Ingredients:

  • 2 lbs fresh apricots, pitted and halved
  • 3 tbsp honey
  • 1 tbsp lemon juice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 cup sliced almonds
  • 1/4 tsp salt

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Place the halved apricots into a 9x9 inch baking dish, cut side up.
  3. Drizzle honey and lemon juice evenly over the fruit, then sprinkle with cinnamon and salt, tossing gently to coat.
  4. In a medium bowl, whisk together the flour, oats, brown sugar, and salt.
  5. Add the chilled, cubed butter to the bowl. Use a pastry cutter or forks to work the butter into the dry ingredients until the mixture resembles coarse crumbs with a few pea-sized lumps.
  6. Fold in the sliced almonds.
  7. Distribute the crumble evenly over the apricots, pressing down slightly.
  8. Bake for 25–30 minutes until fruit juices bubble vigorously and the topping is deep golden brown.
  9. Remove from oven and let rest for 10 minutes to allow juices to thicken into a syrupy consistency.