I spent much of last weekend visiting with dear friends I haven’t seen in years. We enjoyed lots of great conversation and feasting: it was so much fun! I made this fresh apricot crisp as part of a big breakfast I hosted on Sunday and everyone loved it. If you enjoy fresh apricots, I think you’ll love it, too.

Apricot crisp from www.healthygreenkitchen.com

Very ripe, local apricots are one of my favorite summertime treats. One of the local farm stands I frequent has them right now, and I keep making the trip over there to buy more!

Apricots from Healthy Green Kitchen

If you can’t find fresh apricots, you can certainly make this recipe with a different stone fruit, such as nectarines or peaches or plums. You can also use a combination of different fruits, if you like.

This recipe does not contain all that much sugar compared to other crisp recipes I’ve made in the past. I prefer less sugar because I really want to taste the fruit in recipes like this, even if the fruit is a bit tart; also, as I mentioned above, we had this for breakfast (and I prefer to avoid very sweet things in the morning). Feel free to use a little more sugar if you go for fruits treats like this on the sweeter side, or if you are making this for dessert.

If you don’t eat grains (and therefore oats are out), you could make the crisp topping with ground nuts, such as almonds.

Fresh Apricot Crisp from www.healthygreenkitchen.com

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Apricot Crisp | Healthy Green Kitchen

I bet apricots would also be great in this galette recipe of mine, and here are some additional summery fruit recipes that I can’t wait to try:

Blueberry Buckle from Food Loves Writing
Honey Roasted Peaches with Thyme from Food Babbles
Rhubarb Skillet Cake with Jaggery Crumb from Nourished Kitchen
Blackberry Peach Pie from Tutti Dolci
Nectarine Blackberry Pie from Eat the Love
Mixed Berry Tart from Baker’s Royale
White Peach Crisp with Brown Butter Walnut Crumble


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  1. 1

    Stacy | Wicked Good Kitchen — July 19, 2013 @ 7:30 pm

    Gorgeous stone fruit crisp, Winnie! I just adore apricots and what a fabulous idea to have your Fresh Apricot Crisp not just for dessert, but for brekkie! Would make a lovely addition to a summer brunch menu, too. Thanks for sharing! xo

  2. 2

    Winnie — July 19, 2013 @ 11:12 pm

    Apricots are just so delicious, right?!

  3. 3

    Jennie @themessybakerblog — July 19, 2013 @ 11:50 pm

    This is a gorgeous crisp. I’ll take mine with a big ol’ scoop of vanilla ice cream.

  4. 4

    Winnie — July 20, 2013 @ 7:35 am

    Thank you! That would absolutely be the best way to eat it ;)

  5. 5

    Mardi (eat. live. travel. write.) — July 20, 2013 @ 2:33 am

    Oooh – apricots are in FULL season here right now – need to make this when I am down in the south of France next week – perfect summer dessert!

  6. 6

    Winnie — July 20, 2013 @ 7:36 am

    SO jealous about your trip, Mardi. Just loving all the instagram pics!

  7. 7

    Kathryn — July 20, 2013 @ 5:32 am

    I love, love, love fruit crisps and this looks wonderful.

  8. 8

    Winnie — July 20, 2013 @ 7:36 am

    Thanks Kathryn!

  9. 9

    Laura (Tutti Dolci) — July 20, 2013 @ 4:12 pm

    I love apricots, what a wonderful crisp (and yes please to a serving for breakfast!). Thanks so much for linking up to my pie :).

  10. 10

    Lang — July 20, 2013 @ 4:28 pm

    Wow, that really looks delicious! I really want to try this out. This would be great snack when friends come over. I think I might just try it and impress my friends at the same time!

  11. 11

    Kate | Food Babbles — July 20, 2013 @ 10:59 pm

    I adore apricots and this crisp is gorgeous! I’d love a bowl of this for my breakfast. And thanks so much for linking to my honey roasted peaches. I’m so happy you like them!

  12. 12

    Art & Lemons — July 21, 2013 @ 8:51 am

    We’re actually planning a day trip your way to pick up apricots and I love the look of this recipe: pure, fresh, simple!

  13. 13

    Ruthie — July 21, 2013 @ 12:28 pm

    Approved by my 7 year old–wow! Here’s her review: “A little sour, a little sweet, very crunchy, and very smooth!” A well-balanced taste! Thanks for a great breakfast!

  14. 14

    France @ Beyond The Peel — July 21, 2013 @ 12:56 pm

    I finally got a little more data (limited downloading potential due to being out in the bush) and I’m so happy to be back visiting regularly. This is absolutely gorgeous. I’m kicking myself for not buying apricots when I was in town. Beautiful photos.

  15. 15

    Sandra Blaine — July 22, 2013 @ 11:09 am

    I love this recipe! My kids love apricots and I think this is a great choice for this delicious recipe. It’s so healthy and nutritious. Also, it looks so easy to do. Anyway, I can’t wait to try this on the weekend. Thanks a lot! :-)

  16. 16

    Milk and Honey — July 23, 2013 @ 7:22 am

    This looks delish. We have a big apricot tree in our garden. I can’t wait ’till it’s fruiting so I can give this a try – bookmarked.

  17. 17

    Janine — July 23, 2013 @ 6:06 pm

    Looks delicous, ohh and such a a wonderful crisp …mouth watering! Thanks for sharing! xo

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    Rachel @ The Pescetarian and the Pig — July 28, 2013 @ 7:19 am

    Now that is a dessert I could get behind! (I’d probably even eat it for breakfast). I have peaches practically coming out of my ears right now and this sounds perfect :)

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    nganadh — July 29, 2013 @ 8:53 pm

    For a novice cook that need detail instructions – When and where to add the other 1/3 cup of sugar and the cinnamon.

  20. 20

    Winnie — July 30, 2013 @ 11:55 am

    Oops! I left them out of the directions but just fixed that. You add them to the oats, before you mix in the butter. Thanks for noticing my mistake ;)

  21. 21

    Oui, Chef — August 5, 2013 @ 4:50 pm

    This sounds divine, Winnie. Will be on the lookout for some apricots at this week’s market!

  22. 22

    Epic Recipe Roundup: 200+ Summer Sweet Treats — September 13, 2013 @ 11:28 pm

    […] Fresh Apricot Crisp {gluten free} by Healthy Green Kitchen […]

  23. 23

    Amber — June 25, 2014 @ 5:00 pm

    Ever tried this with an alternative fat? We have to cut out dairy temporarily so I can’t use butter, but I really want to try this. Wondering what alteratives might work.