What do you do when a friendly neighbour gifts you a large bag of homegrown apricots? Make Apricot Crumble of course!
If you are lucky enough to have an abundance of apricots, this delicious fruit crumble recipe is super easy to make and requires minimal preparation.
I’ve never been a huge fan of apricots in the past until I tasted these deliciously plump and juicy apricots from my friend’s tree. I’d earmarked them for a batch of apricot jam, but decided on a warm apricot dessert instead.
I used around one kilo of apricots (about 30) to make this crumble, but you can reduce that amount if you have fewer on hand.
Unlike apple crumble, you don’t need to pre-cook the fruit in this dessert. Fresh ripe apricots are quite tender, and will cook down and soften in about the same amount of time that it takes for the crumble top to toast to a lovely golden colour.
How to prepare the apricots for this Apricot Crumble Recipe
Preparing the apricots for this recipe couldn’t be more easy. Just give them a wash and slice them in half. The stone will come out easily. No need to remove the skin or chop any smaller. Just place the de-stoned apricots straight into an oven-safe baking dish and you are ready to add the topping.
I’ve not added any extra sugar or sweetener to the fruit as personally I feel that the natural fruit is sweet enough.
Once cooked down the apricots develop a slight tangy acidity, which balances out the sweetness of the brown sugar in the crumble topping.
Making the Coconut Crumble Topping
For extra interest, I’ve added shredded coconut to the crumble mix. Apricot and coconut is a classic flavour combination, and the chewy coconut slivers add some lovely bite to the crumble topping.
You may also like: Crunchy Apricot & Coconut Balls
Because I’m a lazy cook, I’ve used melted butter to make the coconut crumble topping instead of rubbing in the butter like most classic fruit crumble recipes call for.
Substituting melted butter instead of rubbing in chilled pieces of butter means this dessert recipe can be in the oven in just a few minutes with minimal mess. Just stir the ingredients together, top the fruit and into the oven!
Don’t fuss too much about getting the quantities in this recipe spot on. The beauty of this dessert is that the recipe is quite forgiving. Use a little bit more or less fruit, depending on what you have. Only have a few apricots? Throw in some nectarines or peaches.
Add some extra coconut or even some chopped nuts or oats if you have some in your pantry.
The most important thing to remember is that the fruit needs to fit comfortably in the baking dish, and the crumble top should cover the fruit evenly.
Bake for around 30 minutes until the fruit is soft and the topping is golden and crisp.
Allow to cool slightly before serving warm with cream or vanilla ice-cream. Yum!!
From personal experience, the cold leftovers of this apricot and coconut crumble also makes a great breakfast the next morning with a dollop of yoghurt.
Can I substitute other fruit in place of fresh apricots?
If you don’t have fresh apricots on hand this fruit crumble recipe can also be made with other seasonal stone fruit. Try substituting nectarines or peaches for the apricots in this recipe. You may need to cut the fruit into quarters and reduce the cooking times slightly as peaches and nectarines tend to have more tender flesh than apricots.
Can I use canned apricots?
If you don’t have fresh apricots available, canned apricots may be substituted. But be aware that the finished dessert will be significantly sweeter as canned apricots are usually preserved in sugar syrup. Drain tinned fruit well and reduce cooking time as required.
- 1 kg fresh apricots (about 28-30)
Coconut Crumble Topping
- 1 cup (150g) plain flour
- 1 cup (60g) shredded coconut (unsweetened)
- 125g butter melted
- 1/2 cup (85g) Demerara sugar (soft brown sugar)
- Pre-heat oven to 190°C (375°F)
- Wash, dry and de-stone apricots by cutting them in half and removing the stone. Place in a medium sized oven safe baking dish.
- In a bowl, mix crumble topping ingredients together until combined.
- Spoon the crumble mixture over the apricots, spreading it evenly over the fruit. Don't squish it down, you'll get a better more crumbly result if the topping is spread loosely and looks a bit lumpy.
- Bake for 30 min or until the crumble is toasted and golden, and the fruit is soft and tender.
- Allow to cool slightly and enjoy while still warm with cream or vanilla ice-cream.
The apricots in this recipe can be substituted for other seasonal stone fruits such as nectarines or peaches.
If you don't have fresh apricots available, canned apricots may be substituted but be aware that the result will be significantly sweeter. Drain tinned fruit well and reduce cooking time as required.
All My Poppet recipes use a 250ml Australian standard cup for measurements unless otherwise specified.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 278 Total Fat: 16g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 4g Cholesterol: 34mg Sodium: 132mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 4g Sugar: 16g Sugar Alcohols: 0g Protein: 4g