Apricot Crisp Bars
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!
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Apricot Crisp Bars {traditional and gluten free recipes}
Fresh apricots are tossed with cinnamon sugar and then layered between a brown sugar and oat crust to make these Apricot Crisp Bars.
Course Dessert
Cuisine American
Keyword Apricot Crisp
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16 servings
Calories 299kcal
- 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 *
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!
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
{originally published 6/18/14 – recipe notes and photos updated 6/3/22}
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