Apricot Crumble
With a sweet cinnamon spiced apricot filling and crunchy oat and brown sugar topping, this easy apricot crumble is sure to be popular with the whole family!
Print
Pin
Servings: 8 serves
Calories: 398kcal
Cost: $5
Equipment
- Mixing Bowl or Thermomix
- Oven
Ingredients
- 820 g apricot halves tinned, drained well
- 3 tbsp brown sugar
- 1 tsp 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
RECIPE NOTES & TIPS
Ingredients info:
- 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.
Nutrition
Calories: 398kcal | Carbohydrates: 62g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 101mg | Potassium: 445mg | Fiber: 6g | Sugar: 29g | Vitamin A: 2334IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 3mg