You haven’t lived until you sink your teeth into this delicious gluten free apricot crisp! Not only will it be your new favorite dessert, but it will be a crowd favorite too. In addition to tasting amazing, this gluten free crisp is also dairy-free!
Plump, juicy in-season apricots are the star of the show and make this easy apricot crisp sweet. Gluten free oats and brown sugar go together magically to create a decadent dessert that will have you hooked.
Whenever we go to potlucks and parties, I love when people make any kind of crisp for dessert. Unfortunately, since our family has become gluten free, I know that most people use ingredients with gluten, so I steer clear.
However, now, I can make a scrumptious alternative that everyone enjoys whether they are gluten free or not. That’s assuming I can keep Mr. Fearless Dining out of it long enough for me to serve it!
This homemade gluten free blueberry cobbler is another delicious dessert to try. It can also be made in a skillet!
Is oatmeal gluten free?
This is one of the most common questions I get from people.
Oatmeal is naturally gluten free; however, because it’s processed in large factories it may come in contact with gluten. The best thing to do is only cook with oatmeal that has been certified gluten free. This will be the best protection and keep your stomach safe from the havoc gluten can wreak on you. Here are some great certified gluten free brands of oats.
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?
Recipe step by step directions:
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: In a bowl, mix up the crisp topping and mix. 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: Be careful not to over-cook or your crisp mixture will burn. Serve warm with ice cream or whipped cream on top!
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.
If apricots aren’t in season or you just prefer other types of fruit, don’t worry! You can make this gluten-free crisp with several different fruits.
Tips and Recipe FAQ:
LOL, in our house it doesn't last more than a few minutes. 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.
Fruit crisps are a decadent dessert that is loaded with fruit, oats, and sugar. You can make all different kinds of gluten free fruit crisps. Just like this apricot crisp, they are baked and have a sweet flavor that is often served hot with a helping of ice cream.
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 it 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 on the oven at 325 degrees for 10 - 15 minutes.
You can use any stone fruit or apples to make this recipe! Here are my favorites: blueberries, blackberries, raspberries, peaches, and plums.
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
Gluten Free Apricot Crisp Recipe
- 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 8x8 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.
- 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.
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.
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.
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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.
Thank you so much Alisa 🙂
Fresh apricots are so good on their own and even better in this recipe!
Exactly Taryn 🙂
This sounds so simple and easy! I can't wait to try it.
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!!!
Our tree is one of the things I love most in our backyard 🙂