By Martha Rose Shulman
- Total Time
- 1 hour 20 minutes
- Rating
- 4(91)
- Notes
- Read community notes
Because apricots bake so quickly (the crumble needs only 20 minutes in a 400-degree oven) it’s important to bake the topping for this crisp ahead.
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Ingredients
Yield:Yield: 8 servings
- 1¼cups rolled oats
- ¼cup rice flour
- ¼cup whole-wheat flour or toasted flaxseeds, coarsely ground
- ⅓cup turbinado sugar
- ½teaspoon freshly grated nutmeg
- ⅛teaspoon salt
- 3ounces (6 tablespoons) cold unsalted butter, cut into ½-inch pieces
- 2pounds apricots, cut in half, stones removed
- 3tablespoons mild honey or dark agave nectar
- ½teaspoon cinnamon
- ½teaspoon cornstarch
- ¼cup lightly toasted slivered almonds
- 1teaspoon vanilla extract
- ¼teaspoon almond extract
For the Topping
For the Apricots
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
293 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 5 grams dietary fiber; 25 grams sugars; 5 grams protein; 40 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
First make the topping. Preheat the oven to 350 degrees. Cover a baking sheet with parchment. Place the oats, rice flour, whole-wheat flour or ground flaxseeds, turbinado sugar, salt and nutmeg in a food processor fitted with the steel blade and pulse several times to combine. Add the butter and pulse until the butter is evenly distributed throughout the grain mix. The mixture should have a crumbly consistency.
Step
2
Spread the topping over the parchment-covered baking sheet in an even layer. Place in the oven and bake 10 minutes. Rotate the pan, stir the mixture, and bake another 10 minutes, until nicely browned. Remove from the heat and allow to cool. You can keep this in an airtight container or freezer bag in the freezer for several weeks.
Step
3
Raise the oven heat to 400 degrees. In a large bowl, toss together the apricots, honey or agave nectar, cinnamon, cornstarch, slivered almonds, vanilla and almond extract. Cover and let sit for 15 minutes.
Step
4
Butter a 2-quart baking dish. Scrape the fruit and all of the juice in the bowl into the baking dish. Spread the crumble topping over the apricots in an even layer. Bake 20 minutes, or until the fruit is bubbling and the topping is nicely browned. Remove from the heat and allow to cool for at least 10 minutes before serving.
Ratings
4
out of 5
91
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Cooking Notes
Chiara, Italia
Topping ingredients in metrics113g cups rolled oats30g cup rice flour30g cup whole-wheat flour or toasted flaxseeds, coarsely ground67g cup turbinado sugar½ teaspoon freshly grated nutmeg0,7g salt85g cold unsalted butter, cut into 1,27cm pieces
Caroline
Dry, bland sandy topping. Should have just stuck with my gut on this. Why turn the topping into dust when the texture of oats is oh so wonderful.
Karen L
The topping is quite tasty. I substituted two of the tbls of butter for olive oil, added 2 tbls unsweetened coconut, and chopped pecans instead of almonds. My apricots that I used were on the softer side, I should have used firmer ones. Tastes really nice.
T. Oakley
Followed this one to the letter but somehow there was a discernable bitterness. Friends suggested it was the apricot skins. Should I have peeled them?
Tina HP/Paris
Loved this. But...we served it with vanilla ice cream (with loads of vanilla bean specks). Everybody loved it, 10, 17, the grownups...
Pat K
Eh, Nothing to write home about; a tad boring. I would cut the apricots into quarters. The halves don't serve well.
Anu
I followed the recipe to the T and found that the oat mixture baked for 20 beforehand resulted in very brown oats on the edge of burned. When I make this again I’ll only cook them for 10 minutes and then check at 5 minutes to move the mixture around on pan. Other than that - just delicious!
Chiara, Italia
Topping ingredients in metrics113g cups rolled oats30g cup rice flour30g cup whole-wheat flour or toasted flaxseeds, coarsely ground67g cup turbinado sugar½ teaspoon freshly grated nutmeg0,7g salt85g cold unsalted butter, cut into 1,27cm pieces
Chiara, Italia
Topping ingredients in metrics113g rolled oats30g rice flour30g whole-wheat flour or toasted flaxseeds, coarsely ground67g turbinado sugar½ teaspoon freshly grated nutmeg0,7g salt85g cold unsalted butter, cut into 1,27cm pieces
Nancy from Moab
I love this recipe. I double the amount of apricots and the honey syrup that the apricots are tossed in, because the topping overpowers the apricots, otherwise. I bake it just a little longer with this double batch, usually 25 minutes. I happened to have just a little bit of Grand Marnier sitting around and poured a little bit over the warm Crumble, and it was magnificent!
Nancy from Moab
I love this recipe! I double the amount of apricots and the honey syrup that the apricots are tossed in, because the topping overwhelms the apricots otherwise. I bake it just the long little longer with the double batch, usually 25 minutes. Recently, I had a little bit of Grand Marnier lying around and poured it over the warm crumble. It was magnificent!
Ann from Sonoma
My crumble wasn’t dry at all. Delicious combination of apricots, almond extract and nuts. I had to substitute toasted pine nuts for the slivered almonds, but the result was just the right crunchy in this perfect apricot dessert.
Madeleine
Made this with luscious local apricots which have just come into season. Because I needed to use what was on hand, I used white flour and light brown sugar for the topping. Served with whipped cream, and every bowl was licked clean. Definitely will be a seasonal keeper.
Karen
The apricots were very dry. Maybe add some amaretto and some orange juice to the fruit in the future
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