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.
This post may contain affiliate links. Please read our Disclosure Policy.
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.
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.
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:
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
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.
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.
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:
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.
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.
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:
- Honey-Apple Gluten Free Galette
- Gluten Free Raspberry Cream Cheese Crumble Bars
- Gluten Free Black Grape Galettes
- Banana Flambe Sundae
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 will help others know this recipe is delicious. Thank you!
Gluten Free Apricot Crisp Recipe
Ingredients
- 12 fresh apricots
- ½ cup gluten free oats
- ¼ cup brown sugar
- 1 tablespoon gluten free flour blend
- 3 tablespoons melted coconut oil
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Instructions
- Cut 12 fresh apricots in half and remove the seeds. If your apricots are large, you may not need as many.
- Place them in a cast iron skillet or an 8×8 baking dish.
- In a large bowl, add 1/2 cup gluten free oats, 1/4 cup brown sugar, 1 tablespoon gluten free flour blend, and 3 tablespoons melted coconut oil. Mix well.
- Sprinkle the topping over the apricots.
- Bake at 350º F for 20-22 minutes.
- Serve warm with ice cream or whipped cream.
Video
Notes
- Make sure to use certified gluten free oats if you are Celiac.
- Feel free to use fruit you have on-hand since apricots growing season is so short.
- This crisp will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
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.
Thank you Justine 🙂
These are amazing with vanilla ice cream! I’ll be trying them with yogurt next time!
I am so glad you liked this recipe Marjory 🙂 Thank you for coming back to let me know.