Apricot And Blueberry Crumble

I love crumbles, cobblers, and pies, so whenever certain fruits are in season, I feel this strong compulsion to bring them home. Yesterday, I was in the produce section, there was a huge basket of apricots and I couldn’t help myself. On the drive home, the wheels in my head started turning, “how am I going to use these beautiful apricots?”

I just want to say a little something, whenever you in the grocery store and seasonal fruit like apricots and blueberries are staring you in the face, go ahead and pick them up. My Apricot And Blueberry Crumble dessert is super easy to make and really good with a scoop of vanilla ice cream.

Listen, it doesn’t matter what fruit you choose that’s totally up to you just be sure they’re at the peak of their season.


All-Purpose Flour









Prep Time: 20 minutes
Cook Time: 40 minutes
Inactive Time: 20 minutes
Total Time: 1 hour 20 minutes
Yields:6 serving
Equipment: 2 large mixing bowls, pastry cutter, porcelain pie dish

2 pounds of apricots, halved, pitted, and sliced
1 pint of blueberries
1/2 cup of granulated sugar (1/4 cup for the fruit)
1 1/4 cups of all-purpose flour
1/4 teaspoon of Kosher salt
2 tablespoons of orange juice, freshly squeezed
1/3 cup of light brown sugar, tightly packed
1 stick (8 tablespoons) of cold butter, unsalted and cubed
1/2 cup of quick-cooking oats

Preheat oven to 350-degrees F.

For The Fruit:
Start by halving, pitting, and slicing the apricots. In a large mixing bowl combine apricots, blueberries. to that, granulated sugar, 1/4 cup of all-purpose flour, and orange juice toss to combine. Pour the fruit mixture into a porcelain pie dish.

The Crumble Topping:
In a large bowl, add 1 cup of flour, brown sugar, granulated sugar, and  Kosher salt. To that add the cold diced butter. With a pastry cutter work the butter into the flour sugar mixture until it’s the size of small peas.

At this point, add the quick-cooking oats. Work the oats into the flour mixture with your hands, combining it through the butter/flour mixture, forming into large crumbles. Add the crumble to the pie dish. Make sure to cover the fruit mixture completely.

Bake for 40 minutes or until the fruit is bubbling around the sides, and topping is golden brown. Remove from the oven and let rest for 20 minutes.  Serve with a scoope of your favorite ice cream. There you have it, my Apricot And Blueberry Crumble.