Apricot & Raspberry Crumble

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.