This delicious gluten free apricot crisp is the perfect summer dessert! It is juicy with the right amount of sweet crumble topping. It will be a crowd favorite all summer long. This gluten free crisp is also dairy-free, so everyone can enjoy it.

Gluten free apricot crisp topped with whipped cream.

Whenever we go to potlucks and parties, I love it when people make crisps for dessert. Unfortunately, since our family has become gluten free, I know that most people use ingredients with gluten, so I steer clear. Now, I can make a scrumptious alternative that everyone enjoys, whether they are gluten free or not. Nobody can tell! That’s assuming I can keep Mr. Fearless Dining out of it long enough for me to serve it!

The show’s star is plump, juicy in-season apricots, making this easy apricot crisp and sweet. Gluten-free oats and brown sugar magically combine to create a decadent dessert that will have you hooked. Our apricot tree produces smaller apricots than what you see in stores, but know that any size of apricot will work. If your apricots are larger, you can slice them for your gluten-free apricot crisp.

This homemade gluten free blueberry cobbler is another delicious dessert to try. It can also be made in a skillet!

Allergen Information:

This easy fruit crisp is gluten-free, egg-free, soy-free, nut-free, and has a dairy-free option if you use plant-based butter.

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Only use gluten free oats!

Questions about oats are one of the most common questions I get from people.

Oatmeal is naturally gluten free; however, because it’s processed in large factories, oats often come into contact with gluten. The best thing to do is only cook with oats that have been grown with the gluten free purity protocol. This will be the best protection and keep your stomach safe from the havoc gluten can wreak on you. Here are some great gluten free brands of oats.

Note that there are no gluten free oats in Australia. If you are oat-free, try this delicious Gluten-Free Blueberry Cobbler recipe. You can swap apricots for the blueberries.

The top view of a bowl of apricot crisp with the pan of crisp next to it.

If you love stone fruits as much as we do, you will also want to check out my popular Gluten Free Peach Cobbler or this easy Gluten Free Plum Crisp recipe too!

Are you ready to make this delicious gluten free apricot crisp?

Step-By-Step Photos and Directions:

The apricot halves in a cast iron skillet.

Step 1: Depending on the size of your apricots, half the apricots and remove the seeds. Our tree’s apricots are on the small side, so I didn’t need to cut them further. If your apricots are large, cut them into slices. Place them into a cast iron skillet or baking dish.

A bowl of crisp topping.

Step 2: Mix up the crisp topping in a bowl. Add the melted coconut oil and stir. Sprinkle the crisp topping over the apricots and bake at 350º F for 22-25 minutes until the apricots are cooked and the crisp is slightly bubbly.

Step 3: Avoid overcooking this crisp, or your crisp mixture will burn.

An apricot crisp in a cast iron skillet.

Step 4: Sprinkle the crisp topping over the apricots and bake at 350º F for 22-25 minutes until the apricots are cooked and the crisp is slightly bubbly. Serve warm with ice cream or whipped cream on top!

If apricots aren’t in season or you prefer other types of fruit, don’t worry! You can make this gluten-free crisp with several different fruits, including apple, blueberry, and strawberry!

Recipe FAQ:

How long does apricot crisp last?

LOL, it doesn’t last more than a few minutes in our house. Typically, leftover gluten free apricot crisp will last 2-3 days. When it starts turning bad, and bacteria begin growing, you will notice that there may be mold growing. For sure, throw it out if you ever notice this.

Don’t be alarmed if the apricot crisp becomes a little watery at the beginning; that is just the fruit and sugar separating, and it’s totally normal. You can just heat it up, and some of the water should evaporate.

Do fruit crisps need to be refrigerated?

This gluten free apricot crisp doesn’t have to be refrigerated after it’s cooked. However, many people prefer the flavor and texture of cold crisps.

So, basically, you can refrigerate or not, based on your preference.
Whether you refrigerate the apricot crisp or not, make sure you save any leftovers in an airtight container. Moisture and air will make it age faster and won’t be as good.

How do you reheat a fruit crisp?

To warm it back up, you can toss it in the microwave for a few seconds or put it back in the oven at 325 degrees for 10 – 15 minutes.

Don’t forget to take a look at my Safe Gluten Free Dining Tips And My Most Popular Recipes. There is lots of good information, whether you are just starting out or an old gluten free pro!

More Gluten Free Summer Desserts:

If you love this gluten free apricot crisp, you should see some of these other summery treats:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This helps others know that this recipe is delicious. Thank you!

Gluten Free Apricot Crisp Recipe

Sandi Gaertner
A delicious sweet gluten free apricot crisp recipe. Top with whipped cream or ice cream​.
5 from 12 votes
dairy free allergen icon
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 6
Calories 158 kcal


  • 12 apricots
  • ½ cup gluten free oats
  • ¼ cup brown sugar
  • 1 tablespoon gluten free flour blend
  • 3 tablespoons melted coconut oil


  • Cut the apricots in half and remove the seeds.
  • Place them in a cast iron skillet or an 8×8 baking dish.
  • In a large bowl, add the topping ingredients and mix well.
  • Sprinkle the topping over the apricots.
  • Bake at 350º F for 20-22 minutes.
  • Serve warm with ice cream or whipped cream.



  1. Make sure to use certified gluten free oats if you are Celiac.
  2. Feel free to use fruit you have on-hand since apricots growing season is so short.
  3. This crisp will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 158kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 6gSodium: 4mgPotassium: 218mgFiber: 2gSugar: 15gVitamin A: 1348IUVitamin C: 7mgCalcium: 21mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

5 from 12 votes (12 ratings without comment)

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Recipe Rating


  1. These are a brilliant idea! I’m not always sure what to do with apricots, aside from just eating them out of hand, of course. I’m a big “crisp” fan, so I’ll have to try this.

  2. I’m envious of your apricot tree, but I found some apricots at Whole Foods this week and your crisp was a delicious way to feature them!!!

  3. I love this recipe. Simple and so tasty, perfect for a nice and delicious dessert. I chose to accompany it with Greek yogurt, but soon I will also try the combo with ice cream. Thanks for sharing it!

  4. I haven’t thought of apricots in a long time. Thanks for showing me how to make this gluten free. Although I am not strictly gluten free when ever I can find a recipe I can make without gluten I would prefer it.

  5. Such a delicious and better-for-you treat. I can’t wait to try making this crisps with other fruit as well – yum!