apricot berry crumble

my kingdom for a crumble

This might be the easiest way to get dessert on the table, and given we’re entering hotter months, I doubt you want to spend more time in your (most likely) hot kitchen. The topping and the filling come together in minutes, are quickly thrown together, and baked into a sublime result.

they make me so happy

Is this a crumble or a crisp, and what, if any is the definition? I suppose it doesn’t matter if the result is as good as what you’ll get once you pull this fragrant mess out of the oven. I guarantee there’ll be no leftovers, and your guests will ask for the recipe.

magically simple

Here, the fruit of choice is apricots and strawberries, but I’ve made this with a mix of various berries (frozen will work, too, but add a few more minutes to the baking time), as well as the late-spring classic of strawberries and rhubarb. In fact, I most often make this crumble without apricots, as they are available for a few short weeks, and are usually so prohibitively expensive, it seems a shame to cook them instead of eating them out of hand.

I return to this dessert throughout the year, but Memorial Day weekend seems particularly appropriate to kick off the summer by pulling this together. My favorite thing about this recipe might be that you need hardly a recipe, nor any equipment, to pull this together, which means amazing, delicious, low-effort dessert is yours for the taking, whether you’re in your own kitchen or a rental somewhere relaxing. And yes, in case you’re wondering, the recipe is easily doubled or tripled, so if you have to feed a large party, stick this recipe in your back pocket and I guarantee you’ll return to it over and over.

presenting the strawberry-apricot crumble

Apricot-Strawberry Crumble
adapted from Nigella Lawson

For the topping:
1 1/3 cups (166 g) all-purpose flour
1 teaspoon baking powder
3 tablespoons granulated sugar
3 tablespoons brown sugar or demerara sugar
Finely grated zest of 1 lemon
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
Pinch of kosher salt

For the filling:
1½ cups coarsely chopped apricots
1 quart strawberries, hulled and quartered
Juice of 1 lemon
1/3 cup (67 g) granulated sugar
1/3 cup (42 g) all-purpose flour
1/2 teaspoon vanilla extract
Pinch of kosher salt

Make the topping:
Preheat the oven to 375°F (190°C).

In a large mixing bowl, whisk together the flour, baking powder, sugars, vanilla, salt, and lemon zest until thoroughly combined. Add the melted butter and mix until small and large clumps form. Set aside or refrigerate until needed.

Make the filling:
In another large mixing bowl, combine the apricots, strawberries, lemon juice, sugar, flour, vanilla, and salt. Transfer the mixture to a 9×9-inch Pyrex baking dish.

Assemble the crumble:
Evenly distribute the crumble topping over the fruit. Bake the crumble for 40 to 50 minutes, until the topping is golden-brown and the fruit is bubbling underneath.


6 to 8 servings


  • Lydia

    This looks delicious! I’ve always thought that I should master the art of crumbles, because they adapt so well to any fruit and they’re really not as fussy as most baking. This one is inspiring me.

  • Steamy Kitchen

    I shamefully admit that I’ve never made crumbles before. I’m not much of a baker – as baking req’ measuring and I’m more of an “-ish” kinda gal. But this looks easy enough to try!

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