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.

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.