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Apricot Crumble

Our apricot crumble is a modern take on a classic that is guaranteed to be a crowd pleaser!


  • 450g SPC Apricot, drained
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 5 tbsp butter, melted
  • 2/3 cup all-purpose flour
  • 1/4 cup rolled oats
  • 1/2 cup shredded coconut, plus extra for decoration
  • 1/4 cup brown sugar
  • 3 tbsp granulated sugar
  • 1/4 tsp cinnamon
  • 1/2 cup heavy cream
  • Lime zest


  1. Preheat oven to 180C and prepare ramekins by lightly spraying with cooking spray
  2. In a medium bowl, mix together SPC apricot, cornstarch and vanilla
  3. In another bowl, mix together flour, oats, coconut, brown sugar, granulated sugar and cinnamon
  4. Add melted butter and mix with a fork until just combined
  5. Spoon fruit mixture into prepared ramekins and sprinkle crumble mixture on top
  6. Place ramekins on a baking sheet and bake for 30-35 minutes or until the topping is lightly golden and fruit is bubbling
  7. Meanwhile, in a small pan toast shredded coconut until golden and fragrant
  8. In a small bowl, whip heavy cream until it reaches medium peaks, keep refrigerated until serving
  9. After the crumbles are cooked, cool for 15 minutes before serving
  10. Serve with whipped cream, toasted coconut and lime zest
Apricot Crumble

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