Go Back
–+ servings
delicious bowl of apricot blueberry strawberry crumble topped with a scoop of pink ice cream

Apricot Strawberry Blueberry Crumble

This is one of my favourite desserts to make all year round. The magic is in the seasonal fruit and in this case I am using delicious ripe apricots, juicy local strawberries and plump blueberries. It can easily be made vegan by swapping the dairy butter for vegan and I always make it gluten-free so the mister can enjoy it too!
Print Pin
Servings: 4
Author: Teri-Ann Carty
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Equipment

Ingredients

  • 3 apricots diced, (approximately 2 cups)
  • strawberries sliced, (approximately 2 cups)
  • ¾ cup blueberries
  • ½ lemon juiced

TOPPINGS

  • 1 cup gluten free oats
  • ½ cup gluten free flour
  • ½ cup coconut sugar
  • 1 tsp cinnamon
  • ½ cup almonds sliced
  • ½ tsp salt
  • ½ cup melted butter vegan or dairy
US Customary - Metric

Instructions

  • Preheat oven to 355.
  • Measure fruit in a large glass measuring cup. You want just over 4cups of fruit in total. Scatter fruit in the bottom of a baking dish (approximately 8x8) and put lemon juice on top.
  • In a separate bowl mix together topping ingredients. The mixture should hold together when pinched.
  • Scatter on top of fruit and place in the oven.
  • Bake for 40-45 minutes until topping is browned. Let it cool for 10 minutes before serving.

Nutrition

Serving: 1serving | Calories: 529kcal | Carbohydrates: 53g | Protein: 9g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 514mg | Potassium: 307mg | Fiber: 7g | Sugar: 20g | Vitamin A: 1232IU | Vitamin C: 7mg | Calcium: 86mg | Iron: 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.