Apricot Crumble Recipe
- 8 cups fresh apricots, pitted and coarsely chopped
- 3 tablespoons lemon juice
- 4 cups rolled oats
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup butter
- 1/4 cup water
- 1/2 cup heavy cream, whipped (optional)
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Toss the apricots with the lemon juice in a bowl; set aside. Combine oats, brown sugar, cinnamon, cloves, and nutmeg in a bowl. Cut in the butter with a knife or pastry blender until mixture resembles coarse crumbs. Set 2 cups of the oat mixture aside in a bowl. Mix the water into the remaining oat mixture until well blended; pat mixture into the prepared baking dish to make a crust. Spread the apricots evenly over the crust, and top with the reserved crumble mixture.
- Bake in the preheated oven until the topping is lightly browned, 35 to 40 minutes. Served hot with whipped cream.
