Apricot and Blueberry Crumble

Apricot and Blueberry Crumble

Not only is this easy to make, it’s pretty – and delicious – too!


serves 10-12



1 ½ pounds (about 15-16) apricots, pitted and quartered

1 cup blueberries

1 lemon, zested and juiced

½ cup packed brown sugar

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 teaspoon flour


1 cup flour

½ cup rolled oats

½ cup almonds, coarsely chopped

⅓ cup packed brown sugar

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

⅛ teaspoon sea salt

½ cup (1 stick) butter, chilled and cut into small cubes

whipped cream and cinnamon for garnish (optional)



Preheat the oven to 350 degrees F. Spray an 8x10 inch baking dish with nonstick spray or butter.

Put the pitted and quartered apricot in a medium bowl with the blueberries, lemon zest and juice, brown sugar, cinnamon, nutmeg and flour. Toss until well incorporated. Set aside to let the natural juices release while you prepare the topping.

In another bowl, combine the flour, oats, almonds, brown sugar, cinnamon nutmeg, and salt. Using your fingers, rub the butter into the mixture until it forms pea-sized crumbs.

Toss the apricot/blueberry mixture and then pour it into the baking dish, making sure the apricots and blueberries are evenly distributed. Evenly distribute the topping over the fruit.

Bake in the oven until the topping is golden brown and fruit is bubbling around the edges, about 40 minutes. Remove from the oven and let sit for about 20 minutes before serving.

Scoop into serving bowls, topped with freshly whipped cream and a sprinkle of cinnamon if desired.


vegetable plate

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