Fruit crumbles are delightful! No matter what the season, they are always welcome in our house. Warm, cinnamon-scented sweet-tart fruits with juices bubbling over the buttery crisp oats topping…this Plum Apricot Crumble is irresistible!
Fresh, seasonal fruits work the best in fruit crumbles. The fruit will always be more flavourful and sweeter. And when your basic ingredients are good quality, you don’t need to fiddle much at all. We are still getting some lovely plums and apricots in the market to make this Plum Apricot Crumble.
But if you aren’t getting them anymore, there are already apples and pears flooding the fruit stalls. And they are so great in this recipe too! And oh do add some fresh berries too if they are in season. I’m already thinking of an apple strawberry crumble!
This recipe isn’t overly sweet as I like to let the fruits do their magic. They are tossed with just a little bit of sugar and sprinkled with cinnamon powder. Typically, the fruits are tossed in a bit of cornstarch too, but I tend to leave it out as I like the messy juices that overflow!
The topping here is whole-wheat flour, rolled oats and almonds mixed with coconut oil. Again, usually there would be butter, but I’m on a bit of a coconut oil trip for my baking. As long as it works, I’m happy. Glad to report, it came out beautiful!
You can also make it glutenfree by using glutenfree flour and oats. Millet or quinoa flakes would work really well too. So would seeds like sunflower and pumpkin in case you want to avoid nuts.
This is a simple dessert to whip up. No fancy technique or ingredients required. It’s such a simple one that you don’t even need a recipe. Usually, this dessert is more fruit-heavy than a pie or tart. A liberal dose of crumble won’t take the glory away from the fruit. You can always adjust the ratio of fruit to crumble according to your preference.
It’s great for a weeknight treat and is a fabulous crowd-pleaser too. It’s an easy make-ahead recipe. Just assemble the crumble a few hours earlier and throw in the oven an hour before you want to serve it. Warm, fresh, gorgeous homestyle dessert will ready for your guests, to enjoy as is or with a scoop of good ol’ vanilla ice cream or softly whipped cream or custard.
If you try this recipe, do let me know. I’d love to hear from you! Please do tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes!
Plum Apricot Crumble
- 6-7 Apricots, skin on and diced
- 5-6 Plums, skin on and diced
- 1 tbsp Sugar
- 1/2 tsp Cinnamon powder
- 1/4 cup Wholewheat flour
- 1/4 cup Rolled oats
- 1/4 cup Flaked almonds
- 3 tbsp Sugar
- 3 tbsp Coconut oil
- 1 tsp Cinnamon powder
- 1/4 tsp Salt
- Preheat your oven to 180C. Keep 4 ramekins ready. You could use a small 5" baking dish as well.
- Combine the diced fruits, sugar and cinnamon powder in a small bowl. Keep aside.
- Combine all the topping ingredients except coconut oil in a bowl. Stir in the coconut oil with a fork to get a wet sandy textured mixture. If its too dry, add another tablespoon of oil or even milk.
- Divide the fruits evenly amongst the ramekins. Leaving about 1/2" space from the top. Sprinkle the topping covering the fruits, press down a bit to add more topping if you need to to. Place the ramekins on a baking tray and bake for 25-30 minutes until the topping is crisp and golden and the fruit juices are bubbling.
- Let the dessert sit for 10-15 minutes for the juices to settle down before serving as is or with vanilla ice cream. Enjoy!
- I had a few cherries in my freezer, so I added them to the fruit mixture and stuck a couple right on top.
- You will have some leftover topping . You can freeze it for use another time or simply bake it till crisp and use it to top ice cream or yogurt!