Peach and Apricot Crumble

Peach and Apricot Crumble

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This crumble is crunchy yet buttery with fresh juicy peaches and apricots. The topping is made with old fashioned oats and flavoured with cinnamon. A crumble is an easy dessert to whip up with any fresh fruit in season.


Units Scale
  • 67 large ripe peaches
  • 6 ripe apricots
  • 1/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1 Tablespoon all-purpose flour
  • 1/4 cup unsalted butter, cubed


  • 1 1/2 cups old fashioned oats
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 6 Tablespoons unsalted butter, softened


  1. Preheat oven to 350˚F.
  2. Peel and remove the pits of the peaches and apricots. Slice into the same size wedges.
  3. In a large bowl, add peaches, apricot slices, brown sugar, vanilla, cinnamon, and flour. Mix well, coating all the peaches and apricots. Drop the cubed butter on top and set aside.
  4. In another bowl, add oats, flour, brown sugar, cinnamon and salt. Mix to combine. Add butter in dollops and with your fingers rub the butter into the mixture until it’s clumpy but crumbly.
  5. In a large pie dish, add your peach and apricot mixture. Sprinkle the top with the butter crumble (don’t pack it down, leave it loose on top).
  6. Bake for 25-30 minutes, or until the mixture is bubbly and the top is crisp and brown. I also broiled the top of my crumble for an extra 3 minutes to get it extra crispy.


Keywords: Preach, Apricot, Crumble, Crisp, Fall Dessert, Dessert

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