Fluffy Apricot Crisp Bars

Here’s my go-to recipe for apricot crisp bars, featuring a simple buttery shortbread base, topped with sweet-tart apricot preserves and finished with a crumbly oat streusel topping.

These bars have become a regular treat in our cookie jar, and I often make a double batch because they disappear so quickly. Who doesn’t love having one of these with their afternoon coffee, right?

What Kind of Apricots Should I Use?

Fresh apricots are the star of these crisp bars, but you’ve got options when it comes to choosing your fruit. Fresh apricots are best when they’re bright orange, slightly soft when gently squeezed, and have a sweet fragrance – look for these at farmers’ markets or grocery stores during late spring and summer months. If fresh apricots aren’t in season, you can use canned apricots (just drain and pat them dry first) or even dried apricots that have been rehydrated in warm water for about 30 minutes. When using fresh apricots, they should be ripe but not overripe – if they’re too soft, your bars might end up too mushy. Just make sure to remove the pits and dice them into even pieces so they cook uniformly.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps depending on what you have in your pantry:

• Apricots: Fresh apricots can be replaced with peaches, nectarines, or even plums. If using frozen fruit, thaw and drain excess liquid first. You can also use dried apricots – just soak them in hot water for 30 minutes before using.
• Brown rice flour and tapioca flour: These gluten-free options can be replaced with all-purpose flour if you don’t need the bars to be gluten-free. Use 2 cups of all-purpose flour to replace both.
• Almond essence: Vanilla extract works great as a substitute, or try coconut extract for a different but nice flavor profile.
• Rolled oats: Quick oats can work in a pinch, though the texture will be slightly different. Just don’t use instant oats as they’ll become too mushy.
• Cornstarch: You can swap this with arrowroot powder or tapioca starch using the same amount.
• Butter: For a dairy-free version, use coconut oil or a plant-based butter substitute in equal amounts. The flavor will be slightly different but still good!

Watch Out for These Mistakes While Baking

The success of apricot crisp bars largely depends on the moisture content of your fruit filling – if it’s too wet, you’ll end up with a soggy bottom, so make sure to thoroughly mix your apricots with the cornstarch and let them sit for 5-10 minutes to absorb excess juice. When preparing the crumb mixture, a common mistake is overworking the ingredients, which can make your topping tough and dense instead of crispy – simply mix until the ingredients are just combined and still look somewhat crumbly. The baking temperature is crucial too – if your oven runs too hot, the top will brown before the filling sets, so keep an eye on the edges and cover with foil if they’re browning too quickly. For the perfect texture, let the bars cool completely (at least 2-3 hours) before cutting – rushing this step will result in messy, falling-apart bars that won’t hold their shape.

What to Serve With Apricot Crisp Bars?

These sweet and fruity apricot crisp bars are perfect for pairing with your favorite coffee or tea for an afternoon treat. If you’re serving them as a dessert, try adding a scoop of vanilla ice cream on top while they’re still slightly warm – the ice cream will melt just a bit into all those delicious oat-filled crumbs. For a morning or brunch option, serve them alongside some Greek yogurt drizzled with honey, which adds a nice tangy contrast to the sweet apricot filling. You can also dress them up for dessert with a dollop of freshly whipped cream and a sprinkle of toasted sliced almonds.

Storage Instructions

Keep Fresh: These yummy apricot crisp bars stay good at room temperature for about 2 days when kept in an airtight container. For longer freshness, pop them in the fridge where they’ll keep well for up to a week. Just place some parchment paper between layers to prevent them from sticking together.

Freeze: These bars are perfect for freezing! Cut them into individual portions, wrap them well in plastic wrap or foil, and store them in a freezer-safe container. They’ll stay fresh for up to 3 months in the freezer – perfect for when you need a quick sweet treat!

Make Ahead: Want to prep these in advance? You can make the crumble mixture up to 3 days ahead and store it in the fridge. The fruit filling can also be prepared a day before and kept in the fridge until you’re ready to assemble and bake. This makes the day-of preparation super easy!

Preparation Time	15-20 minutes
Cooking Time	30-35 minutes
Total Time	45-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 4000-4500
• Protein: 40-50 g
• Fat: 250-300 g
• Carbohydrates: 500-550 g

Ingredients

For the fruit filling:

• 2/3 cup granulated sugar
• 1/2 tsp kosher salt (enhances sweetness)
• 1 tbsp cornstarch (for thickening)
• 4 cups diced apricots
• 1 tsp ground cinnamon
• 1 tsp almond essence

For the crust and topping:

• 2 cups plain flour (I use King Arthur all-purpose flour)
• 1 1/2 cups rolled oats
• 1 cup melted butter (unsalted preferred)
• 1 1/3 cups brown rice flour
• 1 cup packed brown sugar
• 2/3 cup tapioca flour

Step 1: Prepare Fruit Filling

Preheat your oven to 400°F.

Place your chosen fruit in a mixing bowl.

Add sugar, cinnamon, salt, cornstarch, and almond extract to the fruit.

Stir well to combine all ingredients and let the mixture rest on the counter while you prepare the crust.

This resting period allows the flavors to meld and the cornstarch to start thickening the juices.

Step 2: Make the Crust and Topping

In a separate mixing bowl, combine flour, oats, and brown sugar.

Add the melted butter to this dry mixture and stir until everything is thoroughly mixed.

This mix acts as both the bottom crust and the crumbly topping for your dessert.

Step 3: Assemble the Dessert

Press half of the prepared crust mixture firmly into a well-buttered or parchment-lined 9×13-inch pan, ensuring an even layer.

Pour the fruit filling over this bottom crust, spreading it evenly.

Then, sprinkle the remaining crust mixture over the top of the fruit filling, covering it completely.

Step 4: Bake and Serve

Bake the assembled dessert in the preheated oven for 30-35 minutes, or until the top crust is golden brown and the fruit is bubbly.

Once done, you can either serve it warm directly from the oven or let it cool completely before slicing into servings.

Either way, enjoy the delicious combination of fruity filling and crunchy crust!