Apricot Blueberry Crumble

This apricot crumble is perfect for when you want something sweet and quick, with blueberries and cinnamon and a buttery oat topping.

Apricots are in season and I couldn’t pass them up. I love recipes like this. I just throw things together, bake for an hour and out comes an amazingly sweet and textured dessert that was made from local and organic fruits. It’s beautiful.

Method:

1) Begin by boiling a pot of water and boiling the apricots for about 30 seconds. Remove them and place them in a bowl filled with ice.

2) Remove the skins from the apricots and slice the apricots in thick slices. Discard the pits.

3) In a separate and clean bowl, mix together the apricots, blueberries, white sugar, 2 Tb flour and orange zest.

4) Make the topping in another separate bowl. Add the oats, 1/2c flour, brown sugar, salt, butter, cinnamon and nutmeg. Mix the topping with your fingertips and allow the butter to break up into the mixture until it looks like large peas.

5) Pour the fruit mixture into an oven safe dish and top with the topping. I like to add all of the topping because it cooks down a lot.

6) Bake the crumble at 375 degrees F for about 50 minutes. Place the crumble on a foil lined baking sheet just in case of any spills. When done, topping should be lightly browned and fruit bubbling.

Apricot Blueberry Crumble

Samantha Ferraro

This apricot crumble is perfect for when you want something sweet and quick, with blueberries and cinnamon and a buttery oat topping.

5 from 1 vote

Print Recipe Pin Recipe

Servings 4 servings

Calories 540 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 cup oats
• 1/2 + 2 Tb cup flour
• 1/2 cup brown sugar
• 1/2 cup butter chilled and cut into cubes
• 1 pint fresh blueberries
• 9-10 fresh apricots
• 1/4 c white sugar
• orange zest
• 1 tsp cinnamon
• Freshly grated nutmeg
• Pinch of salt

Instructions

 

• Begin by boiling a pot of water and boiling the apricots for about 30 seconds. Remove them and place them in a bowl filled with ice.
• Remove the skins from the apricots and slice the apricots in thick slices. Discard the pits.
• In a separate and clean bowl, mix together the apricots, blueberries, white sugar, 2 Tb flour and orange zest.
• Make the topping in another separate bowl. Add the oats, 1/2c flour, brown sugar, salt, butter, cinnamon and nutmeg. Mix the topping with your fingertips and allow the butter to break up into the mixture until it looks like large peas.
• Pour the fruit mixture into an oven safe dish and top with the topping. I like to add all of the topping because it cooks down a lot.
• Bake the crumble at 375 degrees F for about 50 minutes. Place the crumble on a foil lined baking sheet just in case of any spills. When done, topping should be lightly browned and fruit bubbling.

Nutrition

Calories: 540kcalCarbohydrates: 80gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 61mgSodium: 194mgPotassium: 414mgFiber: 7gSugar: 58gVitamin A: 2291IUVitamin C: 19mgCalcium: 63mgIron: 2mg

Tried this recipe?Let us know on Instagram!

Enjoy!