Peach Apricot Crumble Recipe

The oatmeal and almonds in this Peach Apricot crumble give it a crisp texture. Blow out your scented candles ladies; this is the real deal!

The oatmeal and almonds in this Peach Apricot crumble give it a crisp texture. Blow out your scented candles ladies; this is the real deal! Barefoot Contessa Recipes never disappoint. I didn’t have the same fruit on hand so I made my own version of her “Plum-Raspberry Crumble.”

I discovered it works well whether you are using fresh or frozen fruit and you can use different varieties of fruit. The last time I made it, I also added our own pitted cherries which my husband froze this summer.

Ingredients for the Peach Apricot Crumble Filling:

2 to 2 1/2 pounds peaches or apricots, or both (fresh or frozen), pitted and cut into 1/2″ slices
2 Tbsp lemon juice (omit if using frozen fruit)
¼ cup all-purpose flour
1/4 cup granulated sugar,

Ingredients for the Peach Apricot Crumble Topping:

1 cup all-purpose flour
1/4 cup granulated sugar
1/3 cup brown sugar, packed
1/8  tsp (pinch) of salt
8 Tbsp (1 stick) cold, unsalted butter, diced
½ cup quick-cooking oats
1 cup sliced almonds, divided

Peach Crumble

How to make Peach Apricot Crumble:

Preheat the oven to 350˚ F. If using frozen fruit, fully thaw, drain and dab with paper towels to remove excess juice.

1. Blanch your peaches in boiling hot water for one minute. This will aid in removing the skins. They’ll come right off on a very ripe peach. Peel and pit the peaches, then slice them into 1/2″ pieces. Toss peaches with 2 Tbsp lemon juice. If using apricots, they don’t need to be peeled, but you can peel if you wish.

Peach Apricot Crumble-3

2. In a small bowl, whisk together 1/4 cup sugar, 1/4 cup flour and toss with the sliced fruit just until evenly coated. Pour into a 9 x 13– inch baking dish.

Peach Apricot Crumble-4Peach Crumble-14

3. In a food processor fitted with a steel blade, combine 1 cup flour, 1/4 cup granulated sugar,  1/3 cup brown sugar, and 1/8  tsp (pinch) of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.

Peach Apricot Crumble-5

4. Transfer the mixture to a bowl, add the oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.

Peach Apricot Crumble-6

5. Spread the topping over the fruit and cover evenly, then sprinkle ½ cup of almonds over the top. Bake 40 minutes at 350˚F. The fruit should be bubbly and the topping and almonds; golden brown.

Peach Apricot Crumble-7

Serve warm with hot tea in the winter or with a side of vanilla ice cream in summer. It’s just as delicious if refrigerated and warmed the next day. This is the original picture of the recipe. Look familiar?

The oatmeal and almonds in this Peach Apricot crumble give it a crisp texture. Blow out your scented candles ladies; this is the real deal!Peach Crumble Final-4The oatmeal and almonds in this Peach Apricot crumble give it a crisp texture. Blow out your scented candles ladies; this is the real deal!

Peach Apricot Crumble Recipe

Prep time:
Cook time:
Total time:
Serve warm with hot tea in the winter or with a side of vanilla ice cream in summer. It's just as delicious if refrigerated and warmed the next day.
Author:
Skill Level: Easy - Medium
Cost To Make: $10
Serving: 8-10

Ingredients

Ingredients for the Filling:

  • 2 to 2½ pounds peaches or apricots, or both (fresh or frozen), pitted and cut into ½" slices
  • 2 Tbsp lemon juice (omit if using frozen fruit)
  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar,

Ingredients for the Topping:

  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • ⅓ cup brown sugar, packed
  • ⅛ tsp (pinch) of salt
  • 8 Tbsp (1 stick) cold, unsalted butter, diced
  • ½ cup quick-cooking oats
  • 1 cup sliced almonds, divided

Instructions

Preheat the oven to 350 degrees F. If using frozen fruit, fully thaw, drain and dab with paper towels to remove excess juice.

  1. Blanch your peaches in boiling hot water for one minute. This will aid in removing the skins. They'll come right off on a very ripe peach. Peel and pit the peaches, then slice them into ½" pieces. Toss peaches with 2 Tbsp lemon juice. If using apricots, they don't need to be peeled, but you can peel if you wish.
  2. In a small bowl, whisk together ¼ cup sugar, ¼ cup flour and toss with the sliced fruit just until evenly coated. Pour into a 9 x 13– inch baking dish.
  3. In a food processor fitted with a steel blade, combine 1 cup flour, ¼ cup granulated sugar, ⅓ cup brown sugar, and ⅛ tsp (pinch) of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.
  4. Transfer the mixture to a bowl, add the oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.
  5. Spread the topping over the fruit and cover evenly, then sprinkle ½ cup of almonds over the top. Bake 40 minutes at 350˚F. The fruit should be bubbly and the topping and almonds; golden brown.

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Read comments/reviewsAdd comment/review

  • Juliet
    September 12, 2015

    Made it with more oats and it was great! Another question- could I make just the filling and freeze it? Reply

    • Natasha
      natashaskitchen
      September 12, 2015

      Adding more oats is a great idea! 🙂 To be honest, I haven’t tried to freeze the filling so I’m not sure. If you try it, let me know. I definitely would wait to place the topping on until you are ready to bake it. Reply

  • Juliet
    August 14, 2015

    Would I be able to leave the almonds out and just use more oats? Thank you! Reply

    • Natasha
      natashaskitchen
      August 14, 2015

      You sure could. The top wouldn’t be as pretty as with the almonds, but we’ve forgotten the almonds before and it still tastes great 🙂 Reply

  • Sam
    July 31, 2015

    Hey wat will happen if I use the old fashioned Quacker Oats instead of the quick Quacker Oats. Reply

    • Natasha
      natashaskitchen
      July 31, 2015

      Yes, that should still work fine :). One of my friends tried it with steel cut oats and had good results so it doesn’t have to be just the quick cooking oats. Reply

  • Valentina
    September 27, 2014

    Do you think this will turn out as good if I use fresh white peaches? Also, if I don’t have a food processor can I do it in my KitchenAid? Reply

    • Natasha
      natashaskitchen
      September 27, 2014

      Ripe white peaches should work fine. I’d recommend using a pastry cutter or maybe even mashing the butter in with a fork. A KitchenAid mixer probably won’t give you the crumbly consistency you are looking for with this topping. You want to cut the butter into the flour where a mixer will just blend it in. Reply

  • Nataliya
    April 9, 2014

    yummm:)
    How long can you keep this in the refrigerator? Reply

    • Natasha
      natashaskitchen
      April 9, 2014

      It’s best fresh because I love the topping to be a little crisp but it would be ok for a couple days in the fridge. Reply

  • Vita
    October 18, 2013

    Can you use apples instead for this recipe? Reply

    • Natasha
      natashaskitchen
      October 18, 2013

      I haven’t made this with apples but that sounds like a great idea. I would probably double the lemon juice and it probably couldn’t hurt to add a couple dabs of butter over the top of the apples to get them a little juicier so the whole thing won’t end up dry. Let me know how it works out. Now I want to try this with apples! 🙂 Reply

  • August 30, 2010

    Hi Natasha ~ I stumbled across your wonderful blog while searching for a Wagner Farms site…low and behold, here you are! I own a busy Treasure Valley company called 3 Girls Catering and just wanted to let you know that I loved your posts, pic and recipes. Nice work…I’ll be back 🙂 Reply

    • Natasha
      August 30, 2010

      Hi Gretchen! Thanks for stopping by and for your nice comment!! I’m going to check out your website and will keep you in mind next time a big event comes up. Reply

  • Natasha
    December 8, 2009

    Vadim takes most of them. He’s getting pretty good. This blogs picture is my favorite so far! Pictures are way better since we got a new camera and one of those “blurry background” lenses – see how technical I am. Reply

  • December 8, 2009

    Your pictures are great. Who takes them? Vadim? They do your recipes justice. Reply

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