Apricot Crumble

4
Veronica Meredith 1

"I used fresh apricots from our garden for this simple and delicious crumble."

Ingredients

55 m servings 277 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Toss the apricots with the lemon juice in a bowl; set aside. Combine oats, brown sugar, cinnamon, cloves, and nutmeg in a bowl. Cut in the butter with a knife or pastry blender until mixture resembles coarse crumbs. Set 2 cups of the oat mixture aside in a bowl. Mix the water into the remaining oat mixture until well blended; pat mixture into the prepared baking dish to make a crust. Spread the apricots evenly over the crust, and top with the reserved crumble mixture.
  3. Bake in the preheated oven until the topping is lightly browned, 35 to 40 minutes. Served hot with whipped cream.

Reviews

4

I feel like I wasted 8 cups of fresh apricots. This was a boring dessert and the crust and topping turned soggy very quickly. I have a family of 6 and we only ate about 1/3 of the pan. The le...

This had no taste really - I was so disappointed. Not enough crumble on top. Also the crumble mixture wasn't very sweet. I'm sorry but I won't be making this again.

I made half the recipe in an 8x8 pan. Overall very easy to make. It was too tart for my taste but the apricots I used were over-ripe and not too sweet so that may have contributed. Next time I w...

I prefer rustic dishes that aren't too sweet so this one suited my palate well..but I did do some tweaking: 8 cups apricot would be too tart & I never have 8 cups of any one fruit laying around ...