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
Ingredients
- 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
Enjoy!
I love a good crumble! Apricot and blueberry sounds just divine.
Sam this is such a lovely crumble. I like the idea of blueberry with apricot. It’s a winning combination. I also look forward to summer. Going to be fun grilling and hitting farmer’s markets.
Thats right!! Its going to be awesome 🙂 Thanks Kim!
I agree with your assessment of summer: a time of rebirth and refreshment! No better way to begin a new season of cooking/baking than with this amazing fruit crumble. Supreme!
Thank you so much! Can’t wait to enjoy it 🙂
This sounds like a really great combination of flavors!
My mother had a similar dish she used to prepare using cherries. I look forward to reading about your upcoming adventures and congratulations on making the foodbuzz Top 9!