APRICOT CRUMBLE WITH OATMEAL TOPPING

Apricot Crumble With Oatmeal Topping image

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.

Provided by Martha Rose Shulman

Categories dessert

Time 1h20m

Yield Yield: 8 servings

Number Of Ingredients 14

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Ingredients

1 1/4 cups rolled oats
1/4 cup rice flour
1/4 cup whole-wheat flour or toasted flaxseeds, coarsely ground
1/3 cup turbinado sugar
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon salt
3 ounces (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
2 pounds apricots, cut in half, stones removed
3 tablespoons mild honey or dark agave nectar
1/2 teaspoon cinnamon
1/2 teaspoon cornstarch
1/4 cup lightly toasted slivered almonds
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Steps:

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.
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.
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.
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.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 12 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 39 milligrams, Sugar 25 grams, TransFat 0 grams

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JHORN TUBER

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I love this crumble! It's my go-to dessert for potlucks and parties.

Mudssar Butt

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This crumble is so easy to make and it's always a crowd-pleaser.

I love Jesus

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I made this crumble for a party and it was a huge hit! Everyone loved it.

Fahim Foisal

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This crumble is a great way to use up leftover apricots. I had a bunch of apricots that were starting to go bad, and this crumble was the perfect way to use them up.

Aerien Drone

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I'm not a big fan of apricots, but I loved this crumble. The oatmeal topping was so good that it made me forget all about the apricots.

Kelvin Nasr

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This is a great recipe for a summer dessert. The apricots are so fresh and flavorful.

jouan Japheth

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I served this crumble with a scoop of vanilla ice cream and it was heavenly!

Sunny sunny

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I made this crumble in a single-serve ramekin and it was the perfect size for a dessert for one.

The AC Family

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I used a mix of fresh and frozen apricots and it worked great. The crumble was still delicious, even though I didn't have all fresh apricots.

anwar Hossen

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I added a bit of cinnamon and nutmeg to the oatmeal topping and it really enhanced the flavor.

Daniel Onyebuchi

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I made this crumble exactly as the recipe said and it turned out perfectly! The apricots were soft and juicy, and the oatmeal topping was crispy and golden brown.

Bilal iqbal Iqbal

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This crumble was a bit of a disappointment. The apricots were mushy and the oatmeal topping was dry and crumbly.

jael castillo

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I thought this crumble was just okay. The apricots were a bit too tart for my taste and the oatmeal topping was a little bland.

Iron Boy

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This recipe is a keeper! It's easy to make and the results are always delicious. I've made it with fresh apricots, frozen apricots, and even canned apricots, and it's always turned out great.