I made half the recipe in an 8×8 pan. Overall very easy to make. It was too tart for my taste but the apricots I used were over-ripe and not too sweet so that may have contributed. Next time I will add less lemon juice. My one-year-old loved it.
I had apricots on my tree this year! I added some frozen rhubarb and the crumble wad 2 cups plain oats and 2 cups of a cereal mix I had of oats, quinoa, flax, amaranth, and almonds. I also put some lime juice in it.
I prefer rustic dishes that aren’t too sweet so this one suited my palate well..but I did do some tweaking: 8 cups apricot would be too tart & I never have 8 cups of any one fruit laying around so I cubed a large firm asian pear that I had and added it to the 3 cups of apricots I had on hand, this yielded 5 cups of fruit so I added a cup of fresh strawberries too. I patted my fruit dry after I’d chopped it before adding the lemon juice. I don’t have a 9 X13 pan so I had to cram all my ingredients into a 8 X 11, maybe it’s all the extra pressing I did that ensured my crust held together perfectly. I’m really a fan because there is no flour or egg in this recipe and the butter & sugar are used judiciously. It’s a healthier dessert that pairs nicely with a good cup of coffee. I have a cherry blueberry version in the oven right now & I’m quiet optimistic.
I made this with “canning” apricots that were left over from canning, freezing and making jam so they are tart and not as juicy when cooked as the apricots purchased in the grocery store so my crust and topping were perfect. This crumble was tart and not too sweet. I used half brown sugar and half white sugar, I only used 1/8 tsp each of the nutmeg and cloves, but used 2½ tsp Penzey’s Vietnamese Cinnamon which has a better flavor than store bought . We topped it off with Cool Whip. This was very good and will be my go-to recipe for a quick dessert.
For the fruit mixture:
2 cups of sliced canned or fresh apricots or peaches
1/4 cup (1/2 stick) unsalted butter, chilled and cubed
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