Crumbles are not only made for winter... the proof in this absolutely delicious Apricot Crumble with Oat Topping! Sweet, tangy and crispy, this summer crumble is a quick and easy dessert to enjoy during Stone Fruit season.
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Why we love this recipe
If you are looking for a healthy fresh apricot recipe, you should absolutely try this one! This apricot crumble makes a delicious, no-fuss summer dessert everyone will love.
With its Oat Crumble Topping, it is a great recipe to try if you are after a crumble recipe without flour - or just wanting to try something a bit different!
I love this recipe not only because it is so easy and quick to make, but because of the delicious flavour (and smell) of baked fresh apricots. And the sweet crunchiness of oat crumbles!
More crumble desserts: Apple and Pear Crumble | Apple and Blueberry Crumble
Crumble Filling
It is this time of the year again... my favourite Stone Fruit season! Fresh Apricots are perfectly ripe, sweet and delicious right now. Perfect time to make a crumble with them!
Ingredients
Nothing fancy here; the ingredients needed to make the apricot crumble filling are the classic ones (scroll down to recipe card for all quantities):
- Fresh Apricots: I personally haven't tried this recipe with canned apricots.
- Brown Sugar: will work with White Sugar as well
- Lemon Juice: brings a delicious tanginess, needed to balance the sweetness of the fruits and of the crumble.
- Cornstarch: used to thicken any juices from the apricots, but you can use any type of starch you want here.
- Ground Cinnamon and Ginger - optional: I added a little bit of Spices in the filling, but it is completely up to you to add them, or use any of your favourite spices instead.
How to make apricot crisp filling
Again, super easy! You basically just need to cut the fruits and mix all of the ingredients together, just like my Apple & Pear Crumble:
- Wash and cut the Apricots into thin slices - I sliced each apricots in 8, but you can also cube them if preferred. Place them in a mixing bowl
- Add the Brown Sugar, Lemon Juice, Cornstarch and Spices. Toss together until all evenly combined.
- Transfer into a baking dish - I used a small Oval Ceramic Dish, suitable for about 6 people.
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Oat Crumble Topping
Using Oats instead of Wheat Flour is a great way to bring a different texture to your crumble topping. And a great gluten-free alternative too (if the oats used a certified gluten-free)!
Ingredients
To make the Oat Crumble Topping, you will need (scroll down to recipe card for all quantities):
- Rolled Oats: certified Gluten-Free if required
- Brown Sugar: again, White Sugar will work too but I prefer the caramelised taste of brown sugar for crumbles.
- Butter: unsalted & soft
- Spices: Ground Cinnamon & Ginger (or any of your favourite spices).
Note that if you need to make this dessert Gluten-Free for medical reason, make sure to buy Certified Gluten-Free Oats. Although naturally Gluten-Free, most Rolled Oats found in shops can contain traces of Gluten.
How to make oat crumble topping with no flour
This Healthy Oat Crumble Topping is made exactly like a classic crumble topping, with rolled oats replacing the flour. I just love the crunch and flavour that oats bring to this apricot crumble!
To prepare the crumble topping:
- Place the Rolled Oats, Brown Sugar and Spices in a large mixing bow and stir together.
- Cut the soft Butter into small cubes and add them to the oats. Using your fingers, rub the butter and oats together to create large crumbs.
- Cover the fresh Apricots with the Crumbs and bake for 25 to 35 minutes at 180'C/350'F, or until golden brown.
And if you are looking for a different kind of topping for this apricot crisp, check out this Apricot Cobbler from Greedy Gourmet.
Recipe FAQs
I haven't personally tried to make this apricot crumble with tinned apricots, but I don't see why not. Simply make sure to drain them well to remove all the syrup.
I would also recommend to taste them and adjust the amount of added sugar if needed - tinned apricots are often already sweetened and you do not want to end up with an overly sweet dessert.
This dessert is best served warm, straight out of the oven. Any leftovers should be kept in the fridge (once cool) either covered or transferred into a container. The Crumble will last for up to 3 days in the fridge.
It can also be made ahead (preferably 1 day ahead for maximum freshness) and re-heated in the oven before serving. To make ahead, I recommend slightly under baking the crumble the first time and finish the baking in the oven, covered with aluminium foil, before serving.
Individual leftover portions can also be re-heated in the microwave for about a minute.
The most classic topping for this dessert is Vanilla Ice Cream. But if you are looking for something a bit different, you can also use other summer fruits to create a sauce like a Raspberry Coulis, Strawberry Coulis or even a Blueberry Compote!
More Summer Fruit Dessert
- Peach Oat Crumble
- Easy Plum Clafoutis
- Morello Cherries Clafoutis
- Easy Peach Galette
- Mango Panna Cotta
- Raspberry Mousse
- Strawberry Crumble Cake
- Yogurt Plum Cake
Made this recipe?
Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!
Recipe
Fresh Apricot Crumble with Oat Topping
Ingredients
Apricots Filling
- 600 gr (1.3 lbs) Fresh Apricots - (about 18-20 small apricots)
- 40 gr (3 tablesp.) Brown Sugar
- 1/2 Lemon, Juiced - (about 30ml / 2tbsp)
- 7 gr (1 tablesp.) Cornstarch
- 1/2 teasp. Ground Cinnamon
- 1/2 teasp. Ground Ginger
Oat Topping
- 150 gr (1 1/2 cup) Rolled Oats - (certified Gluten-Free if required)
- 50 gr (1/4 cup) Brown Sugar
- 1 teasp. Ground Cinnamon
- 1 teasp. Ground Ginger
- 120 gr (1/2 cup) Unsalted Butter - soft
Disclaimer
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
Instructions
Apricots Filling
- Preheat your oven on 180'C/350'F.
- Wash and cut the Fresh Apricots into thin slices (I cut each apricots in 8, but you can also cube them).
- Place them in a large mixing bowl with the Brown Sugar, Lemon Juice, Cornstarch, Ground Cinnamon and Ginger. Toss together until evenly coated.
- Transfer into a baking dish (see note 1) and set aside.
Oat Topping
- Place the Rolled Oats, Brown Sugar, Ground Cinnamon and Ground Ginger in a large mixing bowl.
- Cut the soft Butter into small cubes and add them to the Oats. Use your fingers to rub the butter into the Oats to create chunks of dough (see note 2). Cover the Apricots with the crumble.
- Bake for 25 to 35 minutes, or until the topping is golden brown and the filling under is bubbling. Leave to cool down for about 10 minutes, and serve warm (see note 3).
Tried this recipe? Make sure to leave a comment and star rating below!
Notes
- I used a small oval ceramic baking dish, suitable for about 6 people. Feel free to double the quantities to feed more people.
- Make sure the butter is well rubbed into the dry ingredients, and evenly combined. You should not see large pieces of uncovered butter anymore.
- If not serving straight away, leave to cool down completely then cover and transfer in the fridge. Re-heat in the oven before serving for about 10 to 15 minutes, covered with aluminium foil.
Janeen Williams says
Does this freeze well to be used later in the future?
Sylvie says
Hi Janeen, I wouldn't freeze this one no
Angie Urban says
I have made this receipt with cherries, figs, apples, pears, blueberries and of course apricots - its a winner!!!
Sylvie says
Love to hear that!
Kelsie says
Another year, another round of an apricots from our tree…so of course another dish of your delicious apricot crumble. This is truely the best recipe for crumble I’ve ever used and I keep coming back it it!
Sylvie says
Lovely to hear!
Kelsie says
This sounds amazing!
I need an easily reheated dish to make a few days in advance. Do you think it would love its moisture sitting covered in the fridge for two-three days and then begging reheated in the oven?
A Baking Journey says
Hi Kelsie, if already baked, I would try to serve it within 24 hours or the crumble topping will start to get a bit soggy. Otherwise you could prepare both the filling and the topping up to 2 or 3 days advance and keep them in the fridge, then combine and bake them together on the day! Hope that helps 🙂
Kelsie says
Wow! It was so so yummy! I didn’t get your reply till after I’d made it and I had to let it sit in the fridge a couple of days in advance. I reheated it in the oven, but as you mentioned the crumble didn’t quite go as crisp as it originally had been. (I made it with dairy free spread so that could have also contributed to it) but it was still so delicious, and it being twice cooked made the apricots a bit jammy. Regardless of the crumble it was delicious and everyone loved it ?
A Baking Journey says
Hi Kelsie, I'm so glad to hear that! Love when the apricots turn all jammy 🙂
Bethany says
Looks so yummy, can you substitute coconut sugar for brown sugar ?
A Baking Journey says
Hi Bethany, I haven't tried this substitution for this specific recipe but I think it should work fine, yes 🙂
Bethany says
I tried it with the coconut sugar, very yummy! So glad I found your blog, I'll have to explore and try more of your recipies.
A Baking Journey says
So happy to hear that, Bethany - thank you 🙂
Bec says
Incredible! This looks sooo tasty (and sounds easy enough to make, which is my favourite kind of recipe, haha!) I looove apricots, will definitely be giving this a try soon!
A Baking Journey says
Thanks Bec! Gotta love those super easy - and super tasty - recipes!