This post may contain affiliate links. Please read our disclosure policy.
This Apricot Crisp is made with fresh apricots tossed in sugar and almond extract and topped with a homemade brown sugar oat crumble. This rustic summer dessert is served with a big scoop of vanilla bean ice cream.
I recently hit Trader Joe’s since it is pink peonies season and I can’t resist the most beautiful flowers ever. As I was perusing and filling my cart full of fun goodies to try, I saw their fresh apricots.
They looked perfectly orange and ripe, and I had to grab a few pounds to take home. I was so excited to make a super summery fresh apricot crisp with a buttery brown sugar crumble. It was absolutely heavenly and even way better than expected!
I whipped up this homemade apricot dessert in less than 10 minutes and then baked it until bubbly. It was so easy!
The fresh apricots have the perfect amount of natural sweetness and slight tart flavor. The crumble is made with butter, brown sugar, oats, and flour so it is a perfect balance. If you want to add a little crunch, add some sliced almonds.
Apricot Crisp Ingredients:
Here is what you need to make a homemade apricot crisp. The buttery oat topping makes it even better! I suggest using fresh apricots for the freshest flavor.
- Fresh Apricots
- Sugar
- Almond Extract
- Cornstarch
- Butter
- Oats
- Brown Sugar
- Flour
- Vanilla Ice Cream
I love to use fresh apricots and just pit them and cut them into bite-size pieces. Toss with sugar, almond extract, and cornstarch. If you want to add some warmth to this apricot cobbler, add a touch of cinnamon.
The crisp topping is made by mixing together oats, flour, brown sugar, and melted butter. It is the easiest crumble recipe! I can’t wait to hear how you love this apricot dessert recipe!
How to make Homemade Apricot Crisp:
- Heat oven to 375 degrees. In a bowl, toss bite-size apricots with sugar, almond extract, and cornstarch until coated.
- In another bowl, toss flour, rolled oats, brown sugar, and melted butter.
- Spray a 9 x 9 baking dish with non-stick cooking spray. Pour apricots into the dish. Top with crumble.
- Place in oven and bake for 32-38 minutes or until the apricots are softened and the juices are bubbling on the sides of the baking dish. If the crumble starts to get too brown, cover with foil halfway through the baking time.
- Let cool for at least 10-15 minutes for the juices to set up. Serve with vanilla bean ice cream.
Best Summer Fruit Dessert Recipes:
If you are looking for more cobbler and crisp recipes using fresh fruits, here are some popular recipes…
- Peach Crisp
- Nectarine Brown Sugar Crisp
- Strawberry Crisp
- Texas-Style Blueberry Cobbler
- Peach Cobbler
- Texas Peach Cobbler
- Texas Blackberry Cobbler
- Nectarine Cobbler
Pin this now to find it later
Pin It
Fresh Apricot Crisp
Ingredients
- 1 lb. Fresh Apricots (about 10, pitted and cut into bite-size pieces)
- 1/2 cup Sugar
- 1 Tablespoon Cornstarch
- 1/2 to 1 teaspoon Almond Extract
- 1/2 teaspoon Cinnamon (optional)
Crumble Topping:
- 1 1/4 cups Flour
- 3/4 cup Oats
- 3/4 cup Brown Sugar
- 10 Tablespoons Salted Butter (melted)
- 1/2 cup Sliced Almonds (optional)
Instructions
- Heat oven to 375 degrees. In a bowl, toss bite-size apricots with sugar, almond extract, and cornstarch until coated.
- In another bowl, toss flour, rolled oats, brown sugar, and melted butter.
- Spray a 9 x 9 baking dish with non-stick cooking spray. Pour apricots into the dish. Top with crumble.
- Place in oven and bake for 32-38 minutes or until the apricots are softened and the juices are bubbling on the sides of the baking dish. If the crumble starts to get too brown, cover with foil halfway through the baking time.
- Let cool for at least 10-15 minutes for the juices to set up. Serve with vanilla bean ice cream.
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow! This is the best crisp I have ever made. I don’t usually like apricots either, but I have an apricot tree and have been trying to find different recipes to use them up. This is a winner! Thank you.
I made this recipe tonight and it turned out remarkable! This is a 10/10.
The two things I adjusted were the amount of apricots, it called for 10 and I used 18, and for the crumble I used 1.5 cups of brown sugar.
This is a recipe I will return to time and time again.
Bon appétit!
This is the perfect summer dessert! I love the addition of almond.
The fresh apricot crisp turned out really well! I really love the oatmeal crisp topping. This is definitely a keeper recipe.
Delicious!!! And super easy. I substituted pecans in the topping because I didn’t have any sliced almonds, & it was yummy! 😋
Pecans sound delicious! I’m glad that you loved this crisp, thanks for trying it out Correy!
We have an apricot tree and it produced 12 bag full of apricots this year! I was looking for an apricot dessert to make and came across this recipe. I’m sure glad I did! This was absolutely delicious and super easy to follow. I followed the recipe to the T last night for my family and everyone raved about it. My 7 year old made it this morning by herself to give to our neighbors. The only change we made the second time around was nearly doubling the amount of apricots used. This will be my go to apricot crisp recipe!
Is it possible to make and freeze for future consumption? If so, are there any changes you suggest? I’m thinking with the amount of apricots we have, I can make/freeze for the holidays.
That makes me so happy to hear! Yes you can definitely freeze this crisp. Assemble the crisp fully in a freezer-safe dish. Wrap tightly in plastic wrap and then foil. Label and freeze for up to 3 months. Bake from frozen at 375, adding 10–15 extra minutes to the bake time, or thaw overnight in the fridge and bake as usual. I would also avoid using super ripe fruit to prevent it from getting too soggy. 🙂
Kris, I have an abundance of apricots every summer too. I make batches of the crisp filling and freeze it unbaked in ziplock freezer bags, putting enough in each bag for the size of pan I will bake it in later. I make a big batch of topping and freeze it separately, also in a ziplock. (In my experience adding the topping to the filling and freezing it this way makes the topping soggy.) When I’m ready to bake it I thaw the filling, top it with the topping and bake as usual. This way I can have fruit crisp from my own apricots throughout the year.
So yummy!
I can’t wait to try this. I’ve never made a crisp with apricots, but such a great idea. Every recipe I make of yours is always a winner, so I’m sure this will be as well.
I hope you love the apricot crisp! Perfect for those fresh apricots. 🙂
YUM! The easiest recipe to make and it tasted so good with vanilla ice cream.