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From the author, Honor: Apricot season is here! My parents have a grove of fruit trees and gifted us some beautiful, and perfectly ripe, apricots this morning. Many were eaten fresh, a few were canned for later, and the rest found their way into this yummy crisp.
The lavender buds came from our garden. With all the homegrown ingredients, this whole recipe probably cost me less than $1!
From Plant-Based on a Budget: This apricot crisp (aka apricot crumble) contains just 7 ingredients with a fresh and juicy, lightly fragranced lavender apricot filling topped with a crispy oat streusel topping- perfect for apricot season! Plus, this apricot dessert recipe is super versatile and can be made gluten-free and sugar-free!
Sweet, Tart, and Subtly Floral Lavender Apricot Crisp
When we usually think of crumbles, crisps, and cobblers, the cooler Fall/Winter months come to mind, and lots of comforting baked treats like apple-pear pie, baked apples, and pumpkin molasses cookies. However, this lavender and apricot crisp is perfect during the short warmer apricot season (May-July), then swap out the fruits all winter long to rotate along with this apple cranberry crisp.
This apricot crumble has a tart, sweet apricot filling, delicately scented with lavender for a surprise flavor dimension you’ll love (but is optional). By using coconut or brown sugar, you’ll also add a delicious toffee-like flavor to the filling, though it’s possible to make this apricot dessert sugar-free, too! Top this filling with a crisp oaty streusel topping, and this rustic dessert will impress friends and family alike!
This apricot crisp recipe is quick and easy to prepare, ready to throw in the oven in practically minutes! Just throw everything together and then bake until golden brown and bubbly. The scent of caramelizing apricots and lavender filling the kitchen shouldn’t be missed. Plus, it’s light enough to enjoy as breakfast or dessert (like these walnut oatmeal scones, which taste delicious with apricot jam)!
Serve this up to family, take to potlucks, dinner parties, and other gatherings – it’s the perfect low-effort, high-reward crowd-pleasing dessert! Best of all, like all fruit crisp recipes, this method works just as well with tons of other fruits based on what’s in season (and in your kitchen); nectarines, peaches, berries, apples, blueberries – read the notes below for lots of recipe adaption suggestions!
Apricots: Make sure to use fresh, ripe apricots, pitted and quartered. You may need to make slightly more slices depending on the size of your apricots. During winter, you could try using canned apricot halves (reduced-sugar) – though it won’t be as fresh, and the baking time can be reduced.
Sugar: Use the granulated sugar of your choice. Coconut sugar (unrefined) and brown sugar are my preferred options. You can optionally reduce the sugar amount somewhat and/or use an unrefined liquid sweetener like maple or agave (pricier but makes for a juicier filling if you already have it at home)
Lavender: An optional but delicious addition. Make sure to use culinary-grade dried lavender buds.
Salt: Just a pinch to balance and enhance the apricot filling flavor.
The Oat Crisp Topping:
Oats: I used old-fashioned oats (rolled oats), which provide the best texture for the crisp topping. Use gluten-free certified oats if necessary.
All-purpose flour: I used regular AP flour. For a gluten-free fruit crisp, you can use a gluten-free AP flour (pricier but a staple for any GF kitchen)
Sugar: As above, use the granulated sugar of your choice; cane sugar, coconut sugar, brown sugar. You could also use maple syrup, though it isn’t something I’ve tried.
Salt: Helps to enhance the oaty flavor.
Canola oil: Alternatively, you could use softened coconut oil or dairy-free margarine/butter.
How to Make Apricot Crisp?
This apricot crisp recipe is super simple to pull together and made up of just a few steps. Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
Start by preheating the oven. Then combine the apricots, sugar, lavender (optional), and salt into an 8×8-inch baking dish/pan.
In a separate bowl, combine the oat crisp topping ingredients, mix until nice and crumbly, and then sprinkle over the fruit mixture.
Bake the apricot crumble/ crisp in the oven until golden brown with bubbling fruit beneath, then enjoy warm or cold, optionally with a big scoop of vegan ice cream, custard, whipped coconut cream, dairy-free yogurt (for breakfast), even a little caramel sauce.
How to Store?
You can prepare this fruit crisp recipe up to a day in advance by making the filling and topping separately and storing them, covered, in the fridge until it’s time to bake.
Store any leftover apricot crumble in an airtight container in the refrigerator for between 4-5 days. You can reheat it in the microwave or oven until warm.
You can also freeze leftovers. Allow the crisp to cool, transfer to an airtight container, and freeze for up to three months. Allow it to thaw in the refrigerator before enjoying cold or reheating.
Do you have to peel apricots for apricot crisp?
No – the apricot skin is soft anyway and will soften further while cooking, so no peeling is required.
How do you ripen and store apricots?
Apricot season is short, so learning how to store apricots properly, so none go to waste is essential. First, make sure to store your apricots at room temperature until they are ripened (slightly soft to the touch with a sweet smell). Only then transfer them to the refrigerator for a further week. If you refrigerate them too soon, it can impact their ripening overall and affect texture and taste.
Can I make this into a sugar-free apricot crumble?
Yes – free to swap the sugar for a sugar-free sweetener like erythritol or swerve. Sugar does help to tenderize, though, so the texture may vary.
Recipe Notes and Tips
Optional add-ins: There are several ways to jazz up this apricot crumble, including the addition of chopped/crushed nuts (like walnuts or pecans), shredded coconut, or a handful of dairy-free chocolate chips to the crisp topping.
Using other fruits: Feel free to swap out the apricots for other berries and fruits (like apples) based on what’s in season. You can also combine other fruits with the tart apricots like sweeter blueberries or peaches. Dried fruits like raisins/golden raisins could also be added to the apricot crumble filling.
Brown sugar: If you use brown sugar, make sure to use a vegan brand. Some brands use bone char during the processing, so it’s worth looking out for.
Experiment with spices: Feel free to swap out the lavender for more traditional spices like cinnamon, nutmeg, cardamom, and/or ginger (a pinch of each with cardamom optional)- which all pair wonderfully with apricots. You can also add in a little lemon zest and juice if the filling is particularly sweet. You can also add spices (like cinnamon) to the crisp topping.
Adjust into a crumble pie: Like this peachy crumb pie, you can prepare a pastry crust to fill with the apricot dessert fillings and oaty streusel topping.