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!
Author: Natasha Minocha
6-7Apricots, skin on and diced
5-6Plums, skin on and diced
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!