventional Method
- Preheat oven to 190 degrees celsius (180 if using fan-forced). Grease a large oven-proof baking dish with butter and set aside.
- Drain the apricot halves and place into a bowl. Add the brown sugar and ground cinnamon and mix to combine. TIP: drain the liquid again after mixing (if there is any).
- Place the apricots into the baking dish.
- To make the crumble, place the oats, brown sugar, plain flour and butter into a bowl. Use your fingers to squeeze and break up the lumps of butter until crumbs have formed and all of the oats and flour are combined with the butter.
- Sprinkle the crumble over the apricots and place into the preheated oven.
- Cook for 35 minutes or until the crumble is golden and crunchy.
Thermomix Method
- Preheat oven to 190 degrees celsius (180 if using fan-forced). Grease a large baking dish with butter and set aside.
- Place the drained apricot halves, brown sugar and cinnamon into theThermomix bowl. Mix for 5 seconds on Reverse, Speed 1, or until combined. TIP: drain the liquid again after mixing (if there is any).
- Place the apricots into the baking dish.
- Rinse and dry the Thermomix bowl. Place the oats, flour, butter and sugar into the Thermomix bowl. Press Turbo a few times until you have achieved a consistent crumble mixture (and all of the dry ingredients have been completely combined with the butter).
- Sprinkle the crumble over the apricots and place into the preheated oven.
- Cook for 35 minutes or until the crumble is golden and crunchy.
Notes
- Drain the fruit well – too much liquid = soggy crumble.
- Don’t overmix the crumble – you want texture, not dust!
- Make ahead – assemble in the morning, cover, and bake later in the day.
- Fridge storage – keep leftovers covered in the fridge for up to 5 days.
- Freezing – cool completely, then freeze in an airtight container for up to 3 months.
- Reheating – reheat in the oven for crisp topping, or microwave for a quick fix.
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