Apricot Crumble Recipe

Name: Apricot Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups fresh apricots, pitted and coarsely chopped; 3 tablespoons lemon juice; 4 cups rolled oats; 1/2 cup brown sugar; 2 teaspoons ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/2 cup butter; 1/4 cup water; 1/2 cup heavy cream, whipped (optional)

Servings: persons

8 cups fresh apricots, pitted and coarsely chopped
3 tablespoons lemon juice
4 cups rolled oats
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup butter
1/4 cup water
1/2 cup heavy cream, whipped (optional)

1
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2
Toss the apricots with the lemon juice in a bowl; set aside. Combine oats, brown sugar, cinnamon, cloves, and nutmeg in a bowl. Cut in the butter with a knife or pastry blender until mixture resembles coarse crumbs. Set 2 cups of the oat mixture aside in a bowl. Mix the water into the remaining oat mixture until well blended; pat mixture into the prepared baking dish to make a crust. Spread the apricots evenly over the crust, and top with the reserved crumble mixture.
3
Bake in the preheated oven until the topping is lightly browned, 35 to 40 minutes. Served hot with whipped cream.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 cups fresh apricots, pitted and coarsely chopped, 3 tablespoons lemon juice, 4 cups rolled oats, 1/2 cup brown sugar, and more.

Yes, Apricot Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Crumble

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