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This apricot crumble uses fresh or canned apricots for a perfectly sweet-tart, jammy, and ultra-delicious filling with a crisp, oaty topping. It makes a decadent summer dessert or brunch, perfect for picnics or à la mode.
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Why You’ll Love This Easy Apricot Crumble Recipe
Apricot crumble (or apricot crisp) is simple and inexpensive to make for a surprisingly delicious, impressive, and crowd-pleasing dessert. Whether you use fresh apricots during apricot season, or canned apricots year-round, this 7-ingredient, easy apricot crumble recipe is a must-try.
In this recipe, sweet, tart, and juicy apricots bake into a tender filling beneath a crispy, crunchy oat brown sugar topping. Add an optional lavender flavor for an intriguing twist! This naturally vegan, optionally gluten-free and refined sugar-free dessert can be enjoyed hot or cold, and is perfect for summer.
Have even more apricots? Try my vegan apricot bread, apricot cookies, and/or apricot upside-down cake. Or try apple and blueberry crumble or vegan plum crisp (among others!).
The Ingredients
Refer to the recipe card for the full list of ingredients and substitutes.
Recipe Variations
- Thickeners: 1 tbsp cornstarch (or arrowroot/tapioca starch) thickens the apricot juices into a sauce.
- Fruit: Substitute a portion with peaches, raspberries, nectarines, blueberries, cherries, apple, pear, etc. Dried raisins/cranberries also work.
- Flavor boosters: Add warm depth to this easy recipe for apricot crisp/crumble with almond or vanilla extract, cinnamon, ginger, cardamom, orange zest, etc.
- Oat-free crumble topping: Prefer a traditional oat-free crumble topping? Try the streusel from my vegan apple crumble.
- Topping add-ins: I.e., shredded/flaked coconut, nuts/seeds, vegan chocolate chips, etc.
- Make it gluten-free: Replace the all-purpose flour with gluten-free flour (a 1-for-1 substitute) and make sure your oats are labeled gluten-free.
How to Make Apricot Crumble
This apricot crisp recipe is so simple to prep and is made up of just a few steps.
Step 1: First, preheat the oven to 350°F (180 °C) and grease an 8-inch baking dish. Then, halve the apricots, remove the pit, and slice each apricot half into 2-3 slices. Transfer the apricots, sugar, lavender (if using), and salt to the baking dish. Toss to combine.
Step 2: Next, in a separate bowl, mix the crisp topping. Slowly drizzle in the oil until you achieve an uneven crumb consistency.
Step 3: Sprinkle the oat topping over the fruit and bake for 25-35 minutes until golden on top and the fruit is bubbly. Finally, cool the apricot crumble for at least 20 minutes. Serve and enjoy!
If the top is browning too quickly, loosely tent it with foil.
FAQs
Absolutely! Prepare the filling and topping a day in advance and store them in separate airtight containers in the fridge. Bring both to room temperature for 20 minutes, then assemble and bake.
Apricots become more tart when baked, but if you find them a bit too tart, the flavors tend to mellow out overnight.
Yes! Replace the all-purpose flour with a 1-for-1 substitute (like King Arthur or Bob’s Red Mill) and make sure the oats are labeled gluten-free. Note: texture may vary.
Toni’s Recipe Tips
- Use ripe apricots: Ensure they’re ripe enough for the best sweet-tart flavor and jammy texture. Under-ripe apricots are too tart (and firm).
- Sweeten to taste: Depending on the fruit sweetness and personal preference. Note that apricots get more tart when baked.
- Let it rest: Just 15-20 minutes can help to slightly cool and thicken the filling, making it easier to serve and enjoy.
Serving Suggestions
Enjoy a portion of summery vegan apricot crumble warm or chilled with:
- Vegan whipped cream
- Dairy-free yogurt
- Vegan custard
- A scoop of vegan vanilla ice cream
- Vegan date caramel sauce
- Fresh berries, extra sliced apricots, nectarines, peaches, etc.
Storage Instructions
Fridge: Cool, then store in an airtight container for 3-4 days. It tastes even better on day two.
Freeze: In an airtight container for up to 3 months. Then, thaw in the fridge overnight.
Reheat: Reheat small portions in the microwave (45-60 seconds; the topping will be soft) or bake larger amounts at 350°F (175 °C) for 15-20 minutes.
More Vegan Crumbles and Cobblers
Vegan Desserts
Easy Peach and Blueberry Cobbler
Vegan Desserts
Easy Nectarine Crisp
Vegan Desserts
Easy Strawberry Crumble
Vegan Desserts
Easy Blackberry Crumble
If you tried this easy apricot crumble recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
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Easy Apricot Crumble (With Oats)
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Ingredients
- 2 pounds of apricots pitted and quartered
- ¼ cup of granulated sugar
- 1 teaspoon of dried culinary lavender buds (optional)
- Pinch of salt
- 1 cup of old-fashioned oats
- ½ cup of all-purpose flour
- ⅓ cup of brown sugar
- ¼ teaspoon of salt
- ¼ cup of canola oil
Instructions
- Preheat the oven to 350°F (180 °C).
- In an 8×8" baking dish or pan, combine apricots, granulated sugar, lavender buds (if using) and pinch of salt.
- In a medium mixing bowl, combine oats, flour, brown sugar, and ¼ teaspoon of salt. Drizzle in canola oil and mix until crumbly. Sprinkle oat topping onto the fruit.
- Place the baking dish on the middle rack in the oven. Bake for 25 minutes, or until the fruit is bubbly and the crisp topping is golden brown.
- Serve warm, room temperature or cold. Optionally, top with vanilla vegan ice cream.
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Notes
- Use ripe apricots: Ensure they’re ripe enough for the best sweet-tart flavor and jammy texture. Under-ripe apricots are too tart (and firm).
- Sweeten to taste: Depending on the fruit sweetness and personal preference. Note that apricots get more tart when baked.
- Let it rest: Just 15-20 minutes can help to slightly cool and thicken the filling, making it easier to serve and enjoy.
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What a lovely and delicious dessert! My family is going to be obsessed with this recipe. It sounds so yummy. I’m definitely gonna try it anytime soon.
As apricots are soon gonna be out of season, can we substitute apricot with apples or peaches?
Definitely! Hope you enjoy it 🙂