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}

4.95 from 20 votes
Fresh apricots are tossed with cinnamon sugar and then layered between a brown sugar and oat crust to make these Apricot Crisp Bars. 
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Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 16 servings


  • 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 *.


  • 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!


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.


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!

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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. Anonymous says

    Hi. I believe you neglected to include the almond extract in the ingredients. How much are we supposed to use?


  2. Anonymous says

    Let me tell you how good these were: my picky eater, just chose one of these over a chocolate brownie. What?!?! He's 7, that's crazy, but they were that good.
    5 stars

    • Mary says

      I've never bought canned apricots, so I don't really have anything to compare it to. I imagine that you could substitute canned apricots for the fresh ones and have a tasty dessert, but it won't be exactly the same. Just be sure to drain off as much liquid as possible before adding the fruit to the recipe.

  3. pat says

    Almost firm enough to cut into bars? Does that mean you do not recommend attempting to cut them into bars? I was looking for a gluten free fruity bar cookie. Should I pass on this one?

    • Mary says

      This is not a cookie bar. It’s a firm fruit crisp, but definitely still closer to scoopable than hand held bars. I hope that helps!

    • Rachael says

      I know of an amazing gf apricot bar that can be hand held. It’s in a cookbook called “incredible edible gluten free food for kids.”. I have been making them for 12 years and my kids can’t get enough!!!!

  4. Edwina at Induction Cooking says

    These look so delicious. I can imagine the taste of those amazing apricots. I can’t always get fresh apricots out of season but I love the taste so much. I’m going to try making it with canned apricots as well as fresh and see how it turns out each way.

    • Mary says

      I don’t think there will be nearly enough liquid/moisture in the final recipe if it’s made with dried fruit. I’d sub in frozen fruit (peaches are delicious as well) if fresh is not available. I hope that helps!

  5. Catherine says

    Very good. I used canned apricots. Also used white rice flour because that’s what I had. Made 1/2 the recipe and used a 9″ round pan and baked. For 25 minutes. Also added 50 grams raisens raisens in the apricot mixture. Friends loved it. My one friend can’t have cow dairy so I used Crisco shortening but didn’t melt it.

  6. Kim says

    I made this with fresh diced apricots tonight. I made a half recipe in a 8X8 pan. It was a big hit. So goey delicious!5 stars

  7. Jennifer says

    Hi thanks for recipe. I have just made these in a dairy free and sugar free version.
    I used buckwheat flour with the oatflour.
    I used raw coconut oil instead of butter.
    And maple syrup instead of sugar.
    After using fresh apricots I added a couple of fresh pears (peeled) as I ran out of apricots.
    I added 3 medjool dates for extra sweetness.

    They are very tasty, maybe not as sweet but for me I loved them. Although a bit crumbly.
    Thanks5 stars

  8. Suzanne says

    This recipe is fantastic. I used frozen apricots and frozen rhubarb and it worked out great. I was a bit skeptical of the large amount of almond extract but it really enhanced the flavor.

  9. Catherine maxey says

    Awesome recipe. Very easy. I made half the recipe and used a 8×8 pan and baked about 25 minutes. Love parchment paper.5 stars

  10. Donna says

    Have you ever frozen the bars. I have a tree full of apricots. So I’d like to make desserts and freeze for later.

  11. Carolina says

    This fruit crumble/bar recipe is absolutely delicious! And, easy to make! Thank you, Mary!
    And here’s what I just LOVE about this recipe: Aside from not being a baker type (I didn’t grow up with baked goods of any kind) this recipe is so easy to execute and ingredients can be successfully substituted, as is often the case in cooking (which I do a lot of!).
    Here’s what I mean: I didn’t have enough apricots, so I added a few very ripe, large peaches to make up the difference. I can’t consume too much dairy, so instead of butter, I used extra virgin coconut oil. I like my fruit desserts to be a bit tart, so I added about 1 Tbsp of lemon juice to the cut up fruit and because of this, I also added an extra 1/2 Tbsp of Arrowroot flour to the spice blend that gets mixed into the fruit because the peaches were also REALLY juicy. And finally, when I went to the cupboard for the rolled oats, I found that I was out! But I was really craving a delicious fruit dessert, so I used a healthy cereal I had bought for my husband that he didn’t like! (Thank you hubby!) They’re called Sprouted Ancient Maize Flakes by One Degree Organic Foods. And I think I just might buy these to make this recipe because they stayed crunchy! It came out SO wonderful!

    This is such a fantastic recipe! I will be making it many, many times for us as well as for guests and to take to gatherings. The only down side is that it’s really hard to stop eating it!! 🙂5 stars

    • Mary Younkin says

      I am absolutely thrilled that you loved this recipe and YES, the beauty of a great recipe like this one is in how very adaptable it is. I love those substitutions too, Carolina.

    • Carolina Schutz says

      Thank you, Mary! You’re very kind.
      I forgot to mention it, but I only used 1/2 cup of coconut oil because in my experience it seems to be more unctuous than butter. And it was indeed enough!
      Thanks again!

    • Jonnie says

      ThisRecipe sounds delicious ,can’t wait to try it! Two questions can I use frozen apricots in this recipe and also have you tried the Bob’s red Mill one to one gluten-free flour in this recipe? Thank you

    • Mary Younkin says

      Frozen apricots will work fine and Bob’s should work in this recipe as well. Crisps are very forgiving and can typically be substituted without problems, Jonnie.

  12. Catherine says

    Love these bars!
    I’ve made them a few times and have always kept any leftovers in the fridge
    Last night someone left them sit out on the kitchen table…
    Are they still okay to eat?
    Do they need to be refrigerated ??

  13. Susan says

    Just made these. My husband took one bite and said, “wow!” His friend said they were really good too. I have to agree. Question: have you every tried going 50/50 on white/wheat flour ration?5 stars

  14. 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

  15. Rose says

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

  16. 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.

  17. 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

  18. 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!

  19. 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

  20. 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

  21. 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.

  22. Erin says

    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.4 stars

    • Mary Younkin says

      If you don’t care for the cinnamon and apricot combination, feel free to skip the cinnamon next time, Roman. Personally, we enjoy it.

  23. Carol Welsh says

    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!!!5 stars

  24. GenXMommy says

    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.5 stars

  25. Christine says

    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!5 stars

  26. Nana56 says

    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.5 stars