Apricot Crumble – Slender Kitchen

Apricot Crumble may just be my new favorite fall dessert. The sweet apricots bake down until they melt in your mouth and then there is the crispy, buttery topping that everyone loves in any traditional crumble.

When you read the title of this recipe, are you thinking that apricots don’t belong in a crumble? I admit, I, too thought this dessert recipe may have been too far out there. Peaches, cherries, blueberries, apples — all crumble-worthy, right? But apricots? A few years ago, I wouldn’t have even been able to tell you if they were even available at my grocery store. If they were, I’d never noticed. Even if I did notice, I’m sure I didn’t know it was an apricot. In my mind, at the time, apricots only came in the dried version.

Truth be told, I hadn’t actually ever had a fresh apricot until I was well into adulthood.

Not only that, I had built up this weird aversion to them in my mind and had no desire to try them even though I absolutely loved dried apricots. Weird, right? It’s sort of like people who love spaghetti sauce and ketchup but won’t dare touch a real tomato. True story, I live with one of those people and it sometimes drives me crazy.

The thing that got me to finally eat an apricot was a minor act of deception — a friend snuck some cut apricots into a salad that I mistakenly took as peaches and, well, I ate them and presto, chango, I immediately fell in love…and proceeded to buy like four pounds of them the next time I went to the market.

The next time I had to come up with a brunch item to bring to my girlfriend’s house, I found myself staring at the mountain of apricots in my kitchen. Right then and there, I decided to overcome my fear once and for all and bake with them. The recipe I chose to create was a lightened-up version of this delicious recipe for Apricot Breakfast Crisp.

Ideas for Customizing Apricot Crumble

So if you’re still like the old me, and even after trying an apricot you just can’t do it, I understand. Try these ideas for mixing up this recipe:

• Use any fruit you like! Really. Well, within reason (maybe not watermelon). Stone fruits swap for stone fruits fairly easily, and berries or apples also work well as a “crumble.”
• Add this on top of some ice cream for a decadent dessert.
• Top this on some Greek yogurt for breakfast or a snack.
• Use vanilla instead of almond extract.
• Try almond or coconut flour instead of whole wheat.
• Leave the almonds out or substitute walnuts or pecans instead.

Other Dishes to Serve with Apricot Crumble

Since I mentioned I made this recipe originally for a brunch, I thought I’d identify other dishes that would complement this Apricot Crumble if you wanted to put together your own brunch!

How Do You Make a Crumb Topping?

Crumb toppings are so easy to make, it’s ridiculous. Once you learn how to make one, you’ll be tossing crumb toppings on everything you can find! Remember, this is a topping — so it always goes on top of your fruit.

For the crumb topping I made for the Apricot Crumble, I started with melted butter, then added brown sugar, carefully mixing that together. I then added flour to the butter and sugar mixture, following that with the nuts, salt and spices. I mixed it all up until large clumps started to come together — that’s when you know it’s ready to go. Spread the entire mixture on top of the fruit and pop it in the oven. Yum!

Many crumb topping recipes will call for more butter and more sugar, which is fine, but I like to make my recipes lighter and I think you’ll find you miss none of the extra fat or calories when you eliminate or pare down some of the ingredients.

What Are the Benefits of Eating Apricots?

The apricot is a stone fruit found growing on small trees. They have a soft, smooth, surface covered in velvety hairs. While they aren’t very juicy like a peach, they can still taste just as sweet.

Apricots are a good source of vitamins C and A, fiber, antioxidants, iron, potassium, and calcium. They are good for your heart, your blood, skin, and bones and make a great low-calorie, nutritious, on-the-go snack — that is when you’re not making them into a dessert!

This recipe originally appeared in 2012 but has been udpated with new photos and tips.