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, ½c 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.