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Fresh Apricot Crisp


For the filling:
6 cups fresh apricots, pitted and sliced
zest of one small lemon
1 tablespoon cornstarch
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ cup honey or pure maple syrup

For the topping:
1 cup old-fashioned oats
¾ cup white whole wheat flour
1 teaspoon cinnamon
¼ teaspoon salt
6 tablespoons cold unsalted butter, cubed
3 tablespoons pure maple syrup


  1. Preheat the oven to 350 degrees F. Lightly spray an 8×8-inch baking dish with cooking spray.
  2. In a large bowl, mix together the apricots, lemon zest, cornstarch, ginger, and cinnamon. Stir gently until apricots are evenly coated with the spices, and then gently stir in the honey. Pour into the prepared baking dish.
  3. In a medium bowl, stir together the oats, white whole-wheat flour, cinnamon, and salt. Add the butter cubes and use your fingers to work the butter into the oat mixture until it begins to clump together and the butter pieces are small. Stir in the maple syrup. Sprinkle topping over apricots.
  4. Bake in the preheated oven until filling is bubbly and topping is golden brown, 30 to 32 minutes. Let cool slightly before serving.