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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
Nectarine and apricot crumble recipe
Prep Time:10 minutes
Cook Time:35 minutes

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