Apricot Pistachio Crumble Cups
Delightful small-batch crumble cups featuring a soft cake base, juicy apricot filling, and a crunchy pistachio crumble.
Servings: 6 cups
Calories: 180kcal
Ingredients
For the cake base
- 6 tbsp melted butter Use unsalted for best flavor
- 1 large egg Room temperature preferred
- 1 tsp vanilla extract
- 1/3 cup sugar
- 1/2 cup flour
- 1/2 tsp baking powder
- pinch salt
- 3 tbsp milk or yogurt Yogurt will make the base tangy
For the apricot layer
- 1 cup chopped apricots Fresh or thawed frozen
- 1 to 2 tbsp sugar Adjust according to sweetness of apricots
- 1 tsp lemon juice Freshly squeezed preferred
- 1 tsp cornstarch Can add 1/2 tsp more if very juicy
For the pistachio crumble
- 1/3 cup flour
- 1/4 cup brown sugar
- pinch salt
- 4 tbsp cold butter Keep it cold for a crumbly texture
- 1/3 cup chopped pistachios Can substitute with other nuts
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a 6 cup muffin tin.
- In a small bowl, toss chopped apricots with sugar, lemon juice, and cornstarch. Set aside.
Making the cake base
- In a medium bowl, whisk together melted butter, sugar, egg, and vanilla.
- Stir in flour, baking powder, and salt. Add milk or yogurt until the mixture is thick but spoonable.
Making the crumble
- In a small bowl, mix flour, brown sugar, and salt. Cut in cold butter with a fork until it forms chunky crumbs.
- Stir in chopped pistachios.
Assembly and Baking
- Spoon about 1 tablespoon of cake batter into each muffin cup.
- Add a spoonful of the apricot mixture on top.
- Top with another small spoon of batter and finish with a generous handful of pistachio crumble.
- Bake for 18 to 22 minutes or until the tops are golden and the centers don’t jiggle. Cool for 10 minutes in the pan before transferring to a rack.
Notes
For best results, do not overmix the batter and keep the butter for the crumble cold. Store in an airtight container for up to 2 days.