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Close up of fresh apricot crisp on a white plate, topped with a scoop of vanilla ice cream.
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5 from 2 votes

Fresh Apricot Crisp

Made with delicious, subtly sweet apricots, this Apricot Crisp is a real treat. It's sweet-tart and juicy, with a hint of cinnamon and ginger. This easy dessert recipe also works well with peaches and nectarines.
Prep Time12 mins
Cook Time32 mins
Total Time44 mins
Servings: 6 servings
Calories: 396kcal


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.


Serving: 1/6 recipe | Calories: 396kcal | Carbohydrates: 69g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 103mg | Potassium: 504mg | Fiber: 6g | Sugar: 44g | Vitamin A: 3335IU | Vitamin C: 16mg | Calcium: 56mg | Iron: 2mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com