With a sweet cinnamon spiced apricot filling and a crunchy oat and brown sugar topping, this easy apricot crumble is sure to be popular with the whole family!
Taking just 10 minutes to prepare and on the table in 45 minutes, serve with a scoop of ice cream or pour over some custard for the ultimate comforting dessert.
A fruit crumble has to be one of my favourite winter desserts, and this apricot crumble recipe with its crunchy oat crumble topping and juicy tinned apricot filling is perfect for cooler nights. Plus, whilst it's baking in the oven it makes the house smell amazing!
If you are a huge crumble fan like me, make sure to check out my other crumble recipes, from the classic Easy Apple Crumble and old fashioned Peach Crumble, to my Apple & Blueberry Crumble.
For a crumble you can serve for morning tea, try Raspberry & Apple Crumble Cake, Apple Crumble Muffins, Date Squares or Lemon and Blueberry Crumble Bars. All have that delicious crunchy crumble topping that everyone loves, but can be eaten without a spoon!
Why You're Going To Love This Recipe
- Easy recipe - this simple apricot crumble takes just 10 minutes to prepare. Using tinned apricots means we don't need to cook any fruit before making the crumble, meaning less work, and less washing up!
- Budget-friendly - made from fridge and pantry staples, this apricot crisp is affordable to make.
- Gluten free apricot crumble - you can easily make this crumble gluten free by substituting the plain four for gluten-free plain flour and making sure you use gluten free oats.
- Freezer friendly - this crumble freezes beautifully, so you can make double and freeze one to enjoy later, or just freeze any leftovers.
- Conventional and Thermomix - both methods are included at the bottom of the post.
What You Need
This apricot crumble is made from budget-friendly and basic pantry ingredients.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Tinned apricot halves - I use tinned apricot halves for this recipe. Ensure you drain any excess liquid off before using. If using fresh apricots, cut the halves into smaller slices (approximately 4-6 slices per half).
- Brown sugar - use light brown sugar.
- Ground cinnamon - ground cinnamon is a delicious spice to use with apricots. Or you could use ground ginger instead.
Oat Crumble Topping
You just need just 4 ingredients to make this delicious crunchy oat topping!
- Rolled oats - you can substitute the rolled oats with quick oats if you prefer. You can also use gluten-free oats to make this crumble recipe gluten-free.
- Brown sugar - light brown sugar or dark brown sugar.
- Plain flour - also known as all-purpose flour. Substitute with gluten free flour if making it gluten free.
- Butter - either salted or unsalted butter is fine to use in this recipe.
Equipment Required
Just basic equipment is needed to make this easy crumble:
- 2 bowls - one for preparing the apricots, and another for mixing together the oat crumble topping.
- Baking dish - a large oven proof baking dish.
- Oven - I specify fan-forced oven temperatures. If you are using a non fan-forced oven, increase the temperature by 10-20 degrees celsius.
- You can make apricot crumble in the Thermomix too!
Step By Step Instructions
This simple tinned apricot crumble takes just 10 minutes to prepare!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Prepare The Apricots
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).
If you are using a Thermomix: Place the drained apricot halves, brown sugar and cinnamon into theThermomix bowl. Mix for 5 seconds on Reverse, Speed 1, or until combined.
Place the apricots into an oven proof baking dish greased with butter.
Step 2 - Make The Crumble Topping
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 completely combined with the butter.
If you are using a Thermomix: 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).
Step 3 - Assemble The Crumble
Sprinkle the crumble over the apricots and place into the preheated oven.
Cook until the crumble is golden and crunchy.
Expert Tips
- Butter – take your butter out of the fridge just a few minutes before you start making the crumble. You want the butter to still be hard, but not so hard that you can't squish it in your hands. I also recommend cutting the butter into small blocks so that it's even easier to work with.
- To make a crunchy crumble topping – leave some clumps of the butter when mixing the crumble ingredients with your hands. This is the secret behind deliciously crunchy, crispy crumble!
- Storage - you can keep your crumble in the fridge up to 5 days after it’s baked. Wait until the crumble has cooled, then cover it with plastic wrap.
- Serving suggestions - crumble is delicious on it’s own, but it's even better when served with ice cream, custard or a dollop of thick cream.
FAQs
Make sure you have drained all the juice from the apricots to avoid it from soaking in to the crumble mix and making it soggy. Also use the right size baking dish to cook your crumble in, if the dish is too small the crumble layer will be too thick, meaning it won't be able to cook all the way through and become deliciously crisp.
The crumble is cooked when the top is golden and crisp, and the juices are bubbling up around the crumble topping at the sides of the baking dish.
Yes! You can freeze this recipe for up to 3 months in an airtight container. The crumble can be defrosted and reheated directly from frozen, or you can defrost it in the fridge overnight and then reheat in the microwave or oven.
Related Recipes
For more easy and comforting desserts, these are some of my most loved 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
- Apricots - I use tinned apricot halves for this recipe. Ensure you drain any excess liquid off before using. If using fresh apricots, cut the halves into smaller slices (approximately 4-6 slices per half.
- Rolled oats – you can substitute the rolled oats with quick oats if you prefer. You can also use gluten-free oats to make this crumble recipe gluten-free.
- Butter - take your butter out of the fridge just a few minutes before you start making the crumble. You want the butter to still be hard, but not so hard that you can't squish it in your hands. I also recommend cutting the butter into small blocks so that it's even easier to work with.
- Clumps in the crumble – leave some clumps of the butter when mixing the crumble ingredients with your hands. This is the secret behind deliciously crunchy, crispy crumble!
- Storage - you can keep your crumble in the fridge up to 5 days after it’s baked. Wait until the crumble has cooled, then cover it with plastic wrap.
- Freezing - you can freeze this recipe for up to 3 months in an airtight container. The crumble can be defrosted and reheated directly from frozen, or you can defrost it in the fridge overnight and then reheat in the microwave or oven.
- Serving suggestions - crumble is delicious on it’s own… but even better when served with ice cream, custard or cream.
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