Apricot crumble recipe – a delicious recipe with Peaches, Blackberries, lemon, Lemon juiced, sugar, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
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
55
g
Fat
79
g
Carbs
13
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
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.
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