Warm Apricot Crisp

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Here’s my go-to apricot crisp recipe, with a golden-brown oat topping that’s perfectly crispy, and sweet, juicy apricots underneath that bubble up around the edges while it bakes.

This apricot crisp has become my summer dessert signature, and I make it whenever I spot fresh apricots at the market. I often double the recipe because it disappears so quickly – plus, it’s just as good cold from the fridge the next morning. Who doesn’t love fruit crisp for breakfast?

What Kind of Apricots Should I Use?

Fresh apricots are the star of this crisp, and you’ll want to look for ones that yield slightly when given a gentle squeeze – they should feel like a ripe peach. The best apricots for baking have a deep golden-orange color and smell sweet and fragrant. If your apricots are a bit firm, you can let them ripen at room temperature for a few days. While fresh apricots are ideal, you can substitute dried apricots that have been rehydrated or even canned apricots (drained well) if fresh ones aren’t in season. Just keep in mind that fresh apricots typically show up in markets during late spring and early summer, so that’s when you’ll find them at their peak.

Options for Substitutions

This fruit crisp recipe is really adaptable – here’s what you can switch up:

• Fresh apricots: If fresh apricots aren’t in season, you can use canned apricots (drained well) or try other stone fruits like peaches, nectarines, or plums. Just keep the amount at 6 cups.
• Lemon zest: Orange zest works great too, or you can skip it if you don’t have any citrus on hand.
• Cornflour: Regular all-purpose flour or arrowroot powder work just as well for thickening – use the same amount.
• Rolled oats: Quick oats can work in a pinch, though the texture won’t be quite as nice. Don’t use instant oats as they’ll get too mushy.
• White whole wheat flour: Any flour works here – all-purpose, regular whole wheat, or even gluten-free flour blends (just make sure they contain xanthan gum).
• Butter: For a dairy-free version, use coconut oil or a plant-based butter. Just make sure it’s cold when you cut it into the topping.
• Honey/Maple syrup: These are interchangeable with each other or with brown sugar, agave nectar, or regular sugar. If using sugar instead of liquid sweeteners, you might need to add 1-2 tablespoons of water to the fruit mixture.

Watch Out for These Mistakes While Baking

The biggest challenge when making an apricot crisp is dealing with too much liquid, which can result in a soggy topping – combat this by making sure your cornflour is well mixed with the fruit and letting the filled baking dish rest for 10 minutes before adding the crisp topping. A common mistake is overworking the butter into the topping mixture; instead, use cold butter and work it in until you have pea-sized chunks, which will create those perfect crispy patches we all love. When it comes to baking time, resist the urge to pull the crisp out too early – the fruit should be bubbling around the edges and the topping should be golden brown, not just lightly colored, to ensure the cornflour has fully activated and will thicken the fruit juices properly. For the best texture, let your crisp cool for at least 20 minutes after baking, allowing the fruit filling to set and the topping to become perfectly crispy.

What to Serve With Apricot Crisp?

This warm and cozy apricot crisp practically begs for a scoop of vanilla ice cream on top – the way it melts into all those sweet, fruity nooks and crannies is pure dessert magic! If you’re not in an ice cream mood, a dollop of freshly whipped cream or even Greek yogurt adds a nice creamy contrast to the crunchy oat topping. For breakfast or brunch, I love serving this crisp slightly warm with a pour of cold heavy cream or a spoonful of crème fraîche. You could even dress it up for company by adding a drizzle of caramel sauce or a sprinkle of toasted sliced almonds on top.

Storage Instructions

Keep Fresh: Once your apricot crisp has cooled down, cover it with plastic wrap or transfer it to an airtight container. It’ll stay good in the fridge for up to 5 days. The topping might soften a bit over time, but it’ll still taste wonderful!

Freeze: This crisp freezes really well! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer-safe container. It’ll keep for up to 3 months in the freezer. Just remember to label it with the date!

Warm Up: To enjoy your stored crisp, warm it up in a 350°F oven for about 20 minutes if refrigerated, or 35-40 minutes if frozen (after thawing overnight in the fridge). You can also microwave individual portions for a quick treat – just know the topping won’t be as crispy this way.

Preparation Time	15-20 minutes
Cooking Time	30-32 minutes
Total Time	45-52 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 15-20 g
• Fat: 60-70 g
• Carbohydrates: 230-250 g

Ingredients

• 6 cups fresh apricots (pitted and sliced, peeling not necessary)
• Zest from one small lemon (around ½ teaspoon)
• 1 tablespoon cornflour
• ½ teaspoon ginger powder
• ½ teaspoon cinnamon powder
• ½ cup honey (or choose maple syrup or sugar)
• 1 cup rolled oats
• ¾ cup white whole wheat or all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 6 tablespoons unsalted butter, chilled and cubed
• 3 tablespoons maple syrup (or swap for brown sugar)

Step 1: Prepare the Baking Dish and Preheat Oven

Begin by preheating your oven to 350 degrees F (175 degrees C).

Lightly spray an 8×8-inch baking dish with cooking spray to ensure your dessert comes out easily after baking.

Step 2: Prepare the Apricot Filling

In a large bowl, combine the apricots, lemon zest, cornstarch, ginger, and cinnamon.

Toss the ingredients gently to ensure that the apricots are evenly coated with the spices.

After the apricots are mixed well with the spices, gently stir in the honey until it is evenly distributed throughout the mixture.

Pour this apricot filling into the prepared baking dish, spreading it evenly.

Step 3: Make the Crumb Topping

In a separate medium bowl, stir together the oats, white whole-wheat flour, cinnamon, and salt.

Add the butter cubes to the oat mixture.

Use your fingers to work the butter into the mixture until it forms small clumps and the butter pieces are well incorporated.

Stir in the maple syrup to add sweetness and help bind the topping.

Make sure the topping has a crumbly texture.

Step 4: Assemble and Bake

Evenly sprinkle the prepared oat topping over the apricot filling, covering the top completely.

Place the baking dish in the preheated oven and bake for 30-32 minutes, or until the filling is bubbly and the topping has turned a golden brown.

Step 5: Cool and Serve

Once baked, remove the dish from the oven and allow it to cool slightly before serving.

This will let the filling set a bit more and make serving easier.

Enjoy this delicious apricot dessert warm or at room temperature.