Apricot sour cherry & black currant oat Crumble (Crisp)

Crumble is the best way to utilize any fruit you have at hand to make an indulgent dessert or breakfast. You can choose any fruit or combination. It’s goes fantastic with ice cream, yogurt or crème fraîche. I love crumbles!! In summertime it’s just a heaven-like dessert:) Another variation of crumble was shared here.
Happy cooking!:)
Serves 6
Takes 50 mins + cooling (prep – 15 mins, baking – 35 mins)


500 g apricots
1 cup sour cherries
1/2 cup black currants
150 g cold butter
200 g rolled oats
100 g sugar + 2 tbsp extra
pinch of salt
1/4 tsp cinnamon/cloves (optionally)


Preheat the oven to 200°C/400°F. Prepare a medium-sized baking dish or a few individual sized dishes or ramekins (the one I had was a bit too large). To coat dish/dishes with butter isn’t necessary.

In a mixing bowl, combine the oats, sugar, salt and cinnamon/cloves. Cube the cold butter and add to the dry ingredients. Using the tips of you fingers, rub the butter into the mixture and crumble with your hands until it is well dispersed and the mixture resembles clumps. Place in the freezer while you prepare the fruit.

Rinse the fruit. Pit the apricots and sour cherries. Combine 2 tbsp of sugar and sour cherries, place in a sieve over a cup or small bowl. Press with a spoon to remove moisture (my cherries released juice after this procedure anyway). Spread the apricots into your prepared baking dish. Scatter the berries over. Sprinkle the oatmeal mixture over the fruit. Bake about 30-35 minutes until the top is beginning to brown and the fruits are sizzling and bubbling. Let cool for a few minutes, serve and enjoy!:)

Bon Appetit!DSC06061__logoDSC06068__logoDSC06090_logoDSC06105__logoDSC06110_logo



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