This Rhubarb and Apricot Crumble is a summery, comforting dessert with tangy rhubarb, sweet apricots and a crunchy, buttery crumble topping. This is a really easy dessert to throw together, with the flavours of summer and perfect for big crowds. Serve with ice cream or custard for a real treat.
Crumbles aren’t usually what come to mind when you think of summer desserts, the warm fruit and buttery topping have the comforting vibes you want on a chilly night. But when you throw in some classic summer fruits, you bring it into the sunny season and look at it in a whole new way – or at least I do! This Rhubarb and Apricot Crumble is full of sweet and tangy flavours that just taste like summer. Serving it with a huge scoop of ice cream always helps too.
There’s definitely a comforting feeling going with this yummy dessert too, the oaty, buttery topping will make your tummy smile and leave you feeling very satisfied, and maybe in need of a quick cat nap! It’s the perfect dessert to serve at a big family gathering, since it’s really quick and easy to throw together and easily doubled to make enough for everybody. Leftovers, if you have any, can be stored in the fridge and reheated in the microwave in individual portions or warmed in the oven all together.
There’s such a wonderful combination of flavours in this Rhubarb and Apricot Crumble, the unmistakable tanginess of the rhubarb balances the sweetness of the juicy apricots perfectly. I only slice the apricots in halves as I like big pieces of fruit, but feel free to quarter them if you prefer. Personally, I like A LOT of topping in my crumbles, it’s my favourite part, so I pile it high with oaty, crunchy, buttery goodness for a really delicious experience. If you like a little less topping, just reduce the amounts by 1/3. There’s a little lime juice in the fruit mixture to help the fruit keep its structure, and there’s some lime zest in the topping to give it a bit of summery zing! Delicious perfection, if you ask me!
Rhubarb and Apricot Crumble
A summery, comforting dessert with tangy rhubarb, sweet apricots and a crunchy, buttery topping. Perfect for week night desserts and family gatherings, as it's so easy to put together!
For the filling:
- 375g Rhubarb, in 3/4" slices
- 270g Apricots, halved
- 1 tbsp lime juice (about 1/2 a lime)
- 75g sugar
- 1 tbsp cornflour (cornstarch)
- 1/2 tsp vanilla extract
For the topping:
- 120g flour
- 120g rolled oats
- 50g white sugar
- 160g brown sugar
- 200g unsalted butter, cold and cubed
- Pinch of salt
- Pinch of cinnamon
- Zest of 1 lime
- Preheat the oven to 175C/350F.
- Mix all the filling ingredients in a large bowl until combined. Pour into a 8" round baking dish. Set aside.
- Put all the topping ingredients in a bowl and roughly mix together. Use your fingers or a fork to rub/cut the butter into the mixture until all combined, your mixture will resemble wet, clumping sand when ready.
- Spread the topping on top of the filling. Bake for 45-60mins, until the topping is golden brown and the filling is bubbling.
- Serve warm with a scoop of strawberry ice cream
See, I told you it was easy! It really is a case of throwing everything together and leaving the oven to do the hard work. It makes a great weeknight dessert that all the family will love, and a quick and easy offering for a big family get together. This recipe makes enough for about 6 servings, using an 8″ round dish, but you can easily double it to make more. Or, even halve it for a smaller family. Leftovers will keep well in the fridge for a couple of days too, so it’s no big deal if you make too much. Is there such thing as too much dessert anyway? I love to serve this with strawberry ice cream as it adds a little extra summer kick, but vanilla works well too. Or it’s yummy enough to serve all by itself!
I hope you liked this recipe, please do tell me your thoughts in the comment – I always love hearing what you have to say! And don’t forget to share if you think your family and friends will like it!
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