Apricot Crumble
This easy apricot crumble is made with fresh apricots and a buttery oat topping, then baked until golden and bubbly for a simple summer dessert.
Servings: 6 servings
Calories: 466kcal
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
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.
- 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
Calories: 466kcal | Carbohydrates: 63g | Protein: 6g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 12mg | Potassium: 440mg | Fiber: 5g | Sugar: 38g | Vitamin A: 2664IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 2mg
