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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
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
- 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.
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!
Apricot Crisp Bars
Ingredients
- 4 cups chopped apricots
- ⅔ cup sugar
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- 1 teaspoon almond extract
- 2 cups all-purpose flour*
- 1½ cups old fashioned oats
- 1 cup light brown sugar
- 1 cup butter melted
*Gluten-Free Alternative
- 1⅓ cups brown rice flour or oat flour
- ⅔ 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 6/18/14 – recipe notes and photos updated 6/3/22}
Do the apricots need to be peeled?
I do not peel the apricots, Marnie.
WOuld this work with dries apricots that have been cooked a little.?
This will not work the same way with dried fruit, Frances.
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! Thanks
I’m so happy that you love them, Cynthia!
Wow. I used slightly tart apricots and this recipe was delicious!! Thank you for such a simple but amazing recipe.
I’m so glad that you like the crisp, Rose.
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.
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.
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!
I’m so glad that you like the recipe, Janet.
Thanks for a great recipe. I was wondering if you have made it with other fruit such as blueberries or apples.
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!
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
I do not peel the apricots, Amy.
Really delicious!
I’m thrilled that you’re enjoying the apricot bars, Terry.
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.
I’m so glad you like the bars, Dawn!
Can I use vanilla extract instead?
Yes, that will work fine.
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!
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.
This is a great recipe. I replaced half the brown sugar with coconut sugar . I converted to Celsius for the oven but thought that it was a bit too hot so cooked at lower temperature of 200C with fan.
I’m glad you enjoyed the apricot bars, Erin!
Why I listened to you and added cinnamon while I knew it ruins the apricot flavor? 🥲
If you don’t care for the cinnamon and apricot combination, feel free to skip the cinnamon next time, Roman. Personally, we enjoy it.
I made these with my traditional date square recipe & just exchanged the dates for fresh apricots & used the additions in this recipe to enhance the apricots – sugar, cinnamon, tapioca flour (I use this instead of cornflour) salt & almond extract. I was worried it may be too tart but it was perfect with just the right sweetness & the cinnamon & almond extract gave it that ‘wow’ that was just enough without giving away what that extra flavour was!!!
That sounds delicious, Carol! I’m glad you enjoyed the bars.
My first attempt at this recipe just came out of the oven 15 minutes ago and it’s heavenly!! I was able to use some apricots that got a little soft and I can’t tell the difference between those and the firm ones. I really like how this recipe did not require peeling the fruit. That is such a time saver. This recipe is a winner.
I’m so happy to hear that!
Winner! I tried multiple recipes to use the fresh apricots growing in my yard and this was by far the easiest and most delicious. No peeling or cooking the apricots!
I’m so happy to hear that you enjoyed the recipe, Christine!
These apricot bars are absolutely the best! I have made twice now – the first time I forgot the almond extract, the second I remembered. Must say though, as much as we love almond extract, this recipe is much better without it.
I’m glad you are enjoying the recipe!
I have used this recipe as a base for various types of crisps. I use all purpose flour and switch up the fruit depending on the season (berries, apples, apricots, peaches, etc). I’ll play around with almond extract, vanilla extract, or a combo of both depending on the fruits. Bottom line, this is such an easy and versatile recipe – thanks! It’s always a big hit!!!
I’m thrilled that you like it, Alyson!
These sound delicious! Can you use dried apricots in these, rehydrated of course!
I do think you could do that. You might have to adjust it a bit depending on just how much moisture you are able to put back into the dried apricots.