A super easy recipe for Thermomix Apricot Crumble made with tinned apricots and an irresistible buttery topping.
I love this recipe as it requires little to no planning and is a great way to use up a lone tin of apricots hiding in the back of the cupboard.
You can buy tinned apricots at most supermarkets either in an 800g or 400g tin. Fresh apricots can also be used for this recipe when they’re in season.
Crumbles are one of my favourite comfort foods, and I’ve made many different varieties such as these:-
Making the crumble topping is super easy in the Thermomix. It saves having to manually rub butter, flour and sugar together with your fingers. I understand that it can be therapeutic, but I would rather the convenience and less mess.
How to Make in 3 Easy Steps
- Drain the apricots and place them into a shallow baking dish. If you like the filling a bit runny, add a little of the juice/syrup to the apricots.
- Mix the crumble topping together in the Thermomix (see the recipe card at the bottom for detailed instructions).
- Tip the crumble mixture on top of the apricots – don’t be afraid to pile it high! An optional extra is to sprinkle oats on top which I love as it gives the crumble a bit of texture.
It takes 30-40 minutes to bake in the oven until the top is golden brown. You can enjoy it warm with some piping hot custard, freshly whipped cream or a scoop of vanilla icecream.
Make It Different
- Add a couple of tablespoons (or more) of cognac to the apricots.
- Add half a teaspoon of mixed spice or cinnamon to the apricots.
To Make Ahead and Freeze
The crumble topping can be made ahead and stored in the fridge until needed. It can also be frozen in an airtight container or zip lock bag for up to three months. There is no need to thaw the topping beforehand, just bake directly from frozen.
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For the Filling
- 1 x 800g tin of Apricots in Juice or Syrup, or 2 x 400g tins
For the Crumble Topping
- 160g plain flour
- 115g cold unsalted butter
- 80g brown sugar
- 2 tablespoons rolled oats sprinkled on top (optional)
- Preheat the oven to 190°C / 170°C fan-forced.
For the Apricot Filling
- Drain the apricots and place them into a shallow dish, if you wish, add a little of the juice/syrup to the apricots so that they're not dry. I used a 23cm x 17cm oval dish.
For the Crumble Topping
- Weigh the flour, butter and sugar into the Thermomix bowl and mix for 15-25 sec/speed 5. (It should look a bit like sand but be careful not to over mix or it will become pastry!)
- Scatter the crumble mixture evenly over the apricots and gently press down with the back of a fork. Sprinkle the oats on top (if using) and bake in the oven for 35-45 minutes until golden brown.
- Serve hot with custard, a thick dollop of cream or some vanilla ice cream.
The crumble mixture can be made ahead and stored in the fridge until needed. It can also be frozen in an airtight container or zip lock bag for up to three months. There is no need to thaw the mixture beforehand, just bake directly from frozen.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 496Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 49mgSodium: 48mgCarbohydrates: 77gFiber: 4gSugar: 43gProtein: 6g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.