Apricot Crumble with Sour Cream Custard

Prep Time: 20 mins | Cook Time: 30 mins | Course: Dessert | Serves: 18

Fresh apricots lay in a sour cream custard and bake with a crumble oat topping. This lovely custard and fruit crumble would make a nice brunch dish, as well as a Summer-inspired dessert. Inspired by Toni Dash of Boulder Locavore https://boulderlocavore.com/apricot-crumble-recipe/ 

2 Tbsp butter, softened, for baking dish 

2 lbs fresh apricots, halved and pitted

1 Tbsp cinnamon sugar, for sprinkling

2 cups sour cream

1 cup sugar

¼ cup cornstarch

¼ tsp salt

3 eggs

1 Tbsp vanilla

Oat Crumble:

¾ cup flour

⅓ cup brown sugar

½ tsp salt

1 cup rolled oats

1 tsp cinnamon

½ cup cold butter, sliced into tablespoons

Preheat oven to 350*. Butter a 9.13 baking dish and place the apricots inside with the pitted side up. Sprinkle with cinnamon sugar. In a mixing bowl, whisk sour cream, sugar, cornstarch, salt, eggs, and vanilla together. Pour over the apricots. In a food processor, layer flour, brown sugar, salt, oats, cinnamon, and butter slices. Pulse until the butter is cut into coarse crumbs and the oat mixture is crumbly. Spread evenly over the top of the custard and bake for 30 minutes. The custard will be set and the crumble a light golden color.