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A simple fresh cherry and apricot crumble with rosemary and crunchy oats topping with brown sugar & nuts. Gluten-free and can be made vegan!

Cherry Apricot Crumble with Rosemary: The perfect summer dessert with fresh apricots

This Cherry Apricot Crumble takes just 15 minutes to prepare and can be on the table in just about 45 minutes! Serve it with a scoop of vanilla ice cream for the ultimate comforting baked summer dessert!

This Crumble with fresh apricots, sweet cherries & rosemary is a delightful way to enjoy the flavors of summer. It’s simple, delicious, and versatile, making it a perfect dessert for any occasion. To make this extra special, I added a hint of rosemary to the fruit filling. This is an optional step but takes this simple stonefruit crumble to the next level.

Whether you stick to the traditional recipe or experiment with your own variations, this crumble is sure to impress.

This fresh apricot crumble recipe is not only easy and quick to prepare, but it’s also versatile, offering gluten-free and vegan options.

Along with the recipe I will share some tips and tricks to ensure your fresh apricot crumble is perfect every time.

How to make it:

1. Preheat the oven: Preheat the oven to 180°C (350°F).
2. Prepare the filling: Wash and quarter the fresh apricots (cut small apricots into 4 pieces, large ones into 8). Pit and halve the cherries. In a large bowl, mix the apricots and cherries with brown sugar, lemon juice, lemon zest, rosemary, a pinch of salt, and cornstarch. Toss everything together until the fruit is evenly coated. Transfer the mixture to a baking dish and set aside.
3. Prepare the oat topping: In a large bowl, combine the oats, nuts, brown sugar, ground cinnamon, and a large pinch of salt. Cut the soft butter into cubes and add to the dry ingredients. Use your fingers to work the butter into the oats until small clumps of dough form. Evenly sprinkle the oat topping over the apricot-cherry mixture.
4. Bake: Bake the crumble for 30-35 minutes, until the topping is golden brown and the filling is bubbling. I cover the crumble for the first 20 minutes to allow the fruit to soften while preventing the topping from browning too quickly. Then, I remove the foil and bake until the topping turns golden brown. Your crumble is ready when the topping is golden brown and crispy, and the fruit filling is bubbling underneath.
5. Cool and serve: Let cool for about 10 minutes before serving.

Tips and Tricks for the Perfect Fresh Fruit Crumble

1. Choose the Right Fruit

While fresh apricots and cherries make a fantastic combination, crumbles are versatile and can be made with a variety of fruits. Apples, berries, peaches, and plums are all excellent choices. Use what’s in season for the best flavor! For inspiration check out my recipe for Strawberry Rhubarb Crumble and my Red Currant Crumble.

2. Balance the Sweetness

Depending on the fruit you choose, you may need to adjust the amount of sugar. For particularly sweet fruits like peaches, you can reduce the sugar, while tart fruits like rhubarb may require a bit more. Depending on the ripeness of your apricots and cherries, add more or less sugar.

3. Enhance the Flavor

Adding herbs and spices can elevate your crumble to new heights. Rosemary adds a unique touch to this recipe and goes so well with cherries and apricots, but you can also experiment with thyme, basil, or even a bit of fresh mint. Spices like cinnamon, nutmeg, or cardamom also complement stone fruits beautifully.

4. Get the Right Texture

The key to a great crumble topping is the texture. You want a mix of larger clumps and smaller crumbs. This can be achieved by using your fingers to incorporate the butter into the dry ingredients thoroughly. Make sure your butter is soft but not melted for the best results.

5. Make It Healthier

For a healthier version, you can make a few substitutions:

• Butter: Replace with coconut oil or a vegan butter substitute for a vegan crumble.
• Sugar: Use coconut sugar instead of brown sugar as a natural sweetener. To cut down on calories, add stevia or monkfruit to the filling.
• Nuts & Seeds: I made this with salted smoked almonds and it was amazing but you can also use pistachios or hazelnuts. Use pepitas / pumpkin seeds or sunflower-seeds for nut-free.

6. Serving Suggestions

Crumble is best served warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream. For a vegan option, use coconut whipped cream or vegan ice cream.

7. Storing and Reheating Crumble

If you have leftovers, store them in an airtight container in the fridge. To reheat, cover with aluminum foil and warm in the oven at 180°C (350°F) for about 10-15 minutes.

Happy baking!

If you try this recipe, let me know how it turned out in the comments below. I’d love to hear about your experiences and any tweaks you made to make it your own. Enjoy!

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Cherry Apricot Crumble Recipe with Rosemary

A simple fresh cherry and apricot crumble with rosemary and crunchy oats topping with brown sugar & nuts. Gluten-free and can be made vegan!

Course Dessert

Cuisine American

Keyword cherry apricot crumble

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Calories 300 kcal

Ingredients

For the Apricot Filling:

• 600 g 3 cups fresh apricots (about 18-20 small apricots)
• 15 cherries about 2 handfuls
• 40 g 3 tablespoons brown sugar
• Juice of half a lemon about 2 tablespoons + 1 tablespoon lemon zest
• 1 tablespoon finely chopped rosemary
• 15 g 1 1/2 tablespoons cornstarch

For the Oat Topping:

• 150 g 1 1/2 cups rolled oats (gluten-free, if needed)
• 150 g 1 cups almonds or hazelnuts, chopped
• 60 g 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 120 g 1/2 cup unsalted butter, soft
• 1 pinch of salt
• 1 teaspoon ground cinnamon

Instructions

1. Preheat the oven: Preheat the oven to 180°C (350°F).
2. Prepare the filling: Wash and quarter the fresh apricots (cut small apricots into 4 pieces, large ones into 8). Pit and halve the cherries. In a large bowl, mix the apricots and cherries with brown sugar, lemon juice, lemon zest, rosemary, a pinch of salt, and cornstarch. Toss everything together until the fruit is evenly coated. Transfer the mixture to a baking dish and set aside.
3. Prepare the oat topping: In a large bowl, combine the oats, nuts, brown sugar, ground cinnamon, and a large pinch of salt. Cut the soft butter into cubes and add to the dry ingredients. Use your fingers to work the butter into the oats until small clumps of dough form. Evenly sprinkle the oat topping over the apricot-cherry mixture.
4. Bake: Bake the crumble for 30-35 minutes, until the topping is golden brown and the filling is bubbling. I cover the crumble for the first 20 minutes to allow the fruit to soften while preventing the topping from browning too quickly. Then, I remove the foil and bake until the topping turns golden brown. Your crumble is ready when the topping is golden brown and crispy, and the fruit filling is bubbling underneath.
5. Cool and serve: Let cool for about 10 minutes before serving.