Apricot crumble is the ultimate quick and easy summer dessert! This express recipe requires no pastry skills and very few ingredients. In no time at all, your crumble is ready to go into the oven, leaving you free to prepare the rest of the meal.
It’s the perfect quick and easy dessert to round off a summer meal without spending hours in the kitchen: after a barbecue, chicken skewers, garlic shrimp or even shakshuka, it adds that sweet, fruity touch everyone loves.
I love this simple and delicious dessert, which I often make with different fruits depending on the season. Our all-time favorite is still apple crumble, but as soon as apricots are back in season, I can’t resist making this version to share with the whole family!
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What is a crumble?
A crumble refers to the crumbly topping that you sprinkle over fruit before baking. Once baked, you get a delicious contrast: a soft, juicy layer of fruit underneath and a golden, crispy crumble on top.
Making crumble topping is really simple. You only need a few basic ingredients: sugar (brown sugar works best for its lovely caramel flavour), flour or a mix of flour and almond meal, and cold butter. I always like to add a pinch of fleur de sel from Guérande to really bring out the flavours.
You can prepare the crumble topping in no time using a food processor, just pulse the ingredients a few times until you get a coarse, crumbly texture. Alternatively, you can rub the mixture together with your fingertips.
Sometimes, I shape the dough into a ball and grate it with a large grater or pass it through a coarse sieve to get an even more rustic, uneven crumble texture, extra delicious!
The Recipe in Video
Ingredients:
NB: You can print out the recipe card below.
Crumble Topping
- 50 g brown sugar (1.8 oz)
- 50 g all-purpose flour (1.8 oz)
- 50 g almond meal (you can replace it with flour if you prefer) (1.8 oz)
- 50 g cold butter (1.8 oz)
- A pinch of fleur de sel from Guérande (optional)
Filling
- 500 g apricots (about 10)
- A little brown sugar
Preparation steps :
Preheat oven to 180°C ( 356°F )
Rub all the crumble ingredients together with your fingertips until you get a coarse, crumbly texture.
Wash the apricots and pat them dry. Remove the pits and cut the apricots into quarters.
Butter individual gratin dishes (or a baking dish) and sprinkle with brown sugar. Arrange the apricot quarters inside.
Crumble evenly over the entire surface.
You can also sprinkle some sliced almonds on top if you like.
Bake for about 30 minutes, or until the crumble is golden and crisp.
Let the crumble cool slightly before enjoying it warm. You can eat it cold, but be aware that the crumble topping may soften if it sits for too long.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Other summer recipes with seasonal fruit
Quick and easy apricot crumble
INGREDIENTS
Crumble Topping
- 50 g brown sugar
- 50 g all-purpose flour
- 50 g almond flour you can replace it with flour if you prefer
- 50 g cold butter
- A pinch of fleur de sel from Guérande optional
Filling
- 500 g apricots about 10
- A little brown sugar
PREPARATION
- Preheat oven to 180°C ( 356°F )
- Rub all the crumble ingredients together with your fingertips until you get a coarse, crumbly texture.
- Wash the apricots and pat them dry. Remove the pits and cut the apricots into quarters.
- Butter individual gratin dishes (or a baking dish) and sprinkle with brown sugar. Arrange the apricot quarters inside.
- Crumble evenly over the entire surface.
- You can also sprinkle some sliced almonds on top if you like.
- Bake for about 30 minutes, or until the crumble is golden and crisp.
- Let the crumble cool slightly before enjoying it warm. You can eat it cold, but be aware that the crumble topping may soften if it sits for too long.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
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