Gluten Free Apricot Crumble Recipe

Fresh, ripe apricots

by Minette Riordan

I recently moved to Santa Barbara, CA and am enjoying the bounty of fresh fruit and vegetables. This past weekend, my son and I had the opportunity to go pick apricots. Super fun and picked way too many as they were falling off the trees into our bucket. We decided to make a gluten free apricot crumble with them. It was so good, I think we will make another one on July 4th (yes, we picked a lot of apricots.)

I found this delicious sounding Plum Crumble recipe on and adapted it to my apricots and what I had on hand. It didn’t last very long… I served it warm with vanilla ice cream last night and my hubby ate it on his cereal and yogurt this morning. You could easily make this ahead and serve cold or at room temperature.


2 tablespoons brown sugar
1  1/2 tablspoon plus 1 cup gluten-free flour (I used half almond and half rice flour)
1/2 plus 1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
2 heaping tablespoons of finely chopped candied ginger
2 – 3 lbs ripe apricots to fill your pan in one full layer, halved and seeded.
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 well-beaten egg
1/2 cup unsalted butter


Heat oven to 375° degrees, with rack in center.

Thoroughly mix brown sugar, 1 1/2 tablespoons flour, 1/4 teaspoon cinnamon, ground ginger, and candied ginger. Add to plums an dmix well. Arrange, skin side up, in ungreased, 10 inch torte pan. Could also use a pie plate or 9″ square pan.

Combine remaining sugar, baking powder, flour, cinnamon, and salt. Mix well. Stir in egg. Then, using hands, mix thoroughly to produce little particles. Sprinkle over plums.

Drizzle butter evenly over crumb mixture and bake for 30 to 35 minutes. The crumble is done when the top is browned and fruit is bubbling around the edges. Remove from oven and cool.
Serve warm or refrigerate for up to two days or freeze well covered.



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