Peach and Apricot Summer Crumble

Ingredients

Unsalted butter

1/2 cup, cold and cubed

Salt

1/4 teaspoon

Cinnamon

1 teaspoon

Brown sugar

1/2 cup

Rolled oats

1 cup

All-purpose flour

1 cup

Lemon juice

2 tablespoons

Granulated sugar

1/4 cup

Apricots

2 cups, pitted and sliced

Peaches

2 cups, pitted and sliced

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the sliced peaches and apricots with granulated sugar and lemon juice. Toss until all the fruit slices are evenly coated.
3. Transfer the coated fruit mixture to a baking dish, spreading it out evenly.
4. In another bowl, combine the all-purpose flour, rolled oats, brown sugar, cinnamon, and salt. Mix until well combined.
5. Add the cold, cubed unsalted butter to the flour mixture. Using your fingers or a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
6. Sprinkle the crumble mixture evenly over the fruit in the baking dish, ensuring the fruit is completely covered.
7. Bake in the preheated oven for 35-40 minutes, or until the fruit is bubbling and the crumble topping has turned a golden brown.
8. Remove from the oven and let it cool slightly before serving.
9. For a classic touch, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.