You can hardly ever go wrong with a fruit crumble and it's one of our favorite ways to whip up a simple, seasonal dessert (or even breakfast!). Treated to basketsful of plump blueberries and apricots from our CSA, we set out to make a crumble that was sweet-but-not-too-sweet, with a topping halfway between cakey and crispy.
The combination of blueberries and apricots is sweet, tart, and jammy with beautiful jewel-toned colors. For the topping, we used mostly flour and brown sugar for a soft texture, and went lighter on the almonds and oats. Nutmeg in both the fruit and topping gives it extra dimension and warmth.
Blueberry and Apricot Crumble
Fruit 1 1/2 pounds fresh apricots 1/2 pint (6 to 8 ounces) fresh blueberries Zest and juice of 1/2 lemon 1/4 cup packed light brown sugar 1/4 teaspoon freshly ground nutmeg
Topping 3/4 cup all-purpose flour 1/4 cup rolled oats 1/4 cup sliced almonds 1/4 cup + 2 tablespoons packed light brown sugar 1/4 teaspoon freshly ground nutmeg Pinch salt 1 (4-ounce) stick chilled butter, cut into cubes
Preheat oven to 350°F and have ready an 8x10-inch baking dish.
For the fruit Halve, pit, and quarter the apricots and combine in a bowl with the blueberries, lemon zest and juice, brown sugar, and nutmeg. Set aside to macerate while you prepare the topping.
For the topping In another bowl, combine flour, oats, almonds, brown sugar, nutmeg, and salt. Using your fingers, rub the butter into the mixture until it forms clumps.
Give the fruit a stir and then pour it into the baking dish, making sure apricots and blueberries are evenly distributed. Evenly sprinkle the topping over the fruit.
Bake in the oven until topping is golden brown and fruit is bubbling around the sides, about 40 minutes. Remove from oven and let sit at least 20 minutes before serving.