Gluten-Free Apricot Crisp

A white bowl with a serving of peach and apricot crisp topped with oatmeal and a spoon, placed on a striped napkin with whole peaches nearby.

5 from 1 vote

This Gluten-Free Apricot Crisp is a delightful dessert to end any meal, featuring apricot fruit filling and a crisp oat and cinnamon topping. Perfect for summer parties or any time you crave a delicious treat!

Prep Time10

Cook Time35

Total Time45

Course: Breakfast, Dessert, Sweets

Cuisine: American, British

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 327kcal

Author: Kristen Wood

Ingredients

Apricot Filling

10 apricots pitted and quartered
3 tablespoons honey or any other sweetener
1 tablespoon fresh ginger root grated, optional but delicious!
1 teaspoon vanilla extract

Crisp Topping

¾ cup rolled oats use certified gluten-free if necessary
¼ cup gluten-free all-purpose flour
¼ cup granulated sugar of choice I like to use coconut sugar
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup cold butter salted or unsalted, sliced

US Customary - Metric

Instructions

Preheat the oven to 350℉.
In an 8 or 9-inch baking dish or pan, add the apricots, honey, ginger, and vanilla. Give everything a toss until well-coated. Set aside.
In a large mixing bowl, combine the oats, flour, sugar, salt, and cinnamon. Mix well.
Cut the cold butter into the topping mixture using a pastry cutter or rubbing with your hands, until the butter is evenly distributed throughout.
Sprinkle the mixture over the apricots.
Bake for 35 minutes, or until the mixture is golden and bubbling.
Enjoy!

Video

Notes

Nutrition