Fresh Apricot Crisp

There’s something about a bowl of warm fruit crisp that feels like a little slice of summer in every bite—especially when it’s made with fresh apricots. This Fresh Apricot Crisp is one of those simple desserts I keep coming back to when stone fruits are in season. Sweet, slightly tart apricots baked until soft and jammy, topped with a golden brown oat crumble… and of course, a big scoop of cold vanilla bean ice cream on top. That contrast of warm and cold? It never gets old.

I made this on a quiet Sunday afternoon after stumbling upon a pile of plump apricots at the farmer’s market. I hadn’t planned on baking, but they were too perfect to leave behind. A few handfuls and a quick pantry check later, dessert was in the oven. And let me tell you—it smelled incredible.

Why This Recipe Just Works

This recipe is one of those “no-fuss, all-flavor” kinds. The fresh apricots bring a natural tartness that balances beautifully with the sweet oat crumble. You don’t need fancy ingredients or a mixer—just a bowl, a baking dish, and a bit of stirring.

If you’re someone who usually leans toward peach cobbler or apple crisp, this one might surprise you. Apricots add a slightly tangier bite that’s really refreshing, especially when paired with almond extract. I find the almond flavor gives it a bakery-style depth without overwhelming the fruit.

It’s a great last-minute dessert for casual dinners, or even just a cozy night when you want something homemade and warm.

What You’ll Need to Make It

Here’s what goes into this apricot crisp. Most of it’s probably already in your pantry.

• Fresh apricots – Look for ripe ones that give slightly to the touch. I prefer leaving the skins on for texture.

• Granulated sugar – To sweeten the filling without making it overly syrupy.

• Almond extract – Adds that special something. Just a splash goes a long way.

• Cornstarch – Helps thicken the fruit juices so your crisp doesn’t turn watery.

• Old-fashioned rolled oats – For a chewy, hearty crumble topping.

• Brown sugar – Gives the topping its signature caramelized sweetness.

• All-purpose flour – Helps bind the topping.

• Unsalted butter – Melted, for easy mixing and an evenly browned topping.

• Vanilla bean ice cream – Optional, but not really. It makes the whole dish shine.

Optional twist: Sometimes I throw in a handful of sliced almonds or chopped pecans into the topping for extra crunch. A tiny pinch of cinnamon in the filling also brings a cozy vibe, especially on cooler evenings.

How I Put It All Together

This crisp comes together so quickly, it almost feels like cheating.

1. Prep the fruit: I pit and chop the apricots into bite-sized pieces—no peeling needed. Toss them with sugar, almond extract, and cornstarch right in a mixing bowl.

2. Mix the crumble: In a second bowl, combine oats, flour, brown sugar, and melted butter. Just stir it all until you’ve got a crumbly, sand-like texture. If it clumps a bit, that’s even better for texture.

3. Assemble and bake: Lightly grease a 9×9-inch baking dish. Spread the apricots on the bottom and scatter the crumble evenly on top. Bake at 375°F for about 35 minutes. The fruit should be bubbly and the topping golden.

Tip: If your topping starts browning too quickly but the fruit isn’t done, loosely tent the top with foil.

4. Cool and serve: Let it sit for 10-15 minutes before digging in. That short rest time helps the juices settle, and the filling thickens up a bit.

Helpful Tips You’ll Be Glad to Know

• No fresh apricots? You can swap in nectarines or peaches if needed. Just make sure to taste and adjust the sugar, since different fruits vary in sweetness.

• Don’t skip the almond extract—unless you’re not a fan. It gives the fruit that little bakery-style boost, but you can also sub in vanilla if that’s what you have.

• Want it crispier? Bake it a few minutes longer, and broil for 1–2 minutes at the end (just watch it closely) to get the topping extra toasty.

• Make it ahead: You can prep both the filling and topping earlier in the day and refrigerate separately. Combine just before baking for a fresh-out-of-the-oven experience.

Serving Suggestions That Never Fail

This is best served warm, and always—always—with a scoop of vanilla bean ice cream. That combo of warm fruit and cold, creamy melt is magical. If you’re hosting, try drizzling a little honey or even a splash of amaretto over each bowl for a grown-up twist.

I’ve also been known to sneak a spoonful of leftovers straight from the fridge the next morning. No regrets.

How to Store and Reheat It

If you happen to have leftovers, here’s what I do:

• Storage: Cover and refrigerate for up to 4 days. I usually store it right in the baking dish.
• Reheating: Pop a portion in the microwave for 30–40 seconds, or reheat in a 300°F oven for about 10 minutes. The oven keeps the topping crispier.

Yield: 5

Fresh Apricot Crisp

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There’s something nostalgic about a fruit crisp, especially when it's made with juicy summer apricots. This cozy dessert pairs sweet-tart apricots with a buttery oat topping that bakes up golden and crisp.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

For the filling:

• About 1 pound fresh apricots (10 medium, pitted and chopped)
• ½ cup granulated sugar
• 1 tablespoon cornstarch
• ½ to 1 teaspoon almond extract (adjust to taste)
• ½ teaspoon ground cinnamon (optional)

For the crumble topping:

• 1¼ cups all-purpose flour
• ¾ cup rolled oats
• ¾ cup packed brown sugar
• 10 tablespoons salted butter, melted
• ½ cup sliced almonds (optional, for added crunch)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch square baking dish or coat it with non-stick spray.
2. In a large bowl, combine the apricot chunks with sugar, almond extract, cornstarch, and cinnamon (if using). Toss gently to coat the fruit evenly, then spread the mixture into the prepared baking dish.
3. In a separate bowl, stir together the flour, oats, and brown sugar. Pour in the melted butter and mix until crumbly. If you're using almonds, fold them in now.
4. Sprinkle the crumble mixture generously over the apricots, covering the fruit from edge to edge.
5. Bake for 32 to 38 minutes, or until the topping is golden and the fruit is bubbling around the sides. If the topping starts to brown too quickly, loosely cover the pan with foil during the last 10 minutes.
6. Let the crisp rest for about 10–15 minutes before serving to allow the juices to thicken. Serve warm with a scoop of vanilla ice cream for the perfect finish.

Nutrition Information

Yield

5

Serving Size

1
Amount Per Serving Calories 661Total Fat 30gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 13gCholesterol 61mgSodium 193mgCarbohydrates 93gFiber 5gSugar 56gProtein 9g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Got Questions? Here Are a Few You Might Be Wondering

Can I freeze this?
You can freeze it after baking. Let it cool completely, then cover tightly and freeze for up to 2 months. Thaw overnight and reheat in the oven.

Can I make this gluten-free?
Yes! Just use a gluten-free all-purpose flour blend and certified gluten-free oats. It works beautifully.

What if my apricots are underripe?
You can still use them, but add a bit more sugar to balance the tartness. Or leave them on the counter for a day or two to ripen.

Can I double this recipe?
Absolutely. Use a 9×13-inch pan and bake a few extra minutes until the topping is golden and the fruit is bubbling.

If you give this crisp a try, I hope it brings that same cozy satisfaction it does for me every summer. It’s the kind of dessert that feels like home—simple, a little nostalgic, and always welcome at the table.

Try other Crisp recipes:

• Apple Rhubarb Crisp
• Cinnamon Apple Pear Crisp
• Flourless Apple Crisp