Crumbles aren’t just for cold weather — this Apricot Crumble with Oat Topping proves they belong in summer too. Bright, tangy apricots topped with a crispy oat crumble make a quick, fuss-free dessert that celebrates stone fruit season.
Why we love this recipe
This fresh apricot crumble is an ideal summer dessert: simple to prepare, naturally fruity, and comforting without being heavy. Using an oat-based topping keeps the texture interesting and offers a gluten-free option when certified gluten-free oats are used.
The filling delivers sweet, ripe apricot flavor with a touch of lemon to brighten it, while the oat crumble adds caramelized crunch. It’s a no-fuss recipe that fills the kitchen with the irresistible aroma of baked fruit.
Crumble filling
When apricots are in season they are perfect for a crumble. The filling is straightforward: fresh apricots, a little sugar, lemon juice, and a thickener to keep the juices from running. A pinch of warming spices like cinnamon and ginger is optional but adds depth.
Ingredients
Key ingredients for the filling (see recipe card below for exact quantities):
- Fresh apricots — ripe and sliced (this recipe was developed for fresh fruit)
- Brown sugar — white sugar can be substituted
- Lemon juice — balances the sweetness and brightens the fruit
- Cornstarch — thickens the juices; any neutral starch can be used
- Ground cinnamon and ginger — optional, to taste
How to make the apricot filling
Preparing the filling is quick:
- Wash and slice the apricots (halves, wedges, or small cubes work well) and place them in a bowl.
- Add brown sugar, lemon juice, cornstarch and any spices you like, then toss to coat evenly.
- Transfer the fruit mixture into your baking dish and set aside while you make the topping.
Oat crumble topping
Replacing flour with rolled oats produces a delightfully crunchy topping and can be made gluten-free by using certified gluten-free oats. The topping is buttery, slightly sweet and fragrant with spice.
Ingredients
Core components for the oat topping (see recipe card for exact amounts):
- Rolled oats — certified gluten-free if needed
- Brown sugar — for caramel flavor
- Unsalted butter — soft, to bind the oats into crumbs
- Ground cinnamon and ginger — optional for warmth
Tip: buy certified gluten-free oats if you need to avoid gluten.
How to make the oat crumble topping
To prepare the topping:
- Combine rolled oats, brown sugar and spices in a bowl.
- Cut the soft butter into small cubes and rub it into the oats with your fingers until coarse crumbs form.
- Evenly cover the apricot filling with the oat mixture, then bake until the topping is golden and the filling bubbles.
If you prefer a different finish, a fruit cobbler or biscuit topping can also work, but the oat crumble keeps this dessert light and crisp.
Recipe FAQs
You can, but drain them well and taste first — canned apricots are often sweetened, so you may want to reduce the added sugar to avoid an overly sweet result.
Serve warm straight from the oven for best flavor. Leftovers should be cooled, covered or transferred to a container, and refrigerated for up to three days. Reheat in the oven (10–15 minutes covered) or microwave individual portions briefly.
A scoop of vanilla ice cream is classic. For a fruit-forward twist, serve with a simple berry coulis or compote alongside the warm crumble.
More summer fruit desserts
- Peach Oat Crumble
- Easy Plum Clafoutis
- Morello Cherry Clafoutis
- Peach Galette with Almonds
- Mango Panna Cotta
- Raspberry Mousse Cups
- Strawberry Crumble Cake
- Yogurt Plum Cake
Made this recipe? Tell us what you thought by leaving a comment and tag your creation on Instagram @a.baking.journey with a photo!
Recipe
Fresh Apricot Crumble with Oat Topping
Apricots filling
- 600 g fresh apricots (about 18–20 small apricots)
- 40 g brown sugar (about 3 tbsp)
- Juice of 1/2 lemon (about 30 ml / 2 tbsp)
- 7 g cornstarch (1 tbsp)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
Oat topping
- 150 g rolled oats (1 1/2 cups) — use certified gluten-free if needed
- 50 g brown sugar (1/4 cup)
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 120 g unsalted butter, soft (1/2 cup)
Instructions
Apricots filling
- Preheat the oven to 180°C / 350°F.
- Wash and slice the apricots (quarters or small wedges work well). Place them in a large bowl.
- Add brown sugar, lemon juice, cornstarch, cinnamon and ginger. Toss until evenly coated.
- Transfer the mixture to a baking dish and set aside.
Oat topping
- Combine the rolled oats, brown sugar, cinnamon and ginger in a mixing bowl.
- Add the soft butter cut into small cubes. Rub the butter into the oats with your fingers until coarse crumbs form.
- Cover the apricot filling evenly with the oat crumble.
- Bake for 25–35 minutes, until the topping is golden and the filling is bubbling. Let cool for about 10 minutes, then serve warm.
Notes
- This recipe fits a small oval ceramic dish for about six people. Double the quantities for a larger dish.
- Rub the butter into the dry ingredients until no large pieces of butter remain for an even crumble.
- If not serving immediately, cool completely, refrigerate, and reheat in the oven covered with foil for 10–15 minutes before serving.
Nutrition (per serving)
Calories: 353 kcal | Carbs: 46 g | Protein: 5 g | Fat: 18 g | Sugar: 24 g | Fiber: 5 g