Chai Spiced Apricot Almond Crumble

Christine Ma
by Christine Ma
6 servings
1 hr 30 min

As much as I love baking, sometimes I just to make something quick. With the blistering heat capping off at 100 degrees, the last thing I want is my oven on for several hours. My current go-to? Fruit crumbles. They’re so versatile and perfect for the summer with the abundance of fruit. Today I’m shining some light on underrated apricots and making a chai spiced apricot almond crumble. You can easily swap the fruit of your choice to make it your own. Top it off with a couple scoops of vanilla ice cream and you have the definition of a fall dessert.

Chai spiced apricot almond crumble

ingredients for the crumble

season the apricots

top with crumble and bake until browned

chai spiced apricot almond crumble

Chai Spiced Apricot Almond Crumble
Recipe details
  • 6  servings
  • Prep time: 30 Minutes Cook time: 1 Hours Total time: 1 hr 30 min
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  • 2 lb apricots, ripe
  • 1 tbsp lime juice
  • 1 tsp lime zest
  • 1/2 cup brown sugar
  • 2 tsp cornstarch
  • 1 tsp vanilla extract
  • 1/2 cup butter
  • 1/4 cup almond butter, smooth
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg, ground
  • 1/4 tsp ginger, ground
  • 1/4 tsp allspice, ground
  • 1/4 tsp cardamom, ground
  • 1/8 tsp cloves, ground
  • 1 1/2 cups fine almond flour
  • 3/4 cup brown sugar

Preheat oven to 375 degrees F.
Prep the apricots. Cut the apricot in half and remove the pit. Slice each half into 2-3 slices, depending on the size of the apricot. Gently toss the sliced apricots with 1 tbsp lime juice, 1 tsp lime zest, 1/2 cup brown sugar, 2 tsp cornstarch, and 1 tsp vanilla. Pour the fruit mixture into a 9x9 baking dish and let sit for 20 minutes.
Melt 1/2 cup butter in a small pan over medium heat. Continue to cook the butter until it begins to brown and smells nutty. Remove the brown butter from heat and stir in 1/4 cup almond butter and 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp allspice, 1/4 tsp cardamom, and 1/8 tsp cloves. Stir in 1 1/2 cups fine almond flour and 3/4 cup brown sugar until well combined.
Scatter the chai spiced crumble on top of the apricots in an even layer. Bake the crumble for 45 minutes-1 hour or until the crumble is well browned and the juices are bubbling. Let cool slightly. Serve warm with vanilla ice cream if desired.
Christine Ma
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