Photographer: John Paul Urizar. Stylist: Michele Cranston.
Treat yourself and your loved ones to this lush, sweet and aromatic apricot crumble recipe. However, we think there’s never enough crunchy crumble topping to go around. So for this apricot crumble recipe, we’ve made a big batch and baked half of it separately so there’s an extra little portion for everyone!
Ingredients
Method
Preheat the oven to 200°C (180°C fan-forced). Grease a 6-cup (1.5 litre) ovenproof dish, place on a baking tray.
Combine apricots and jam in a medium bowl, stir to combine. Sprinkle over cornflour and toss lightly. Spoon apricot mixture into prepared dish, piled high as apricots will collapse on baking.
Place flours, cinnamon, brown sugar, butter and oats in a medium bowl. Using fingertips, rub in until mixture clumps together in coarse crumbs. Stir in almonds.
Arrange about half the Crumble Topping on top of apricot mixture in the dish. Place the remaining crumble on a small, greased oven tray. Bake the apricot crumble for about 25-30 minutes or until golden and bubbling. Bake the extra crumble topping until golden brown.
Serve with vanilla ice-cream and extra crumble topping.
Can apricot crumble be made ahead?
The unbaked crumble (step 3) is suitable to freeze. Defrost in the fridge then continue the recipe in steps 2 and 4.
What is the secret to a good apricot crumble?
We’ve combined fresh apricots with apricot jam for maximum flavour. Using your fingers to make the crumble, rather than a food processor like some recipes, can give you different sized crumbs and texture. The flaked almonds add extra crunch. Make sure you keep the apricot crumble in the oven until it’s perfectly golden and bubbling.
How to choose, store and prepare fresh apricots
Apricots are in season over summer. Choose undamaged, well coloured fruit — though neither colour nor softness are reliable indicators of well-flavoured apricots. The best indicator is a sweet aroma.
Keep ripe apricots in a covered container in the refrigerator and use them within a day or two; for fullest flavour, allow them to return to room temperature before eating.
Apricots do not need the skin removed but are usually split and the stones removed before cooking.
