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Apricot Blueberry Crumble

Author: Samantha


  • 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


  • 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.