Apricot Crumble With Oatmeal Topping Recipe

Name: Apricot Crumble With Oatmeal Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups rolled oats; 1/4 cup rice flour; 1/4 cup whole-wheat flour or toasted flaxseeds, coarsely ground; ⅓ cup turbinado sugar; 1/2 teaspoon freshly grated nutmeg; ⅛ teaspoon salt; 3 ounces (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces; 2 pounds apricots, cut in half, stones removed; 3 tablespoons mild honey or dark agave nectar; 1/2 teaspoon cinnamon; 1/2 teaspoon cornstarch; 1/4 cup lightly toasted slivered almonds; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract

Servings: persons

1 1/4 cups rolled oats
1/4 cup rice flour
1/4 cup whole-wheat flour or toasted flaxseeds, coarsely ground
⅓ cup turbinado sugar
1/2 teaspoon freshly grated nutmeg
⅛ teaspoon salt
3 ounces (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
2 pounds apricots, cut in half, stones removed
3 tablespoons mild honey or dark agave nectar
1/2 teaspoon cinnamon
1/2 teaspoon cornstarch
1/4 cup lightly toasted slivered almonds
1 teaspoon vanilla extract
1/4 teaspoon almond extract

1
First make the topping.
2
Preheat the oven to 350 degrees.
3
Cover a baking sheet with parchment.
4
Place the oats, rice flour, whole-wheat flour or ground flaxseeds, turbinado sugar, salt and nutmeg in a food processor fitted with the steel blade and pulse several times to combine.
5
Add the butter and pulse until the butter is evenly distributed throughout the grain mix.
6
The mixture should have a crumbly consistency.
7
Spread the topping over the parchment-covered baking sheet in an even layer.
8
Place in the oven and bake 10 minutes.
9
Rotate the pan, stir the mixture, and bake another 10 minutes, until nicely browned.
10
Remove from the heat and allow to cool.
11
You can keep this in an airtight container or freezer bag in the freezer for several weeks.
12
Raise the oven heat to 400 degrees.
13
In a large bowl, toss together the apricots, honey or agave nectar, cinnamon, cornstarch, slivered almonds, vanilla and almond extract.
14
Cover and let sit for 15 minutes.
15
Butter a 2-quart baking dish.
16
Scrape the fruit and all of the juice in the bowl into the baking dish.
17
Spread the crumble topping over the apricots in an even layer.
18
Bake 20 minutes, or until the fruit is bubbling and the topping is nicely browned.
19
Remove from the heat and allow to cool for at least 10 minutes before serving.

476

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 1/4 cups rolled oats, 1/4 cup rice flour, 1/4 cup whole-wheat flour or toasted flaxseeds, coarsely ground, ⅓ cup turbinado sugar, and more.

Yes, Apricot Crumble With Oatmeal Topping 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!

Apricot Crumble With Oatmeal Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions