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Apricot crumble is one of those simple desserts that lets fresh fruit do most of the work. Sweet-tart apricots soften as they bake, while the buttery oat topping turns golden and crisp, giving every bite a wonderful contrast of textures.
This is an easy dessert to pull together when apricots are in season, and it doesn’t take much prep before it goes into the oven. Serve it warm with a scoop of ice cream, and you have a dessert that’s perfect for family dinners or casual summer gatherings.
If you enjoy fruit crumbles and desserts like this, be sure to try these recipes: Apple Blackberry Crumble, Cherry Crumble, Blueberry Cobbler, Skillet Peach Cobbler, Cranberry Orange Cobbler, and Skillet Pumpkin Cobbler.
Why You’ll Love Apricot Crumble
- Easy to make: Just a few simple ingredients and about 10 minutes of prep makes a delicious summer dessert.
- Fresh fruit flavor: Apricots become soft and juicy as they bake.
- Buttery crumble topping: Crisp oats and pecans add plenty of texture.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Fresh apricots – The star of the dessert.
- Brown sugar – Sweetens both the fruit and the crumble topping.
- Quick oats – Give the topping its classic crumble texture.
- Pecans – Add crunch and a rich, nutty flavor.
- Butter – Holds the crumble together and helps it brown beautifully.
How to Make Apricot Crumble
Here are the step-by-step instructions for making this Apricot Crumble recipe:
Step 1: Preheat the oven to 375°F. In a large mixing bowl, combine the quartered apricots with ¼ cup brown sugar and 1 teaspoon cinnamon. Stir until the fruit is evenly coated.
Step 2: In a separate bowl, combine the oats, flour, remaining ½ cup brown sugar, remaining teaspoon of cinnamon, chopped pecans, and melted butter.
Use your hands or a pastry cutter to work the butter into the dry ingredients until the flour mixture is crumbly and evenly moistened.
Step 3: Spread the apricot mixture evenly into a greased 10-inch cast iron skillet or similar-sized baking dish.
Step 4: Sprinkle the crumble topping evenly over the apricots.
Step 7: Bake for 35 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
Step 8: Allow the crumble to cool for a few minutes before serving.
Serve warm with a scoop of vanilla ice cream if desired.
Tips for Success
- Choose ripe apricots that are slightly soft but not mushy.
- Leave some larger crumble pieces for extra texture.
- Don’t skip the pecans unless needed—they add great crunch.
- Let the crumble cool slightly before serving so the filling has time to thicken.
How to Store
- Cover leftovers and refrigerate for up to 3 days.
- To reheat, warm individual servings in the microwave or place the baking dish in a 350°F oven until heated through.
Frequently Asked Questions
Yes. Thaw and drain them well before using to prevent excess liquid.
Absolutely. Simply leave them out or substitute chopped walnuts if you prefer.
Yes. Assemble the crumble, cover, and refrigerate for several hours before baking.
Vanilla ice cream is a classic choice, but whipped cream is also delicious.
More Easy Dessert Recipes
- Strawberry Icebox Cake
- Lemon Raspberry Bundt Cake
- Strawberry Delight Recipe
- No-Bake Cherry Cheesecake
- Lemon Meringue Pie
If you make this apricot crumble recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Apricot Crumble
Equipment
- 10-inch cast iron skillet or baking dish
Ingredients
- 1 1/2 pounds fresh apricots, quartered
- 2 teaspoons ground cinnamon, divided
- 3/4 cup light brown sugar, divided
- 1 cup quick oats
- 3/4 cup all-purpose flour
- 1/2 cup chopped pecans
- 1/2 cup unsalted butter, room temperature
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Add the apricots, 1 teaspoon cinnamon, and ¼ cup light brown sugar to a large mixing bowl and stir to combine. Set aside.
- Add the oats, flour, remaining ½ cup brown sugar, pecans, butter, and remaining teaspoon cinnamon to a separate mixing bowl and mix with your hands, working the butter in until the entire mixture is moistened. Set aside.
- Arrange the prepared apricots in the bottom of a greased 10-inch cast iron skillet (or similar size baking dish).
- Sprinkle the crumble topping evenly over the top of the apricots.
- Bake the crumble in the preheated oven for 35 minutes, or until the top is golden brown and the edges are bubbling.
- Serve warm with vanilla ice cream.
- Store any leftovers covered in the refrigerator for up to three days.
Notes
- Choose ripe apricots that are slightly soft but not mushy.
- Leave some larger crumble pieces for extra texture.
- Don’t skip the pecans unless needed—they add great crunch.
- Let the crumble cool slightly before serving so the filling has time to thicken.
- Delicious served with homemade vanilla ice cream.
- Cover leftovers and refrigerate for up to 3 days.
- To reheat, warm individual servings in the microwave or place the baking dish in a 350°F oven until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
