Rosemary Apricot Crisp
This rosemary apricot crisp is an easy, healthy, and delicious summer dessert. It’s seriously one of the BEST ways to enjoy fresh apricots! Made with almond flour and oats for a recipe that is both vegan and gluten-free.
There are few food-related things more exciting than stone fruit season! Apricots are one of my favourite stone fruits that are not only delicious, but super nutritious too.
One of my favourite ways to enjoy stone fruits are by making a hot, summer crisp. This Rosemary Apricot Crisp puts a delicious twist on a classic recipe, using a touch of fresh rosemary to add a punch of flavour. It may sound strange, but trust me – it’s super subtle, and it works.
What’s also unique about this apricot crisp is that it uses super healthy ingredients, minimal amounts of added sugar, and it’s both vegan and gluten-free.
Did I mention that it’s also BEYOND EASY to make? Even if you’re not a very good baker (hello, that’s me too!) I promise you’ll be able to make this one, stress-free.
I think you’re going to LOVE this summer dessert. Let’s get baking!
Rosemary Apricot Crisp Ingredients
All you need to make this rosemary apricot crisp are the following simple, healthy ingredients, many of which you likely have in your pantry:
- Fresh apricots
- Fresh rosemary
- Rolled oats
- Almond flour
- Ground cinnamon
- Coconut oil
- Maple syrup
- Vanilla extract
How To Make Apricot Crisp
Start by preheating your oven to 350F. Next, wash and dry about 10 apricots (to get 4 cups of slices).
Slice apricots into 6 pieces each, removing the pit. Add slices to a large bowl.
Toss the apricot slices with cornstarch, maple syrup, and finely chopped rosemary.
To make the toppings, pulse pecans and walnuts into small pieces in a food processor. Alternatively, you can chop them by hand, too.
Mix the chopped nuts with rolled oats, almond flour, ground cinnamon, salt, melted coconut oil, maple syrup, and vanilla extract.
Next, place the apricots into a baking dish (I used this 10-inch round one) and spread into an even layer.
Spread the topping mixture evenly on top of the apricots and gently press down.
Finally, place the baking dish into the oven for 40-45 minutes, until the top becomes slightly browned and the fruit juices start to bubble.
Remove from oven and allow the crisp to cool for about 10 minutes.
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What To Serve With Rosemary Apricot Crisp
This crisp tastes delicious with a dollop of plain Greek yogurt, a scoop of vanilla ice cream, or some whipped cream!
To keep things vegan, you can try serving this with a vegan yogurt, ice cream, or coconut whipped cream.
How To Store & Reheat Apricot Crisp
If you have some of this crisp leftover, simply let it cool and transfer it to an airtight glass storage container or Tupperware. You can keep the crisp for about 4-5 days in the fridge.
You can reheat this apricot crisp in the microwave or in the oven. Honestly, it even tastes good cold.
Apricot Nutrition Facts
These summer stone fruits are not only delicious, but they’re packed with health benefits too!
Apricots are a good source of:
- Dietary fibre, with 2 apricots providing 1.5 grams (4% of daily needs)
- Micronutrients, like vitamins A (26% DV), C (10% DV), E (4% DV), and potassium (4% DV)
- Antioxidants, like beta carotene, lutein, and zeaxanthin
More Healthy Dessert Recipes
- Honey Tahini Oatmeal Cookies
- Strawberry Peach Crisp
- Honey-Roasted Strawberries With Vanilla & Lemon
- Blended Chocolate Ginger Chia Pudding
- Strawberry Orange Frozen Greek Yogurt Bark
- Fall Fruit Bake With Cinnamon & Ginger
Did you give this Rosemary Apricot Crisp a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Rosemary Apricot Crisp
- 4 cups apricots, pitted + sliced (about 10 fruit)
- 2 Tbsp cornstarch
- 1 Tbsp pure maple syrup
- 3 tsp fresh rosemary, finely chopped
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/2 cup pecans
- 1/2 cup walnuts
- 1 tsp ground cinnamon
- 3 Tbsp coconut oil, melted
- 2 Tbsp pure maple syrup
- 1/4 tsp vanilla extract
- Pinch of salt
- Preheat oven to 350F.
- Slice apricots into 6 pieces each, removing the pit. Add to a large bowl.
- Toss the apricot slices with cornstarch, maple syrup, and finely chopped rosemary until well-coated. Set aside.
- To make the toppings, pulse pecans and walnuts into small pieces in a food processor (be careful not to make a flour). Alternatively, you can chop them by hand, too.
- Place the apricots into a baking dish (I used a 10-inch round one) and spread into an even layer.
- Then, spread the topping mixture evenly on top of the apricots and gently press down.
- Place the baking dish into the oven for 40-45 minutes, until the top becomes slightly browned and the fruit juices start to bubble.
- Remove from oven and allow the crisp to cool for about 10 minutes. Serve with vanilla ice cream, plain Greek yogurt, or whipped cream. Enjoy!