Apricot crumble recipe

Name: Apricot crumble recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g (21.2oz) Apricots, quartered and stoned; 3 Peaches, stoned and sliced; 400 g (14.1oz) Blackberries; 0.5 Finely grated zest of lemon; 1 Lemon juiced; 150 g (5.3oz) Caster sugar; 150 g (5.3oz) Plain flour; 125 g (4.4oz) Ground almonds; 175 g (6.2oz) Butter, chopped; 30 g (1.1oz) Flaked almonds

Servings: persons

1
Preheat the oven to 180C/ 350F/gas mark 4.
2
Put the fruit and lemon juice and zest into an ovenproof dish and stir in 40g (1 1/2oz) of the sugar.
3
To make the crumble, mix the flour, remaining sugar and the ground almonds together and rub in the butter until the mixture turns crumbly
4
Put the crumble on top of the fruit, scatter the flaked almonds on top and bake for 40 minutes.
5
The top of the crumble should be golden and the fruit tender (insert a small, sharp knife to test for this).
6
If your fruit is still a bit hard but your crumble is already golden, cover the top with some foil to stop it getting too dark and bake a little longer.
7
Leave to cool a little and serve with creme fraiche or whipped cream.

831

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 600 g (21.2oz) Apricots, quartered and stoned, 3 Peaches, stoned and sliced, 400 g (14.1oz) Blackberries, 0.5 Finely grated zest of lemon, and more.

Yes, Apricot crumble recipe 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.

That's it — enjoy your meal!