Traditional recipes

Peach and apricot crumble recipe

Peach and apricot crumble recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Peach desserts

Plan on one peach and two apricots per person. You can add a little sugar to the fruits if they are too tart, but personally, I think it's unnecessary.

8 people made this

IngredientsServes: 8

  • 16 apricots, stoned and chopped
  • 8 peaches - peeled, stoned and cut into chopped
  • 115g butter, cut into pieces
  • 100g caster sugar
  • 120g plain flour
  • 80g rolled oats

MethodPrep:5min ›Cook:30min ›Extra time:10min cooling › Ready in:45min

  1. Preheat the oven to 200 C / Gas 6. Divide the fruits among 8 individual ramekins.
  2. Bake in the preheated oven for 10 minutes.
  3. Meanwhile, stir together the butter, caster sugar, flour, and rolled oats until you have coarse crumbs. Divide the crumble over the partially cooked fruit.
  4. Return to the oven until the crumble is golden, about 20 minutes. Let cool for a few minutes before serving, because the fruit will be very hot.
  5. Serve plain or with a scoop of vanilla ice cream.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

Easy Crumble Recipe With Peach and Apricot

This Lightened Up Peach Apricot Crumble is a gluten-free and vegan dessert that is so healthy you can eat it for breakfast! This recipe comes together in less than 45 minutes!

Lightened Up Peach Apricot Crumble is all of the good with none of the bad. It is healthy, sweet, and celebrates the fresh juicy flavor of spring peaches and apricots.

The peaches and apricots cook down in the oven to create a sauce jammy consistancy that coats each and every bite of sweet fruit. The crumble is baked to golden brown perfection and provides the perfect crunchy compliment to the soft fruit.

The result is so delicious, that you’d never believe it was healthy.

With a few superfood ingredients, like peaches and apricots, this Lightened Up Peach Apricot Crumble Recipe is a source of good-for-you nutrients.

Peaches are a low calorie and low sugar fruit, that are high in nutrients and fiber. They can help prevent cancer and serious heart conditions. They can help us maintain a healthy weight and support healthy vision.

Apricots, another stone fruit, is also high in nutrients while being low in sugar. They can support digestion, help control blood sugar, and keep your immune system functioning at its best.

Recipe Summary

  • 8 cups fresh apricots, pitted and coarsely chopped
  • 3 tablespoons lemon juice
  • 4 cups rolled oats
  • ½ cup brown sugar
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ cup butter
  • ¼ cup water
  • ½ cup heavy cream, whipped (Optional)

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Toss the apricots with the lemon juice in a bowl set aside. Combine oats, brown sugar, cinnamon, cloves, and nutmeg in a bowl. Cut in the butter with a knife or pastry blender until mixture resembles coarse crumbs. Set 2 cups of the oat mixture aside in a bowl. Mix the water into the remaining oat mixture until well blended pat mixture into the prepared baking dish to make a crust. Spread the apricots evenly over the crust, and top with the reserved crumble mixture.

Bake in the preheated oven until the topping is lightly browned, 35 to 40 minutes. Served hot with whipped cream.

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!

  • This Asparagus Quiche is a delicious, savory dish that goes together in a snap — especially if you buy store-bought crust ahead of time.
  • You can't have a brunch without a couple of different egg dishes. I'd add this Fresh Herb, Tomato, and Goat CheeseFritatta to your brunch spread. It's a hit every time!
  • All the oatmeal lovers in your life will love this Strawberry Banana Chocolate Baked Oatmeal!
  • Create a do-it-yourself parfait bar and be sure to have this Baked Apple Yogurt on hand as a topping. will round out your carb offerings quite nicely, don't you think?

  • 6 ripe-but-firm apricots, halved and stones removed
  • 6 tbsp Marsala wine
  • 3 tbsp demerara sugar
  • 50g/1¾oz amaretti biscuits, finely crushed (see Recipe tips, below)
  • 25g/1oz butter, plus extra for greasing
  • 25g/1oz flaked almonds

Preheat the oven to 200C/180C Fan/Gas 6 and grease a shallow ovenproof dish with butter.

Arrange the apricots, cut-side up in the dish. Spoon over 4 tablespoons of Marsala wine.

Measure the sugar, crushed biscuits and butter into a small bowl. Rub together using your hands until the mixture looks like crumble.

Top the apricots with the crumble and sprinkle with flaked almonds.

Bake for about 15 minutes, then spoon over the remaining 2 tablespoons of Marsala wine. Put back into the oven for another 5 minutes, or until soft and golden-brown.

Recipe Tips

Many amaretti biscuits are gluten free, but do check the label as some aren't.

Roasted stone fruit and brown sugar pavlova (pictured above)

Brown sugar-spiked meringues, topped with roasted stone fruits and a foil of not-too-sweet whipped honeyed Greek yoghurt. If you are not making the pavlova, try roasting under-ripe fruit (or fruit that refuses) to ripen in the same way to get the best out of it.

Vegans can make meringues using aquafaba (the water from a can of chickpeas). Here is a quick recipe: Whip 150g chickpea water with a pinch of salt until very stiff, add 150g of caster sugar and 1½ tsp cream of tartar, and whip on high until the sugar grains have dissolved. Use coconut yoghurt in place of dairy and agave in place of the honey.

Prep 15 min
Cook 1 hr 20 min
Serves 8-10

For the meringue
4 eggs
150g golden caster sugar
50g soft brown sugar

For the fruit
2 peaches, stoned and quartered
4 apricots, stoned and halved
4 plums, stoned and halved
150g strawberries, halved
A few sprigs thyme, leaves picked
2 tbsp runny honey
4 bay leaves
Juice and zest of 2 limes

For the yoghurt
200ml thick Greek yoghurt
1 tbsp vanilla paste or 1 tsp vanilla extract and 1 tbsp honey

Heat the oven to 150C/300F/gas 2. Separate the eggs and put the yolks to one side for another use. (You can use them for mayonnaise, custard or add them to whole eggs when you’re making scrambled eggs to make them extra rich.)

Make sure the bowl of your stand mixer is very clean, then whisk the egg whites to stiff peaks.

Add the sugars and a pinch of salt and whisk on the highest setting for about five minutes, until all the grains of sugar have disappeared – rub the meringue with your fingertips if you can still feel the grains, keep going.

Line a baking tray with greaseproof paper and spoon the mixture into the middle of the tray, use the back of a spoon to make a circle roughly the size of a large dinner plate (about 24-26cm in diameter), then use the spoon to make it lower in the middle and a little higher around the sides. Once you have a shape you like, use your spoon to create waves and peaks in the meringue, which will look great when it is cooked. Bake for an hour, until golden on the outside and chewy on the inside.

Take the meringue out and turn up the oven to 200C/390F/gas 6. Toss the fruit in the thyme, honey, bay leaves, and the lime juice and zest, spread on a baking tray and roast for 20 minutes, until everything caramelises. Depending on the ripeness of your fruit, you may have to roast some of it longer. You are looking for the fruit to soften in the middle and to caramelise a little at the edges. Set aside to cool.

Mix the yoghurt with the vanilla and a couple tablespoons of the liquid from the roasting pan. Once everything is cool and you are ready to eat, pile the yoghurt on to the meringue, and top as artfully as you like with the fruit.

Peach-Apricot Cobbler

There is a schism in the South between people who prefer the biscuity type of cobbler and those who prefer the caky type. This one favors the latter group, and most Southern cooks know a version of the recipe by heart.

This recipe calls for defrosted frozen fruit use fresh fruit when it's in season. Whole milk adds richness and is preferred here, but low-fat milk can be substituted.

Any cobbler is made better with a scoop of vanilla ice cream, but this one is particularly improved by a honey-flavored ice cream, such as Haagen-Dazs Reserve Hawaiian Lehua Honey & Sweet Cream.

Make Ahead: The cobbler can be made early on the day it is to be served. Reheat in a 300-degree oven until warmed through.

Servings: 8 generous servings

For the fruit: Combine the peaches, apricots, ginger and sugar stir to mix well, then let the mixture sit at room temperature for 1 hour.

Preheat the oven to 325 degrees. Have ready a medium cast-iron skillet or ovenproof baking dish. (A skillet works better than a baking dish and looks just right.)

Cut the butter into several pieces place them in the skillet or baking dish. Place in the oven while the oven preheats let the butter melt until the milk solids cluster and the butter begins to brown and smells nutty.

While the butter is melting, prepare the batter: Whisk together the flour, sugar, salt and baking powder in a medium bowl. Add the milk and extracts, whisking until the batter is smooth.

Place the skillet with the melted butter on top of the stove. Pour the batter into the skillet a crust will begin to form around the edge. Use a slotted spoon to add the fruit mixture, spreading it evenly on top of the batter without breaching the crust edge.

(Reserve any accumulated fruit juices they can be frozen and used as an ice cream topping, reduced for a sauce or added to a jam recipe.)

Return the skillet to the oven bake for 1 hour, until the cobbler is a deep golden brown and springy to the touch. Allow to cool slightly before serving.


This is the quintessential British, never-fails-to-please dessert. It's also sensible, by which I mean that it isn't expensive and it is a great vehicle for celebrating gluts of fruit. The only thing to remember is that your fruit must cook to tenderness in the time it takes the crumble to become golden. So, when your fruit is particularly unripe, it's a good idea to cook it slightly in advance.
Serves 8

• 1 1/3 lb apricots, quartered and pitted
• 3 peaches, pitted and sliced
• 1 lb blackberries
• finely grated zest of 1/2 and juice of 1 lemon
• 3/4 cup sugar
• 1¼ cups all-purpose flour
• 3/4 cup almonds, ground
• 3/4 cup butter, chopped
• 6 tbsp flaked almonds
• creme fraiche or whipped cream, to serve

1. Preheat the oven to 350°F. Put the fruit and lemon juice and zest into an ovenproof dish and stir in 3 tbsp of the sugar. To make the crumble, mix the flour, remaining sugar, and the ground almonds together and rub in the butter with your fingers until the mixture turns crumbly.

2. Put the crumble on top of the fruit, sprinkle the flaked almonds on top, and bake for 40 minutes. The top of the crumble should be golden and the fruit tender (insert a small, sharp knife to test for this). If your fruit is still a bit hard but your crumble is already golden, cover the top with some foil to keep it from getting too dark and bake a little longer.

3. Leave to cool a little and serve with creme fraiche or whipped cream.

Other fruits: You can fall back on good old cooking apples to extend a meager amount of expensive fruit-raspberry and apple is lovely at the end of the summer, for example-then there is plum or greengage and almond, pear or apple and , rhubarb (rhubarb crumbles are good with chopped preserved ginger or grated orange rind) and pear and cherry.
Other toppings: The nuts and sugars can be changed too. Brown sugars are lovely in autumn (a little molasses sugar—available online— makes a particularly fudgy, dark crumble), and honey or maple syrup can replace some of the sugar in the fruit. Nuts can be quite chunky. You can also replace some of the all-purpose flour with whole- wheat, or bread crumbs, in autumn and winter.
Dried fruits: Dried apples, cranberries, sour cherries, and apricots (soaked and drained) are all good when mixed with fresh apples and pears.

Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.

How to make this fresh fruit crisp

To make this easy apricot recipe, you’ll first prepare your apricots and make the filling. Then you’ll make the crisp topping, bake and enjoy! Find the full recipe with ingredient amounts in the recipe card below.

The Filling

To make the crisp filling, start by preparing your apricots. Rinse them, cut them in half, and remove the seed. Then slice each apricot half into two or three slices, depending on the size of the apricots.

Place the apricots in a large bowl and add lemon zest, cornstarch, ground ginger and cinnamon. Toss to combine. Then drizzle the honey (you can substitute pure maple syrup or granulated sugar) over the apricots and stir until everything is well combined. Pour the filling into a lightly greased 8࡮-inch square baking dish.

Crisp Topping

To make the topping, stir together oats, flour, cinnamon and salt. Then add the cold cubes of butter and use your fingers to work the butter into the topping until it begins to clump together. The butter pieces should be small. Stir in the pure maple syrup and then crumble the topping over the fruit filling in the baking dish.

Bake the crisp until the filling is bubbly and juicy and the topping is lightly golden brown. Serve the crisp warm or at room temperature, with vanilla ice cream if desired.