Apricot & almond crumble

Apricot & almond crumble

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(4 ratings)


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Cooking time

Prep: 20 mins Cook: 45 mins

Skill level



Serves 6 - 8

A fresh spin on the traditional pudding, this nutty, fruity crumble is great for a dinner party or Sunday lunch

Nutrition and extra info

  • Freezable
Nutrition info

Nutrition per serving (8)

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  • 2 x 410g cans apricots, drained
  • 600g jar apricot compote (we used Bonne Maman)
  • 200g plain flour
  • 140g almonds, with skins, chopped
  • 1 tsp ground cinnamon
  • 200g butter, diced
  • 100g caster sugar
  • 100g demerara sugar
  • vanilla ice cream or crème fraîche, to serve

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  1. Mix the apricots and compote together in a big baking dish or 6-8 individual dishes. Mix the flour, nuts and cinnamon, then rub in the butter to form crumbs. Stir in the sugars, then sprinkle over the apricot mixture. You can now cover and leave this for up to 24 hrs.
  2. Heat oven to 180C/160C fan/gas 4 (or turn down the oven once the pie comes out). Bake for 40-45 mins until the crumble is crisp and golden, then serve with ice cream or crème fraîche.

Recipe from Good Food magazine, March 2012

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pjoandsatnumber2's picture
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The compote made it rather sweet for my liking - but the world's best 5 star topping which we've used for other crumbles.

cshobbs's picture
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I was disappointed to find that the topping had not cooked because the fruit mix was too moist. I hadn't realised that Bonne Maman also do a compote as well as preserves. It looks as if the compote is only stocked by Waitrose. Since we do not live near a Waitrose, I won't be doing this again in a hurry. This is a shame since the topping tasted very good - I shall reuse this!

mrs_eyre's picture

Very easy and effective for a dinner party. Felt rather like I was cheating too much though using tinned apricots. Also rather too sweet for my husband - maybe it could do with the addition of some citrus...

imbrennan's picture

The instructions written in brackets were because this recipe was part of a meal for the weekend which included a Lemony roast chicken pie and "nearly Spring peas". It presumes you are making this dessert as part of this meal and is telling you to turn the heat down and put the crumble in when the pie comes out.

rotary's picture

Do not understand instruction ,in brackets, to turn down oven once pie comes out.

kimleona's picture

I made this for Mother's Day - very easy to do although I used a bit more flour since the crumble seemed to too buttery. Everyone really enoyed it and I will definitely be making it again.