Riverford Wicked Leeks
Apple, orange and apricot crumble recipe image

Print Apple, orange and apricot crumble

The sweetness of the apricots and dates and the tartness of the orange zest add a new dimension to this old-fashioned, crowd-pleaser. Baked in the oven, there’s not much to rival this as a comforting end to a winter’s meal – unless of course you top it with custard or cream. This also works with gluten free flour.


  • for the fruit base:
  • 8 dessert apples, peeled, cored & cut into 1cm dice
  • 1 orange, peeled & divided into segments
  • Grated zest & juice of 1 orange
  • 100g dried apricots, roughly chopped
  • 60g dates, roughly chopped
  • 60g light soft brown sugar
  • for the crumble topping:
  • 175g plain flour
  • 125g butter
  • 100g caster sugar
  • 60g rolled oats


  1. Preheat oven to 150ºC/Gas 2.
  2. Make the topping by whizzing the flour and butter in a food processor until the mixture has a fine consistency. Remove and place in a bowl. Add the caster sugar and the oats and rub together with your fingertips until evenly distributed.
  3. For the base combine the apples and orange with the orange juice, zest, dried fruits and brown sugar and place in an ovenproof dish. Top with the crumble mixture and then bake in the oven for 45 minutes, until the fruit is tender and the topping golden brown.
want to cook with fresh ingredients? try one of our award winning veg boxes