Preheat your oven to 180°C/350°F.

Wash and thinly slice the fresh apricots (you can also cube them if preferred). Place them in a large mixing bowl along with the brown sugar, lemon juice, cornstarch, ground cinnamon, and ginger. Toss everything together until the apricots are evenly coated.

Transfer the coated apricots into a baking dish and set aside.

In a large mixing bowl, combine rolled oats, brown sugar, ground cinnamon, and ground ginger.

Cut the softened butter into small cubes and add them to the oats mixture. Use your fingers to rub the butter into the oats until you form chunky dough pieces.

Spread the oat crumble evenly over the apricots in the baking dish.

Bake for 25 to 35 minutes, or until the topping turns golden brown and the apricot filling bubbles underneath.

Let the crumble cool for about 10 minutes before serving warm.

A small oval ceramic baking dish, perfect for serving about 6 people. Feel free to double the quantities if you need to serve more.

Ensure the butter is thoroughly incorporated into the dry ingredients, creating an even mixture. There should be no large pieces of uncovered butter remaining.

If you're not serving the crumble immediately, let it cool completely. Then, cover it and store it in the refrigerator. Reheat it in the oven before serving for about 10 to 15 minutes, covered with aluminum foil.