Apricot, Plum, and Rhubarb Shortbread Crumble
Prep time
Cook time
Total time
A super easy and fruity crumble, made with whatever seasonal fruit you've got laying around.
Serves: 10 servings
For the Fruit:
  • 4-5 ripe apricots
  • 2-3 ripe plums
  • 8 stalks rhubarb, cleaned and trimmed
  • 1 cup raspberries, blueberries, blackberries, or cherries
  • 3 tablespoons cornstarch
  • 3 tablespoons brown sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon kosher salt
For the Crumble:
  • 1 sleeve shortbread cookies (I used some leftover Girl Scout cookies I had in the freezer)
  • 3 tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • 5 tablespoons unsalted butter, melted
  1. Preheat your oven to 375 degrees F. Half your apricots and remove their pits. Slice the halves once more lengthwise into slightly thinner rounds (you can big, chunky pieces of fruit for this). Place them in a large bowl. Do the same for the plums. Clean and slice your rhubarb into 1-inch pieces. Add them to the same bowl, then add in your berries of choice. Toss with your cornstarch, brown sugar, vanilla, cinnamon, and salt. Set aside.
  2. Roughly crush your shortbread cookies with your hands and add them to a medium-sized bowl. Toss them with the brown sugar and cinnamon, then add in your melted butter and use your hands to mix until a crumble forms.
  3. Butter a 10-inch tart or pie pan (9-inch square cake pan would also work). Scoop your fruit into your prepared pan, then top with your crumble. Pat down slightly with your hands so the crumble sticks to the fruit. Place the pan on a baking sheet (to protect your oven from any drips) and bake for 45 minutes or so, until golden brown and bubbling. Allow the crumble to cool for an hour or so before serving (you can also just pop it in the fridge). This will keep well, refrigerated and covered with foil, for two days.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2016/07/04/apricot-rhubarb-plum-shortbread-crumble/