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!
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Servings: 8 serves
Calories: 398kcal
Cost: $5
Equipment
- Mixing Bowl or Thermomix
- Oven
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
RECIPE NOTES & 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.
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
