Easy Apricot Crumble (With Oats)
This apricot crumble uses fresh or canned apricots for a perfectly sweet-tart, jammy, and ultra-delicious filling with a crisp, oaty topping – a decadent summer dessert or brunch!
Servings: 4 - 6
Calories: 485kcal
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 8x8" 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.
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.
Nutrition
Calories: 485kcal | Carbohydrates: 81g | Protein: 8g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 164mg | Potassium: 702mg | Fiber: 7g | Sugar: 51g | Vitamin A: 4372IU | Vitamin C: 23mg | Calcium: 61mg | Iron: 3mg
