Best Apricot Crumble Recipes

APRICOT GINGER CRUMBLE OAT BARS (GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish and line with parchment paper; grease parchment paper.
• Whisk flour, almond meal, baking soda, and salt together in a bowl. Add oats, brown sugar, and 1/2 cup white sugar; whisk to blend and break up clumps of brown sugar. Pour melted butter, vanilla extract, and almond extract over flour mixture; stir with a spatula until moistened.
• Press 2/3 of the flour mixture into the bottom of the prepared baking dish to make the crust.
• Whisk 1/3 cup white sugar and cornstarch together in a small bowl. Add apricots and ginger and toss to coat.
• Spread apricot mixture over the crust. Sprinkle remaining 1/3 of the flour mixture on top.
• Bake in the preheated oven until top is golden brown and crisp and filling is bubbling, 35 to 40 minutes. Cool completely before cutting into bars, about 25 minutes.

APRICOT CRUMBLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• 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.
• Bake in the preheated oven until the topping is lightly browned, 35 to 40 minutes. Served hot with whipped cream.

APRICOT-CHERRY BARS WITH OATMEAL CRUMBLE TOPPING

Steps:

• Adjust oven rack to lower-middle position; heat oven to 325 degrees. Spray a 13-by-9-inch Pyrex baking pan with vegetable cooking spray. Set aside.
• In a medium bowl, mix flour, oats, brown sugar and salt. Stir in butter with a fork until well mixed and clumps have formed. Spread 1 1/2 packed cups of oat mixture over the bottom of the pan, pressing to form a thin crust.
• Mix coconut, almonds, cherries, apricots and milk in a large bowl. Pour over crust, using a rubber spatula to evenly distribute and press down. Sprinkle remaining oat mixture over dried fruit filling.
• Bake until lightly golden, about 30 minutes. Cool to room temperature. (You can cover and store at room temperature up to 2 days.)
• To serve, cut into generous 1 1/2-inch squares.

STRAWBERRY AND APRICOT CRISP WITH PINE-NUT CRUMBLE

Steps:

• Combine all crumble ingredients in a medium bowl and massage together with your fingers until butter is incorporated and mixture forms small clumps. Refrigerate until mixture is cold, at least 30 minutes and up to overnight.
• Preheat oven to 350 degrees. Butter a 9 1/2-inch shallow round baking dish or pie plate. Combine all filling ingredients in another medium bowl. Transfer to baking dish and top with crumble. Bake until bubbling in center and crumble is browned, about 40 minutes. Let cool at least 20 minutes. Serve warm or at room temperature with ice cream.

APRICOT PIE WITH COCONUT CRUMBLE

Steps:

• Preheat oven to 375 degrees. Make the topping: Whisk together flour and 1/8 teaspoon salt. Pulse coconut in a food processor until finely ground. Add butter and brown sugar, and pulse to combine. Add flour mixture, and pulse until clumps form.
• Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal. Crimp as desired. Freeze for 15 minutes.
• Make the filling: Stir together apricots, sugars, cornstarch, and 1/4 teaspoon salt. Pour filling into piecrust. Sprinkle with topping, squeezing some of the mixture into medium to large clumps and leaving a 1-inch border.
• Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent topping with foil after 30 minutes to prevent burning.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving.

GINGERED APRICOT-APPLE CRUMBLE

Steps:

• In a large bowl, combine the first 5 ingredients; set aside. Arrange apples in an ungreased 13x9-in. baking dish. , Combine flour, cinnamon, ginger and cardamom; stir into the apricot mixture. Spoon over apples. , Combine topping ingredients, adding pecans if desired; sprinkle over fruit. Bake at 350° for 50-60 minutes or until topping is golden brown and fruit is tender.

APRICOT & ALMOND CRUMBLE

Steps:

• Mix the apricots and compote together in a big baking dish or 6-8 individual dishes. Mix the flour, nuts and cinnamon, then rub in the butter to form crumbs. Stir in the sugars, then sprinkle over the apricot mixture. You can now cover and leave this for up to 24 hrs.
• Heat oven to 180C/160C fan/gas 4 (or turn down the oven once the pie comes out). Bake for 40-45 mins until the crumble is crisp and golden, then serve with ice cream or crème fraîche.

APRICOT & BLUEBERRY CRUMBLE CAKE

Steps:

• Line an oblong traybake tin (21 x 30cm) with baking parchment and heat oven to 180C/fan 160C/gas 4. Beat the butter, sugar, flour, baking powder, eggs and milk together until creamy. Spoon into the tin, level the top, then bake for 25 mins until almost set.
• Meanwhile, get the yogurt and fruit at the ready and make the crumble by rubbing all the ingredients together.
• When cake has baked for 25 mins, whip it out of the oven. Working quickly, spoon over the yogurt, scatter over the fruit, then top with the crumble. Return to oven for 15-20 mins until a skewer comes out clean. Serve warm as a pudding, or cooled and cut into squares with tea.

APRICOT CRUMBLE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch rectangular baking dish and line with parchment paper.
• Beat white sugar, butter, and eggs together in a bowl with an electric mixer. Add self-rising flour, milk, vinegar, and vanilla extract and stir with spoon. Pour into the prepared dish. Cover with apricots, pitted-sides down.
• Place all-purpose flour, superfine sugar, and cubed butter into a bowl. Rub butter into flour and sugar with your fingertips until crumbles form. Sprinkle topping evenly over the apricots.
• Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, about 40 minutes.

APRICOT COCONUT CRUMBLE CAKE

Steps:

• Preheat oven to 350°. Grease and flour 13x9-inch pan.
• Combine top 3 ingredients, mixing at medium speed on electric mixer until well blended.
• Gradually add milk, mixing well after each addition; blend eggs and vanilla.
• Add combined dry ingredients to cream cheese mixture; mix well.
• Pour half of batter into pan. Dot with the preserves and cover with the remaining batter.
• Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
• Combine coconut, brown sugar, cinnamon and margarine; mix well.
• Spread onto the cake and broil 3-5 minutes or until golden brown.

APRICOT CRUMBLE WITH OATMEAL TOPPING

Steps:

• First make the topping. Preheat the oven to 350 degrees. Cover a baking sheet with parchment. Place the oats, rice flour, whole-wheat flour or ground flaxseeds, turbinado sugar, salt and nutmeg in a food processor fitted with the steel blade and pulse several times to combine. Add the butter and pulse until the butter is evenly distributed throughout the grain mix. The mixture should have a crumbly consistency.
• Spread the topping over the parchment-covered baking sheet in an even layer. Place in the oven and bake 10 minutes. Rotate the pan, stir the mixture, and bake another 10 minutes, until nicely browned. Remove from the heat and allow to cool. You can keep this in an airtight container or freezer bag in the freezer for several weeks.
• Raise the oven heat to 400 degrees. In a large bowl, toss together the apricots, honey or agave nectar, cinnamon, cornstarch, slivered almonds, vanilla and almond extract. Cover and let sit for 15 minutes.
• Butter a 2-quart baking dish. Scrape the fruit and all of the juice in the bowl into the baking dish. Spread the crumble topping over the apricots in an even layer. Bake 20 minutes, or until the fruit is bubbling and the topping is nicely browned. Remove from the heat and allow to cool for at least 10 minutes before serving.

APRICOT CRUMBLE SQUARES

Steps:

• Preheat oven to 400 degrees.
• 8 inched square cake pan, ungreased.
• Base: In a medium bowl, mix together flour, baking powder, and salt.
• In a large bowl beat butter and sugar until smooth and creamy. Beat in egg and vanilla until incorporated. Blend in flour mixture, just until a dough forms. Spread dough evenly in pan. Bake in preheated oven for 6 to 7 minutes, until lightly browned.
• Topping: Arrange apricots evenly over top of base. Sprinkle with sugar and cinnamon.
• Bake 10 to 12 minutes longer or until golden brown.Place pan on a wire rack to cool completely, then cut into squares.

APRICOT & BLUEBERRY CRUMBLE CAKE

Steps:

• Line an oblong traybake tin (8 x 12in) with baking parchment and heat oven to 350°F
• Beat the butter, sugar, flour, baking powder, eggs and milk together until creamy. Spoon into the tin, level the top, then bake for 25 mins until almost set.
• Meanwhile, get the yogurt and fruit at the ready and make the crumble by rubbing all the ingredients together.
• When cake has baked for 25 mins, whip it out of the oven. Working quickly, spoon over the yogurt, scatter over the fruit, then top with the crumble.
• Return to oven for 15-20 mins until a skewer comes out clean.
• Serve warm as a dessert, or cooled and cut into squares with tea.

APRICOT, CHERRY, AND GRAHAM CRACKER CRUMBLE

Steps:

• Preheat oven to 375°F. Combine apricots, cherries, cornstarch, 2 tablespoons brown sugar, and a pinch of salt in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Toss to combine and transfer to a shallow 1 1/2-qt. baking dish.
• Combine crackers, butter, and a pinch of salt in a medium bowl. Work butter into crackers with your fingers until mixture comes together. Add nuts and remaining 2 tablespoons brown sugar and work in with your fingers until combined. Scatter over fruit.
• Bake crumble until topping is golden brown and fruit is bubbling, 35-45 minutes. Let cool slightly before serving.

PEANUT BUTTER AND APRICOT OATMEAL CRUMBLE BARS

Steps:

• Preheat oven to 350°F (180°C). Line an 8x8-inch (2 L) baking pan with parchment paper. Place apricots and water in a large saucepan. Bring to a simmer, cover, stirring occasionally until apricots have absorbed water, about 7 minutes. Stir in jam. Remove from heat, then puree in a food processor. It doesn't need to be perfectly smooth.
• Meanwhile, in a large bowl, stir oats with flour, brown sugar, baking powder and salt. Stir in peanut butter. Mixture should be clumpy and will not be smooth. Using your fingers, work in butter until mixture is crumbly. Place slightly more than half the mixture, about 1 3/4 cups (425 mL), onto the parchment paper in the pan. Press firmly to form a single layer. Top with apricot mixture then gently spread to cover.
• Toss peanuts into remaining oat mixture, keeping the crumble as best you can. Crumble evenly over apricot mixture. Bake in centre of preheated oven 30 to 35 minutes, or until golden. Cool completely before cutting into bars.

APRICOT AND BANANA CRUMBLE

Steps:

• Soak the apricots in water to cover for 2 hours. Drain and chop them.
• Put the apricots and bananas in a baking dish and sprinkle with the coriander.
• Sift the flour into a bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar.
• Sprinkle this crumble topping over the fruit. Cook in a preheated moderately hot oven, 200C (400F) for 45 minutes or until the topping is golden brown. Serve with cream.

APRICOT, BANANA & APPLE CRUMBLE

Steps:

• 1) Place the all the filling ingredients into a large pan on a medium-high heat and stew for 30 mins, stirring and adding water as required 2) Spread over an ovenproof dish about 3 inches thick. over in clingfilm and refrigerate for at least 2 hours 3) For the cumble, mix together all of the ingredients except the sugar with your fingertips, rubbing it all together until it forms a crumb consistency. It takes about 5 mins to achieve this 4) When ready, pre-heat oven to 180°C and scatter the crumble mix over the fruit. (You will not need it all, so place it in the freezer for another time of mix with honey and toast to make really tasty grenola) 5) Place in oven and cook for about 20-30 mins until crunchy and golden ontop. Serve with plenty of hot custard.

APRICOT CRUMBLE PARFAIT

Steps:

• For compote:
• Cook apricots, sugar, and 1 cup water in a small heavy saucepan over low heat, stirring occasionally, until apricots are plump, soft, and just beginning to break down, about 30 minutes. Transfer compote to a small bowl and let cool completely. DO AHEAD: Can be made 1 week ahead. Cover and refrigerate.
• For crumble:
• Preheat oven to 350°F. Combine all ingredients in a large bowl. Rub mixture with your fingertips until butter is completely incorporated and mixture resembles wet sand. Spread out on a rimmed baking sheet.
• Bake, stirring occasionally, until golden brown, 15-17 minutes. Let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
• For assembly:
• Scoop 2 tablespoons ice cream into each small jar or sturdy glass. Spoon 1 tablespoon apricot compote over ice cream and top with 1 tablespoon crumble. Repeat with remaining ingredients for 6 layers total. Freeze for 30 minutes to set.

MACADAMIA & APRICOT CRUMBLE CAKE (AUSTRALIAN)

Steps:

• Preheat oven to 180oC.
• Grease a 23cm round springform cake tin or line with baking paper.
• Place the chopped macadamia nuts, flour, baking powder and ginger in a food processor and blend until macadamias are ground.
• In a separate large bowl, beat the butter and sugar until light and fluffy. Add the egg gradually, beating well with each addition.
• Lightly fold through half the macadamia flour mixture followed by the buttermilk.
• Fold through the remaining flour, then spoon into the prepared tin and smooth the top.
• Place apricots, skin side down, on the cake gently pressing into mixture.
• Using fingertips, combine the crumble ingredients and scatter over the apricots.
• Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean.
• Allow to cool in the tin for 10 minutes before lifting out onto a wire rack.

APRICOT CRUMBLE PIE

Steps:

• Heat oven to 400°F.
• Toss apricots with granulated sugar and tapioca. Let stand 15 min. Mix flour and brown sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs; set aside.
• Prepare pie crust as directed on package for unfilled 1-crust pie, using 9-inch pie plate. Fill with apricot mixture; top with crumb mixture.
• Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.