Apricot Rhubarb Crumble


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apricot rhubarb crumble

Warning: this apricot rhubarb crumble is not for the faint of heart – if you don’t like tart desserts, this is not your cup of tea dish of crumble. If you do, keep reading! And if you’re on the fence, serve it with a big scoop of vanilla ice cream! Actually, even if you’re not on the fence, putting ice cream on top still sounds like a good idea…

apricot rhubarb crumble

apricot rhubarb crumble

I often ate dried apricots when I was growing up, but it occurred to me last summer while making apricot compote that I didn’t really know if I liked fresh apricots – I couldn’t remember ever having eaten one. Earlier this week, while reading through The Flavor Bible, I found my explanation:

“Apricot is a fruit you need to cook to help unleash its flavors. A bite of raw apricot is kind of bland and doesn’t excite very much. If you throw that same apricot into the oven and heat it up a bit, it turns into a whole different fruit.” –Emily Luchetti, Farallon (San Francisco)

And there you have it! I often wonder about the first people who figured out things like these, like that cooked apricots are exponentially tastier than raw ones (or, “Hey! Let’s see what happens if we grate this zucchini and stick it in a cake!”) I like to imagine it goes something like this scene from Ratatouille. 

Ratatouille

Ratatouille is one of my favorite animated films ever…no surprise there!

DSC09243-001

Anyway, back to this apricot rhubarb crumble. I had four apricots sitting around, begging to be made into something, and a few stalks of rhubarb left over from making rhubarb simple syrup for cocktails, so I decided to combine them into what I imagined I would bake in two individual soup crocks and call “apricot rhubarb crumble for two.” Except the volume of fruit far exceeded my mental calculations, so a third crock was called into service, but then, as it turns out, a crock full of dessert is a bit much for one person, so this recipe really serves about four. Whoops. But hey, who ever complained about having extra dessert on hand? (Answer: no one I want to be friends with!) apricot rhubarb crumble

Apricot Rhubarb Crumble

  • Servings: 4
  • Time: 1 hour, 10 minutes (20 minutes active time)
  • Print
Ingredients

Fruit mixture
4 apricots, cut into 1/2-inch thick slices
2 stalks (about 1/3 pound) rhubarb, ends trimmed, cut into 1/4 – 1/2-inch thick slices
2 tablespoons brandy
1 teaspoon vanilla extract
1/4 cup sugar
1 teaspoon cornstarch

Topping
1/3 cup oats
1/3 cup flour
1/3 cup brown sugar
1/8 teaspoon baking soda
1/8 teaspoon baking powder
3 tablespoons slivered almonds
1/4 cup butter or dairy-free margarine, melted

Instructions

1. Preheat the oven to 350 degrees. Coat the soup crocks (or ramekins or whatever you’re using) with baking spray, and set aside.

2. In a large bowl, combine sliced apricots, sliced rhubarb, brandy, and vanilla extract. In a small, separate bowl, mix together the sugar and cornstarch before adding it to the fruit. Stir to combine, then set aside.

3. Prepare the topping: in a medium bowl, stir together all the ingredients except the melted butter. Once combined, pour in the melted butter and toss with a fork until all the dry ingredients are coated and small clusters form.

4. Portion out the fruit mixture into the soup crocks (you may want to use a slotted spoon to do this, if there is a lot of liquid), and spoon the topping on top.

5. Bake for 45-50 minutes*, until the rhubarb can be easily pierced with a knife. Serve warm.

* The time may have to be adjusted, depending on what you bake the crumble in. If you bake it in a casserole dish, it will take longer to bake than in individual portions.



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35 Comments on Apricot Rhubarb Crumble

    • CakePants
      June 1, 2014 at 1:45 pm (1 year ago)

      Thanks so much!

      Reply
  1. How to Philosophize with Cake
    June 1, 2014 at 10:05 am (1 year ago)

    Sounds delicious! Love the apricot + rhubarb combination, that’s one that you don’t usually see but it looks great. :)

    Reply
    • CakePants
      June 1, 2014 at 1:46 pm (1 year ago)

      Thanks! This pairing just kind of happened – I had both sitting around and figured, heck, why not? (I love your blog name, btw!)

      Reply
  2. apuginthekitchen
    June 1, 2014 at 10:47 am (1 year ago)

    I adore crumbles and love that you combined the apricots and rhubarb. It looks delicious!!

    Reply
    • CakePants
      June 1, 2014 at 1:47 pm (1 year ago)

      Thanks! Apricots and rhubarb work together quite nicely :)

      Reply
    • CakePants
      June 1, 2014 at 1:47 pm (1 year ago)

      I agree! Thanks!

      Reply
  3. cake lover
    June 1, 2014 at 12:19 pm (1 year ago)

    I hope you used a spoon (not the fork in the photo) to get every delicious morsel of this beautiful dessert!

    Reply
    • CakePants
      June 1, 2014 at 1:49 pm (1 year ago)

      Come to think of it, I don’t remember…but knowing me, I’m sure I used whatever would best enable me to scoop up every bit!

      Reply
  4. cheri
    June 1, 2014 at 12:43 pm (1 year ago)

    Love crisps! apricot and rhubarb sound wonderful together, this is a combination I would love to try. Happy week-end to you!

    Reply
    • CakePants
      June 1, 2014 at 1:49 pm (1 year ago)

      Thanks, and I hope you get a chance to try it! A lovely weekend to you as well!

      Reply
  5. milkandbun
    June 2, 2014 at 3:48 am (1 year ago)

    It looks so delicious and I love crumbles!

    Reply
    • CakePants
      June 2, 2014 at 10:57 am (1 year ago)

      Thanks! Me too :) They’re actually fairly healthy, too, as far as desserts go…

      Reply
  6. mademoisellegourmande
    June 2, 2014 at 12:34 pm (1 year ago)

    I love this idea of combining rhubarb with apricot. Never had it but it sounds delish! Cannot really imagine someone not loving crumble with a scoop of ice cream. :)

    Reply
    • CakePants
      June 2, 2014 at 2:21 pm (1 year ago)

      Thanks! I can’t imagine anyone not liking crumble with ice cream either, but if such people exist, then more for the rest of us! Thanks for stopping by :)

      Reply
    • CakePants
      June 2, 2014 at 2:23 pm (1 year ago)

      Thanks! I do love the strawberry/rhubarb combo, but I wanted to branch out and see what other fruits pair nicely with rhubarb – apricot certainly does, in my opinion :)

      Reply
  7. Sam @ sugarspunrun
    June 3, 2014 at 9:54 am (1 year ago)

    I wonder the same thing about how people ever figured out how to cook these things (like who ever figured out that boiling an egg would be such a good idea, seriously!?). This combo sounds neat, I’ve never cooked with either apricot or rhubarb before, but now I really want to try! :)

    Reply
    • CakePants
      June 3, 2014 at 6:03 pm (1 year ago)

      I know, right?! Glad I’m not the only one who wonders about these things. Thanks for stopping by, and let me know how it goes if you try this!

      Reply
  8. amber
    June 6, 2014 at 12:14 pm (1 year ago)

    This sounds delicious. I don’t make a lot of crumbles, but I drink a lot of tea, and suddenly am coming to the conclusion that the would make a very perfect combo. I think I will have to try this recipe! I have little experience (actually none) with rhubarb, but certainly am looking forward to trying… ! Thanks for posting. Lovely photos, as well :)

    I like your blog. This is my first visit and it has a nice style. The food images on your sidebar in the grid-like setup… is that a wordpress plugin, or.. how did you get that like that?

    Glad to have found your blog!

    Reply
    • CakePants
      June 6, 2014 at 3:19 pm (1 year ago)

      Thanks so much for stopping by – I’m glad you’re here! The collection of sidebar images is a wordpress.com “gallery” widget (I myself haven’t done anything with plugins yet). Looking forward to checking out your blog as well!

      Reply
  9. Allie
    June 6, 2014 at 3:09 pm (1 year ago)

    Yum, yum yum. I’m a total lover of tart things so I loved your “warning” about how tart this is :) I bet I would love it. And I noticed the comment above me asking about the photos in your sidebar – I agree, they look really great.

    Reply
    • CakePants
      June 6, 2014 at 3:21 pm (1 year ago)

      I agree – this would be perfect for a fan of tart desserts, like yourself! And thanks, I’m glad you like the side photos :)

      Reply
  10. The Vegan 8
    June 7, 2014 at 10:44 am (1 year ago)

    This looks so pretty and delicious! I love crumbles and I usually do it with apples, I’ve actually never even had rhubarb before! Looks amazing and delish. :)

    Reply
    • CakePants
      June 8, 2014 at 10:48 am (1 year ago)

      Thank you!! You should give rhubarb a try sometime – it’s really quite lovely :)

      Reply
    • CakePants
      June 8, 2014 at 7:47 pm (1 year ago)

      Thanks! Apricot and rhubarb go together surprisingly well.

      Reply
  11. Sugar and Cinnamon
    June 8, 2014 at 6:35 pm (1 year ago)

    I love rhubarb crumble! I’ve never tried it with apricots before but they sound like they would work so well together!

    Reply
    • CakePants
      June 8, 2014 at 7:48 pm (1 year ago)

      They really do! Thanks for stopping by :)

      Reply
  12. agentjustyna
    June 12, 2014 at 10:04 am (1 year ago)

    These look wonderful! And yay, brandy 😉

    Reply
    • CakePants
      June 12, 2014 at 10:20 am (1 year ago)

      Thank you! Yes, I have a bad (/good?) habit of just tossing brandy into desserts and seeing what happens 😛

      Reply
  13. Allison (Spontaneous Tomato)
    June 19, 2014 at 1:09 pm (1 year ago)

    Ah so good! I discovered how much I love the rhubarb + stone fruit combination when I stumbled upon my peach rhubarb bar recipe last summer (which I’ve lately started making again, about once a week!). I’ll have to try this one, too, brandy & all!

    Reply
    • CakePants
      June 19, 2014 at 5:38 pm (1 year ago)

      Ooh, peach rhubarb bars sound delicious!! I’ll definitely check those out :)

      Reply

1Pingbacks & Trackbacks on Apricot Rhubarb Crumble

  1. […] This week’s Veggie/Share Update: This week’s share has more fruit at last! A flush of cantelope from Preferred, some Rhubarb from Talon de Gato, and the much anticipated very ripe apricots from Utah via Western Slope Colorado. Here is our favorite recipe so far on how to use the rhubarb and Apricots together: http://putonyourcakepants.wordpress.com/2014/06/01/apricot-rhubarb-crumble-2/ […]

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