What I love about this peach and apricot crumble other than how effortless it is, is the tartness and the depth of the apricots! This dessert is juicy and full of flavour and textures with local in season fruits. I find it can be easy to get stuck baking and cooking with the same ingredients but one simple ingredient (like the apricot) can add more complexity to a favourite dessert that you already know and love. Crumbles are not a new dessert but the flavours can be easily adapted and it’s fun to try something new, wouldn’t you agree? It’s not difficult to find inspiration for new ingredients and ideas when you let the local produce predict what will happen in the kitchen!
One of my favourite spots to stop on the way to the cottage is Leahy’s farm and market. I love stocking up on fresh produce from their farm. Every time I go they have some new fresh produce; from bins of apples to baskets of berries; it’s a baker’s dream – well at least mine!
Everything is displayed so adorably in their hand built stand, perched on top of a hill looking over their land. How could you not stop and support a farm that cares so deeply about growing local food and providing for their community? On this particular stop the vibrant orange/red peaches, and the plump little apricots spoke to me the most. I had many ideas of what I should bake with them. My first thought (as it usually is at this time of year) is a rustic pie – a galette; with juicy peaches and apricots sprinkled in sugar, dusted in cinnamon and then folded in a buttery pastry. I’m drooling even as I write this! I ended up scrapping the idea once I got to the cottage and saw a jar full of oats in the pantry! I decided on a warm, crunchy yet buttery peach and apricot crumble, topped with Kawartha Dairy ice cream.
These are the kind of moments that fill me with such joy and pleasure. I love to support our farmers, get fresh local produce at a cute little stand in a beautiful spot and bake for my family and friends up on the lake.
Ingredients
- Peaches
- Apricots
- Brown sugar
- All-purpose flour
- Unsalted butter
- Old fashioned oats
- Vanilla extract
- Ground cinnamon
- Salt
Peach and Apricot Crumble
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.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 6–8 people 1x
- Category: Dessert
- Cuisine: Canadian
Ingredients
- 6–7 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
Topping/Crumble
- 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
Instructions
- Preheat oven to 350ËšF.
- Peel and remove the pits of the peaches and apricots. Slice into the same size wedges.
- 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.
- 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.
- 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).
- 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.
Nutrition
- Serving Size: 1 Serving of 14
- Calories: 206
- Sugar: 14g
- Sodium: 102mg
- Fat: 9.6g
- Saturated Fat: 5.4g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 27.4g
- Fiber: 3.3g
- Protein: 3.4g
- Cholesterol: 22mg
FAQ’s
In Ontario, apricots are in season in July and August.
For optimum freshness store a crumble in the refrigerator covered in plastic for up to 4 days. Reheat individual slices as needed.
Yes, you can bake your crumble ahead of time and then serve at room temperature the next day or reheat in the oven at 350ËšF for approx. 15-20 minutes. For best results prep all ingredients the night before and simply add the crumble on top of the fruit and bake to have fresh, crisp, hot out of the oven peach and apricot crumble. Add a little lemon juice to cut peaches to avoid browning.
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