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June 28, 2016


Apricot Apple Crisp

by Anne Paddock

When sweet, golden orange apricots start appearing at farmer’s markets and in supermarkets, it’s time to put away the dried apricots and take advantage of one of nature’s sweetest delicacies. Fragrant, juicy, and delicious, the apricot can be enjoyed fresh or in a summer crisp paired with apples.  The combination of textures and flavors – soft, sweet, delicate apricots and firm, tangy apples with a crunchy whole grain oat topping – make for a perfect summer dessert.

The following recipe for an Apricot Apple Crisp is a variation of the Apricot Blackberry Raspberry Crisp in Great Good Dairy Free Desserts by Fran Costigan and came about quite by accident when I realized there were no blackberries or raspberries in the house. Instead, a basket of Honey Crisp apples caught my attention and the rest is history.Apricot-Apple-Crisp

Apricot Apple Crisp  (Serves 10-12)

Filling Ingredients:

  • 1.5 pounds apricots (6 large or 8-10 medium or 12-14 small)
  • 2 pounds (4-6) Honey Crisp apples (or your favorite baking variety)
  • Juice of 1 lemon
  • 6 tablespoons organic cane sugar
  • 1 tablespoon arrowroot
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract

Topping Ingredients:

  • 3/4 cup whole wheat pastry flour
  • 1/2 cup organic light brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup rolled oats
  • 1/4 cup maple syrup
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract


Preheat the oven to 350 degrees.

Cut the apricots in half and remove the pit. Slice the apricot halves into 4 pieces (if large) or 2 pieces (if small or medium) and place in a large mixing bowl.

Peel and core the apples. Slice the apple into 16 pieces and add to the apricots in the bowl. Gently stir the fruit to mix.

Squeeze or pour the juice of the lemon over the fruit and gently stir.

Sprinkle the sugar over the fruit, carefully stirring to distribute the sugar.

Add the arrowroot, cinnamon, salt and vanilla to the fruit. Stir and allow to sit for 10 minutes.

Spray a rectangular pan (8-1/2 x 11-1/2 or similar size) baking dish with non-stick spray and gently pour the fruit into the pan evenly distributing the mixture cross the pan. Set aside.Apricot-Apple_Crisp

In a separate mixing bowl, place the flour, sugar, cinnamon, baking powder, salt and nutmeg in a bowl and whisk to blend.

In a small food processor place the oats and pulse 8-10 times to gently break apart the oat (but don’t pulverize). Add the oats to the flour mixture and whisk to evenly distribute.

In a small bowl mix the maple syrup, canola oil, and vanilla extract. Whisk to blend and then pour into the flour/oat mixture. Using a mixing spoon blend the ingredients to come together (although there may be some dry ingredients not completely blended in).

Using your hands, sprinkle the flour/oat mixture over the fruit to cover most of the top.Apricot_Apple_Crisp

Place the pan in the middle of the oven and bake for about 50 minutes until the topping is brown and the apples when pierced are tender but not mushy. (Note: firm apples require approximately 50 minutes. A less firm apple will require less cooking time).

Remove the fruit crisp from the oven and allow to cool for 30 minutes. Serve warm or at room temperature in small glass dishes to show the beautiful colors of this fresh fruit crisp.Apricot-Apple-Crisp

  1. Jan 28 2017

    This seems like a wonderful combination. I love crisps and this would be an interesting variation to put before guests at dinner.

  2. Jun 28 2016

    Thanks Izzie.

  3. Jun 28 2016

    Gorgeous 😍

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