My fresh apricot crumble squares

Sandra Slawinski 21st August 2019 0 comments

Stone fruit like peaches, apricots and plums are such a delight! Just great to bite into on the go and use in pastry. I am not an ardent baker as you know but I like to try once in a while some easy baking. Making a crumble is simple, I added oats and apricots for a quick easy to go snack or breakfast.

APRICOTS – where does the apricot comes from? good question. in 17770 according to the Belgian arborist Baron de Poerdelé, the fruit comes from Armenia, an Asian province at the time and was brought to Europe. Some sources say it was cultivated in India. It is said Alexander the Great brought it to Greece. Wherever it came from, it is here now and I love it. Dried apricots are a great way to indulge all year round. But nothing beats fresh in my book.

STEP 1: Weigh all the ingredients (see recipe below): oats, almond flour, flour, sugar, lemon, apricots & butte

Step 2: Whisk the butter and sugar till smooth . Whisk together the flour, salt, oats and almond flour. Add the flour mixture to the creamed butter mixture and whisk. Reserve a 1 cup of the mixture, add flakes almonds.

STEP 3: Slice the apricots. Grease and line the baking tin ( size: 25 cm)

STEP 4: Spread the mixture on the bottom of the tin, press down.

STEP 5: Layer the apricot slices on the crumble mixture. Drizzle the lemon juice over the fruit.

STEP 6: Add the reserved cup of crumble mixture and sprinkle over the apricots.

STEP 6:  Bake in pre-heated oven at 180 C for 40 minutes. Let cool. Remove from the tin and cut in squares.

My fresh apricots crumble

Yield 9 portions


  • 8 apricots, ripe - sliced
  • 220 gr butter, soften at room temperature
  • 150 gr sugar
  • 300 gr flour
  • 100 gr almond flour
  • 1 pinch salt
  • 1/2 lemon, juiced
  • 20 gr oats
  • 20 gr flaked almonds


  1. Cream the butter with the sugar till smooth. Whisk the flour, almond meal, salt and oats together and add slowly tot he butter mixture. Whisk well to combine. Reserve 1 cup of the mixture and add the almonds.
  2. Layer the mixture on the greased and lined tin. Press the mixture.
  3. Add the sliced apricots, drizzle the lemon juice over the fruit. Top with the reserved cup of crumble mixture.
  4. Bake in pre-heated oven at 180 C for 40 minutes. Let cool and cut in squares.


on by Sandra Slawinski

Written and photographed by Sandra Slawinski without commercial deals. I used my tin from Marks&Spencer.