Nectarine and apricot crumble

A summer fruit dessert doesn’t get better than this! Juicy nectarines and apricots combine under a buttery, almond-infused crumble for a delicious and easy treat. Serve warm with a scoop of vanilla ice cream this recipe is sure to be a crowd-pleaser.

I have decided to kick off the year on a sweet note. Last year my first recipe was also a dessert and funnily enough of the boozy fruit variety too. You will find booz,e and fruit dessert recipes an ongoing ‘trend’ on Drizzle & Dip. This is my nectarine and apricot crumble with a splash or Kirsch (optional).

Mildly obsessed with all manner of apple crumble, the combination of nectarines and apricots in a pie just felt right. Of course, I added a splash of booze, and Kirsch (cherry) goes so well with these flavours.

I tend to keep my tarts fairly tart, so if you like them sweeter, you may want to up the sugar in the filling to 100ml. I also leave the skins on as they don’t bother me, but if you would like your filling less rustic, I would suggest removing the skins by pouring boiling water over the fruit and then peeling the skins off.

List of Ingredients for Nectarine and Apricot Crumble

For the Crumble:

• 1/4 cup almond flour or ground almonds
• 1 1/4 cups all-purpose flour
• 1/4 cup brown sugar
• 120g cold butter, cubed
• 1/2 tsp cinnamon

For the Filling:

• 5–6 nectarines, cut into 8 wedges
• 6–8 apricots, cut into quarters
• 1/4 cup dark brown sugar
• 2 Tbsp Kirsch (optional)

FAQ for Nectarine and Apricot Crumble

Can I use frozen fruit for this recipe?
Yes, frozen nectarines and apricots can work, but let them thaw and drain excess liquid to avoid a watery filling.

Is Kirsch necessary?
No, it’s entirely optional. You can skip it or substitute it with a splash of vanilla extract or orange juice for added flavour.

Can I make this gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend. Ensure the blend includes xanthan gum for structure.

Tips and Variations

• Add Nuts for Crunch: Sprinkle chopped almonds or pecans over the crumble topping before baking.
• Switch the Fruit: Substitute peaches, plums, or cherries for a fun twist on this recipe.
• Spice It Up: Add a pinch of nutmeg or cardamom to the crumble for a warm, aromatic touch.

Storage Instructions for Nectarine and Apricot Crumble

• Refrigeration:
  Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing:
  You can freeze the assembled, unbaked crumble. Wrap tightly with plastic wrap and foil. Bake from frozen, adding an extra 10–15 minutes to the baking time.
• Reheating:
  Warm leftovers in a preheated oven at 180°C/350°F for about 10 minutes or until heated through.

A few other desserts you might like:

My best apple and berry crumble

The best apple and strawberry crumble

A delicious peach crumble with cinnamon

The perfect easy apricot torte

Easy plum tarte tatin

The famous purple plum torte

Strawberry cheesecake with nut crumble

Apricots poached in chamomile tea and vanilla

Summer fruit recipes

Nectarine and apricot crumble recipe

Juicy nectarines and apricots topped with a buttery almond crumble make this easy dessert a summer favourite. Perfect with ice cream or cream!

Print Recipe

Prep Time:10 minutes mins

Cook Time:35 minutes mins

Ingredients

crumble:

• 1/4 cup almond flour/ground almonds
• 1 1/4 cup flour
• 1/4 cup brown sugar
• 120 grams cold butter
• 1/2 tsp cinnamon

filling:

• 5-6 nectarines cut into 8 wedges
• 6 – 8 apricots cut into quarters
• 1/4 cup of dark brown sugar
• 2 Tbsp kirsch totally optional

Instructions

• Preheat the oven to 180C/350F. Toss the fruit in a bowl with the sugar and the Kirsch and allow it to macerate a bit while you make the crumble.
• To make the crumble simply put all the ingredients for this into a food processor and pulse until you have a fine crumb.
• Tip the filling contents into an appropriately sized pie or oven dish and top with the crumble topping which you can spread evenly over the top.
• Bake for around 30 – 35 minutes until the topping is golden and the filling is just starting to bubble up the sides of the dish.

Notes

Storage Instructions for Nectarine and Apricot Crumble

• Refrigeration:
  Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing:
  You can freeze the assembled, unbaked crumble. Wrap tightly with plastic wrap and foil. Bake from frozen, adding an extra 10–15 minutes to the baking time.
• Reheating:
  Warm leftovers in a preheated oven at 180°C/350°F for about 10 minutes or until heated through.

Servings: 4

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