Apricot Crisp Bars

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Fresh apricots are tossed with cinnamon sugar and then layered between a brown sugar and oat crust to make these Apricot Crisp Bars.

Served on their own or topped with Vanilla Ice Cream this is a dessert that everyone loves.

Apricot Crisp

Apricot Crisp

Almost firm enough to cut into bars and still fruity enough to resemble a crisp, this is simply a fruit crisp with both a top and bottom crust layer.

There’s no need to cut in cold butter or stress the streusel topping, just pour melted butter into the oat mixture and it will form the perfect crumb crust and topping. This might be one of the easiest fruit desserts you’ll ever make!

I can not sing the praises of parchment paper enough when it comes to recipes like this one. Let the bars cool completely and then simply lift them out of the pan to easily slice them.

Apricot Bars

  1. Preheat the oven to 400°F. Place the fruit in a mixing bowl. Add the sugar, cinnamon, salt, cornstarch, and almond extract. Stir to combine and then let the fruit rest on the counter while preparing the crust.
  2. In a separate mixing bowl, stir together the flour, oats, and brown sugar. Add the melted butter and stir to combine.
  3. Press half of this mixture into a well-buttered or parchment-lined 9×13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
  4. Bake for 30-35 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings. 
Apricot Bars

These Apricot Bars are dangerously tasty. They aren’t overly sweet and they are filled with juicy pieces of apricot and crunchy bites of streusel crust and topping.

They were so tempting that I actually had a friend come and take the rest of them off my hands because I feared how many I might eat before my husband could take them to the office the next day!

For more great fruit desserts, check out these Pineapple Coconut Bars and this Strawberry Rhubarb Crunch.

These Quinoa Fruit & Nut Bars and these Strawberry Oatmeal Bars are on my list now too. Don’t miss the rest of the Gluten Free Dessert Recipes!

Kitchen Tip: I use this pan to make this recipe. The lid for it is my favorite thing!

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Apricot Bars

Apricot Crisp Bars {traditional and gluten free recipes}

4.96 from 25 votes
Fresh apricots are tossed with cinnamon sugar and then layered between a brown sugar and oat crust to make these Apricot Crisp Bars. 
Pin Print Review
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 16 servings

Ingredients 

  • 4 cups chopped apricots
  • cup sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon cornstarch
  • ½ teaspoon kosher salt
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour *
  • cups old fashioned oats
  • 1 cup light brown sugar
  • 1 cup butter melted

* GLUTEN FREE ALTERNATIVE

  • 1⅓  cups brown rice flour or oat flour *
  • cup tapioca starch *

Instructions

  • Preheat the oven to 400°F. Place the fruit in a mixing bowl. Add the sugar, cinnamon, salt, cornstarch, and almond extract. Stir to combine and then let the fruit rest on the counter while preparing the crust.
  • In a separate mixing bowl, stir together the flour, oats, and brown sugar. Add the melted butter and stir to combine. Press half of this mixture into a well-buttered or parchment-lined 9×13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
  • Bake for 30-35 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings. Enjoy!

Notes

I can not sing the praises of parchment paper enough when it comes to recipes like this one. Let the bars cool completely and then simply lift them out of the pan to easily slice them.

Nutrition

Calories: 299kcal · Carbohydrates: 45g · Protein: 2g · Fat: 12g · Saturated Fat: 7g · Cholesterol: 30mg · Sodium: 179mg · Potassium: 187mg · Fiber: 2g · Sugar: 25g · Vitamin A: 1100IU · Vitamin C: 3.9mg · Calcium: 27mg · Iron: 0.9mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 6/18/14 – recipe notes and photos updated 6/3/22}

Apricot Crisp Bars

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jan Theilen says

    I took these to a social and they disappeared ! NOTE, I didn’t have old fashioned oats, I had quick oats. Exchanging them made a softer desert rather that a bar you could pick up. Just as good but different texture. since my apricots were very ripe and soft, I reduced the sugar and added a tablespoon of lemon juice.5 stars

  2. Sandy says

    Second time making these and they are sooo good.
    I did reduce the sugar to half cup and added a few sprinkles of cardamom – a flavor I love with cinnamon.5 stars

  3. Christine says

    Hi. I have a question…I’m slimming through your incredible recipes and I’m noticing that many of them call for almond extract. Normally I would just substitute vanilla extract, but many of your recipes use both already. My biggest sweet-tooth is my oldest son, so I bake usually with him in mind. He has a severe nut allergy. What would you recommend replacing the almond extract with in your recipes?? Thanks!

    • Mary Younkin says

      I’m glad you’re enjoying the recipes, Christine! You can absolutely skip the almond extract and just swap in vanilla. That said, I have a friend with a high-level allergy to all nuts and she uses imitation almond extract. DO NOT just take my word here though and check with his doctor, ok?

      “Artificial almond extract owes its almond-like flavor to a chemical called benzaldehyde, which is made from chemicals in an industrial setting. It’s not made from almonds, peach pits, or apricot pits.” source: https://www.verywellhealth.com/is-almond-extract-safe-for-a-tree-nut-allergy-1324375