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.
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!
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!
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.
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)!
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.
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.
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!
Fresh Apricot Crumble with Oat Topping
- 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
- 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
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
- 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.
- 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).
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- 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.