Here, fragrant apricots and plump berries combine to form the base of a sweet-tart fruit crumble with a buttery, toasted topping. Individually sized ramekins make an elegant presentation, but you can also make the dessert in a single baking dish for easy serving.
Apricot & Raspberry Crumble
For the topping:
1 3/4 cups flour
1 1/2 cups sugar
1 tsp. fine sea salt
1 cup cold unsalted butter, cut into 1-inch cubes
1 cup rolled oats
3 lb. apricots, pitted and sliced
2 pints raspberries
3/4 cup sugar
1/4 cup flour
Preheat oven to 375 degrees F. To make topping, in a food processor, pulse 1 1/2 cups flour, 3/4 cup sugar, and salt until combined. Add butter and pulse until mixture resembles coarse bread crumbs. Add oats and pulse to combine. Transfer to a bowl.
To make fruit filling, in a bowl, combine apricots, raspberries, sugar and flour.
Spread fruit filling in a 9-by-13-inch baking dish. Using your fingers, press topping into large clumps and scatter over fruit. Bake until fruit is bubbling and topping is golden and crisp, about 1 hour. Alternatively, divide fruit and topping among eight 1/2-cup ramekins and bake for 30 minutes. Serve warm or at room temperature. Serves 6-8.