Fresh Apricot Crisp
This Fresh Apricot Crisp recipe is a delicious summer fruit dessert. It’s sweet and juicy, and the buttery crisp topping is simply irresistible!
If you’ve been lucky enough to get your hands on some fresh apricots and are looking for apricot recipes, then you simply must try this fresh apricot crisp! The fruit filling is deliciously sweet-tart and juicy, with a hint of cinnamon and ginger.
And the crisp topping! It is hands down the best crisp topping I’ve ever had. Really. I use maple syrup to sweeten the topping and it lends the best flavor and texture.
Your kitchen is going to smell amazing as this crisp bakes. It’s so hard to wait while the crisp cools a bit before you take a bite! The apricot crisp is absolutely delicious on its own, but add a scoop of ice cream for an extra special treat. Don’t forget to try my fresh Apple Crisp Recipe too!
I used to always use fresh apricots to make a pie, but lately I’ve been making this apricot crisp instead. A crisp is so easy to make and I prefer the crispy oat topping to a cobbler recipe.
You would never guess it, but this apricot crisp recipe is on the healthier side. It’s sweetened with honey and pure maple syrup instead of refined sugar. (You can substitute granulated sugar in the filling and brown sugar in the topping, if you prefer.) You can adjust the amount of sweetener to your tastes. If your apricots are on the sweeter side, use less honey or sugar in the filling. I try to use the least amount of sugar possible, to let the flavor of the apricots shine.
If you can’t find fresh apricots, give this dessert recipe a try with peaches or nectarines or try my peach cobbler. Or blueberries. This apricot recipe can be used with almost any fruit in the filling. It’s a basic recipe that you’ll want to save and make all summer long.
This delicious apricot recipe can pass for both dessert and breakfast. And aren’t those the best kind of recipes… the ones that you can enjoy no matter the time of day?
What is an apricot?
An apricot is a fruit with orange flesh that is sweet, a little tart, and tender. Like peaches and nectarines, apricots are stone fruits with a seed in the center. Apricots are typically smaller and less juicy than peaches, though.
Apricots are a summer fruit. Apricot season is relatively short, from May through July. Ripe apricots are orange in color. They can be green when they grow on the tree and they turn orange as they ripen.
Apricots are a treat eaten plain. To eat an apricot, pull (or cut) apart the two halves. Remove and discard the seed (pit). Then enjoy the orange fruit. You do not need to peel apricots before eating them or using them in recipes.
How to ripen and store apricots
A ripe apricot will smell sweet and be slightly soft when you gently squeeze it. If your apricots aren’t quite ripe yet, lay them out in a single layer on a baking sheet at room temperature. The apricots should ripen in a day or two.
Once apricots are ripe, you can store them in your refrigerator for a few days to prevent them from spoiling. Lay the apricots in a single layer and refrigerate, unwrapped.
How to make this fresh fruit crisp
To make this easy apricot recipe, you’ll first prepare your apricots and make the filling. Then you’ll make the crisp topping, bake and enjoy! Find the full recipe with ingredient amounts in the recipe card below.
To make the crisp filling, start by preparing your apricots. Rinse them, cut them in half, and remove the seed. Then slice each apricot half into two or three slices, depending on the size of the apricots.
Place the apricots in a large bowl and add lemon zest, cornstarch, ground ginger and cinnamon. Toss to combine. Then drizzle the honey (you can substitute pure maple syrup or granulated sugar) over the apricots and stir until everything is well combined. Pour the filling into a lightly greased 8×8-inch square baking dish.
To make the topping, stir together oats, flour, cinnamon and salt. Then add the cold cubes of butter and use your fingers to work the butter into the topping until it begins to clump together. The butter pieces should be small. Stir in the pure maple syrup and then crumble the topping over the fruit filling in the baking dish.
Bake the crisp until the filling is bubbly and juicy and the topping is lightly golden brown. Serve the crisp warm or at room temperature, with vanilla ice cream if desired.
Apricot Crisp Recipe Tips
- You can substitute another stone fruit, such as peaches or nectarines, or even fresh berries, for the apricots. The ginger complements the flavor of the apricots wonderfully, but you may want to omit it if it doesn’t complement the fruits you are using.
- If you prefer, you can use granulated sugar or pure maple syrup instead of honey in the fruit filling. In the crisp topping, you can use brown sugar instead of the pure maple syrup. Although I highly recommend giving the maple syrup a try – it’s delicious! I’ve noted these options in the recipe below.
- Old-fashioned oats give the best texture in the crisp topping. In a pinch, you can use quick oats but the topping may be less crisp and crumbly.
- Leftover apricot crisp can be stored, covered, in the refrigerator for up to 3 days. Cool completely before refrigerating.
More Fruit Dessert Recipes
Fresh Apricot Crisp
For the filling:
- 6 cups fresh apricots, pitted and sliced (no need to peel)
- zest of one small lemon, about ½ teaspoon
- 1 tablespoon cornstarch
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ cup honey, or pure maple syrup or granulated sugar*
For the topping:
- 1 cup old-fashioned oats
- ¾ cup white whole wheat flour, or all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 3 tablespoons pure maple syrup, or brown sugar*
Make the filling:
- Preheat oven to 350 degrees F. Lightly spray an 8x8-inch baking dish with cooking spray.
- In a large bowl, toss together the apricots, lemon zest, cornstarch, ginger, and cinnamon. Stir gently until apricots are evenly coated with the spices, and then gently stir in the honey. Pour into the prepared baking dish.
Make the topping:
- In a medium bowl, stir together the oats, white whole-wheat flour, cinnamon, and salt. Add the butter cubes and use your fingers to work the butter into the oat mixture until it begins to clump together and the butter pieces are small. Stir in the maple syrup. Sprinkle topping over apricots.
- Bake in the preheated oven until filling is bubbly and topping is golden brown, 30-32 minutes. Let cool slightly before serving.
- Adjust the amount of sweetener in the filling depending on the sweetness of your apricots. We find 1/2 cup to be perfect for apricots that are sweet-tart. Use less sweetener for very sweet apricots and more for very tart apricots.
- If you use brown sugar instead of maple syrup in the topping, stir the brown sugar together with the other dry ingredients and then work in the butter.
- You can substitute another stone fruit, such as peaches or nectarines, or even fresh berries for the apricots. The ginger complements the flavor of the apricots wonderfully, but you may want to omit it if it doesn't complement the fruits you are using.
This apricot crisp looks so fresh and good. I’m glad you got to the apricots before the birds did! I love the added cinnamon too. Delicious!
Thanks, Katie! I almost didn’t bake anything with the apricots, but I’m so glad I did!
Nothing like a fresh ape-cot! I love how kids say fruit names. My youngest is into wah-melon these days. 🙂
Love this crisp! The ginger is a great touch. So refreshing!
Kids’ pronunciations are adorable! It’s even better in their little voices, of course. Wah-melon… love it! 🙂
That must be so nice to have an apricot tree to go to anytime the desire strikes! And crisps are one of my favorite desserts, so I love that you used a different fruit for it. Looks beautiful and delicious!
Thanks, Gayle! It is really nice to have access to an apricot tree. Unfortunately, the apricots all ripen in the span of a week or two and then there are no more until the next year. We do our best to enjoy them while they last!
Kristine, my mouth is watering looking at this dessert. I would love to have an apricot tree in my yard. That has got be just the best feeling to go out in your yard and pick fresh fruit.
It’s pretty awesome to have access to fresh fruit trees! My parents also have a lemon tree, which I take advantage of all the time. I’m lucky to live only five minutes away from my my parents, so it’s easy to stop by if I need a few lemons for a recipe. 🙂
This crisp looks delicious! Sadly I haven’t had much experience with fresh apricots, but this recipe is calling to me. The topping looks TOO good! 🙂
The topping is amazing! Some of it kind of melts down in with the apricots… so good! Thanks for stopping by, Alyssa!
You practically have your own apricot tree?? Lucky girl! Send some of those “extras” over to me! Haha. 😉 This crisp looks amazing Kristine! I love a good summery fruit crisp and I’ve never tried an apricot crisp before. Something tells me I’m going to be changing that soon. 😉
I hope you can get your hands on some fresh apricots to try this! You’ll be glad you did! 🙂
Wow, this crisp looks like it is bursting with summer flavor! Such pretty photos!
The great sprit go together! I have the same idea than you! I made a crumble cereals! I love the granola for breakfast and I thougth it was a great idea made the same with fruit like a crumble! I was surprising when I see your post! We got the idea at the same time! I thought I was incredible because I made a recipe on my own and not….these recipe exist already! 😉
That is too funny! I can’t believe we both had the same idea at the same time. Your fruit crumble looks wonderful! I love how you used homemade granola for the topping.
I grew up loving fruit crisps, but I have never tried Apricot crisp. This sounds fantastic, I will have to give it a try!
Aren’t fruit crisps the best? You really do need to try an apricot crisp!
I love the topping. And I don’t like cinnamon. But I love it in this respect.
Thank you, Emma!
You don’t mention anything about peeling the apricots, however your pictures look like they may be peeled. Could you clarify? It looks delicious .
No need to peel- I didn’t! 🙂 Enjoy!
I am dehydrating some and am baking this crisp. Will pick more tomorrow. They will be gone soon.
It’s too bad apricot season doesn’t last longer! This crisp is one of my favorites. 🙂
My lifelong love of apricots was celebrated with this crisp. I served it to dinner guests and the conversation went silent. This tart-sweet bite of summer was too good to stop eating it!
I’m so glad it was enjoyed by all!
I made this with almost 4 large apricots and cut the ingredients by about half. Added slides almonds to topping. It was delicious!
Oh so yummy! Made with fresh picked apricots.
We have probably 70 pounds of apricots from our tree! It’s so crazy how quickly they ripen all at once, so I’m currently making all things apricot and this is currently in the oven.
What other apricot things did you make? I’m currently making the recipe above but need to make more items. Apricot muffins are on my list as well!
I just made the crisp and used Honey bunches of Oats with some Oatmeal as the topping. I got the Apricots from my neighbors tree and only picked up the good ones that fell on the ground. No waste!
Can I assemble ahead of time?
I haven’t tried, but I think you could assemble in the morning, refrigerate, and bake in the evening.
Can you freeze this to bake at another time?
You can mix up the apricot filling and freeze it for up to 3 months. I have not tried freezing the topping before baking.
Love this recipe! I want to freeze the filling. Do I cook it before freezing? Do I thaw it before baking, or put it in the oven right from the freezer? I know I will need to bake it with the topping. Please clarify. Thanks!
I’m glad you enjoy this recipe! Freeze the filling uncooked, before baking. The filling will need to be thawed before baking. I would recommend thawing the filling overnight in the fridge before adding the topping and baking.
Love the flavor! My apricots were really ripe and juicy, therefore the filling was runny after 30 minutes of baking. Would you recommend a longer cooking time, more cornstarch, or something else? I have froze 6 cup portions to make more. So, so good!
I’m glad you enjoyed this recipe! You could try adding another tablespoon or so of cornstarch. You could also let the apricot mixture rest for a few minutes after stirring in the other ingredients and then leave some of the juices behind in the bowl.
I just made this with apricots I froze last year. Delicious!!!
Just an idea! You could appeal to a much wider audience (outside the US) if you also weighed the ingredients. It doesn’t matter if you use pounds, ounces, grams, kilos etc, but I have no idea how many apricots would go in a cup, or how many cubes if butter would go on a tablespoon. I guessed at the recipe, but most people I know wouldn’t try it. Do people not use weighing scales in the US?
Thank you for the suggestion. I’ll keep it in mind for the future. You should be able to find weight conversions by doing a web search.
Can you use almond flour instead? Also steel cut oats instead?
Steel cut oats will not work in this recipe, as their texture is too hard. I haven’t tried substituting almond flour. It’s not always a 1:1 substitute so you may have to do some experimenting.
Loved it! A friend of mine gave me a bunch of apricots and I used 28 very ripe apricots. I followed the recipe exactly and It was quick, easy and delicious. It was very juicy but I liked the taste of the juice. I did put a little whipped cream on top. I will make it again. Thank you for the recipe.Liz
Made entirely gluten free with gf oats and flour for my Celiac family and it is just deelish!! Perfect way to use my overrunneth apricots,