Apricot Crisp Bars {traditional and gluten free recipes}

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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 Bars (traditional and gluten free recipes included) by Barefeet In The Kitchen

 

Apricot Bars

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!

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!

Apricot Crisp Bars (traditional and gluten free recipes) by Barefeet In The Kitchen

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 Crisp Bars {traditional and gluten free recipes}

5 from 15 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
Course: Dessert
Servings: 16 servings

Ingredients 

  • 4 cups chopped apricots
  • 2/3 cup sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon arrowroot or cornstarch
  • 1/2 teaspoon kosher salt
  • 1 teaspoon almond extract
  • 1 1/3  cups brown rice flour or oat flour *
  • 2/3 cup tapioca starch *
  • 1 1/2 cups old fashioned oats
  • 1 cup light brown sugar
  • 1 cup butter melted
  • * If you do not need a gluten free version of this recipe simply substitute 2 cups total of all purpose flour for the items with an *.

Instructions

  • Preheat oven to 400 degrees. Place the fruit in a mixing bowl. Add the sugar, cinnamon, salt, arrowroot, and almond extract. Stir to combine and then let rest on the counter while preparing the crust.
  • In a separate mixing bowl, stir together the flour, starch, oats, and brown sugar. Add the melted butter and stir to combine. Press half of this mixture into a well-buttered or parchment lined 9x13 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
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{originally published 6/18/14 – recipe notes and photos updated 1/13/18}

Apricot Crisp Bars are irresistible! get the recipe at barefeetinthekitchen.com

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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. Cynthia says

    I just made these using all purpose flour. They are delicious! Using parchment paper to line the pan is a great idea. I used 5 cups of apricots and a bit more arrowroot and it was great. I will be making this again! Thanks5 stars

  2. Rose says

    Wow. I used slightly tart apricots and this recipe was delicious!! Thank you for such a simple but amazing recipe.5 stars

  3. Delaram says

    I used parchment paper and it stuck to the crumble. I won’t use it next time. The recipe is too sweet for me. I think more than half of the dry ingredients should be used on the bottom. Also the liquid from the fruit came out of the sides and burnt. I may bake make this again with adjustments in a baking dish.

    • Mary Younkin says

      It will definitely work well in a greased baking dish, Delaram. I’m guessing you can reduce the sugars as well without any issues, but haven’t tried that myself.

  4. Janet says

    I bake a lot, so I am always looking for reliable recipes. This one is great because it has the option for gluten free or not and uses fruit that is available now!5 stars

  5. Nancy Kolkebeck says

    Thanks for a great recipe. I was wondering if you have made it with other fruit such as blueberries or apples.5 stars

    • Mary Younkin says

      This would be terrific with blueberries, Nancy. I haven’t tried it with apples, as I’m not sure they would be enough liquid. I’m glad you like it!

  6. Amy says

    Hello, this recipe looks amazing and I’m ready to use our apricots before they get any riper. My question is, must they be peeled? Thank you! Amy

  7. Dawn says

    I thought these apricot bars were delicious. I did not make them gluten free. I used the all purpose flour and cornstarch as I did not have arrowroot. My apricots were fresh and soft and sweet, so I only used 1/3 cup of sugar with the apricots. I omitted the cinnamon as I knew I would prefer the dessert without them. The bars were perfect. They were sweet but not too sweet and deliciously tart at the same time. I loved the crust on the bottom. It made the bars even more crispy.5 stars

  8. Alyson says

    I have made these bars several times already and they are always a hit! I have always made with all-purpose flour but I have substituted a variety of fruits and each has worked beautifully. I substituted strawberries, then a mixed berry filling, and of course the apricots that it calls for. I’m trying one with nectarines now. I do have a question about freezing, I read the comments where it freezes nicely but do you freeze it before baking or after? And if after, what is the best way to thaw/reheat?
    Thanks for a great go-to dessert!

    • Mary Younkin says

      I’m so glad that you’re enjoying the recipe, Alyson! I typically freeze after baking. I thaw at room temp and then reheat individual servings in the microwave.

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