1. Can I use canned or frozen apricots for apricot almond crisp?

Yes! Both canned and frozen apricots work well. For canned, drain the fruit thoroughly and use a little less sugar. For frozen, thaw completely and pat dry before using to prevent excess moisture.

2. Is apricot almond crisp gluten-free?

It can be! Just use certified gluten-free oats and almond flour in the topping. Always double-check your ingredient labels if you’re baking for someone with celiac disease or a gluten allergy.

3. How do I keep the topping crunchy?

Bake until the top is deeply golden and don’t cover the crisp as it cools—steam can soften the topping. If storing in the fridge, reheat in the oven to help the topping regain its crunch.

4. Can I make apricot almond crisp ahead of time?

Absolutely. Assemble the crisp up to a day in advance and store, covered, in the refrigerator. Bake just before serving for the best texture, or reheat leftovers in the oven for a quick treat.

Apricot Almond Crisp: 6-Step Guide to Fruity Classic

Description

A warm, juicy apricot almond crisp featuring bubbling golden apricots under a crunchy, nutty almond-oat topping. Easy, cozy, and perfect for potlucks, summer gatherings, or family dessert—this crisp brings sunshine to every table.

Ingredients

Scale

6–7 ripe apricots (about 1 1/2 pounds), pitted and sliced into thick wedges
3 tablespoons granulated sugar (adjust to taste)
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract (optional)
1 cup rolled oats (certified gluten-free if needed)
1/2 cup almond flour (or oat flour for nut-free)
1/3 cup brown sugar or coconut sugar
1/4 teaspoon salt
1/2 cup sliced almonds (or sunflower/pumpkin seeds for nut-free)
1/3 cup melted coconut oil or unsalted butter
1/2 teaspoon cinnamon (optional, for warmth)

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Instructions

Preheat oven to 350°F (175°C). Lightly grease an 8-inch baking dish.
Slice apricots, removing pits, and cut into wedges. In a large bowl, gently toss with granulated sugar, lemon juice, and vanilla extract if using. Spread fruit evenly in prepared baking dish.
In a separate bowl, combine oats, almond flour, brown sugar, salt, sliced almonds, and cinnamon. Pour in melted coconut oil (or butter) and stir until mixture forms moist, clumpy crumbs.
Scatter topping evenly over apricots without packing it down. Make sure fruit is mostly covered.
Bake 35–40 minutes, until fruit is bubbling and topping is golden and crisp. If browning too quickly, tent with foil for the last 10 minutes.
Let crisp cool for at least 10 minutes before serving. Enjoy warm with vanilla ice cream, coconut whipped cream, or Greek yogurt.

Notes

To make gluten-free, use certified gluten-free oats and almond flour. For nut-free, use oat flour and sunflower/pumpkin seeds. You can substitute apricots with peaches, plums, or a mix of stone fruits. Crisp can be assembled ahead, refrigerated, and baked just before serving.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American, Greek-inspired

Nutrition

Serving Size: 1 portion
Calories: 210
Sugar: 18g
Sodium: 70mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg