Apricot and almond crumble
A simple and comforting apricot crumble featuring juicy baked fruit, sweet marzipan, and a golden oat topping. Perfect for a warm dessert that’s quick to assemble and full of texture and flavour.
Updated : 09 July, 2025
Easy
About 20 min.
Ingredients
800 grams
Canned apricots
100 grams
Marzipan
50 grams
Flour
50 grams
Oats
50 grams
Brown sugar
2 tablespoon
Sunflower oil
15 grams
Almonds
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use porridge oats and flaked almonds in this recipe.
Step 2
Preheat the oven to 200C. Drain the canned apricots, setting aside the juice. Arrange the apricot halves in a shallow 1-litre/1¾ pint ovenproof dish and spoon 5 tablespoons of the reserved juice over them. Coarsely grate the marzipan directly on top of the apricots, then gently toss to distribute.
Step 3
In a separate large bowl, combine the flour, oats, sugar, and oil. Rub the ingredients together with your fingers until the mixture is well blended and crumbly. Stir in the flaked almonds, if using.
Step 4
Evenly scatter the crumble topping over the fruit, making sure it’s fully covered. Bake for 30-35 minutes, until the top is golden brown and crisp, and the fruit mixture is bubbling up at the edges.
Step 5
Serve warm with ice cream or vanilla custard.