Wednesday, June 18, 2014

Apricot Crisp Bars {traditional and gluten free recipes}

Apricot Crisp Bars (traditional and gluten free recipes included) by Barefeet In The Kitchen
Fresh apricots are tossed with cinnamon sugar and then layered between a brown sugar and oat crust. 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!

These 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 a few of our favorites:

COOK'S NOTE: 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 Crisp Bars {traditional and gluten free recipes}
Yield: 12-16 servings
(printable recipe)

4 cups chopped apricots
2/3 cup sugar
1 teaspoon cinnamon
1 tablespoon arrowroot or cornstarch
1/2 teaspoon kosher salt
1 teaspoon almond extract
1 1/3  cups brown rice flour or oat flour *
2/3 cup tapioca starch *
1 1/2 cups old fashioned oats
1 cup light brown sugar
1 cup butter, melted
* If you do not need a gluten free version of this recipe, simply substitute 2 cups total of all purpose flour for the items with an *.

Preheat oven to 400 degrees. Place the fruit in a mixing bowl. Add the sugar, cinnamon, salt, arrowroot, and almond extract. Stir to combine and then let rest on the counter while preparing the crust.

In a separate mixing bowl, stir together the flour, starch, oats, and brown sugar. Add the melted butter and stir to combine. Press half of this mixture into a well-buttered or parchment lined 9x13 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!

Apricot Crisp Bars (traditional and gluten free recipes) by Barefeet In The Kitchen

ONE YEAR AGO TODAY: Honey Soy Chicken
TWO YEARS AGO TODAY: Southwestern Pinto and Rice Balls
THREE YEARS AGO TODAY: Parmesan Pepper Pasta


  1. Hi. I believe you neglected to include the almond extract in the ingredients. How much are we supposed to use?


    1. Thanks for catching that, David! It should be 1 teaspoon of almond extract. Enjoy!

  2. Mary, these look and sound so tasty. Love apricots. Thanks for sharing this recipe.

    Linda @ Tumbleweed Contessa

  3. Let me tell you how good these were: my picky eater, just chose one of these over a chocolate brownie. What?!?! He's 7, that's crazy, but they were that good.

  4. Is the recipe for fresh apricots? Can you use canned apricots?

    1. I've never bought canned apricots, so I don't really have anything to compare it to. I imagine that you could substitute canned apricots for the fresh ones and have a tasty dessert, but it won't be exactly the same. Just be sure to drain off as much liquid as possible before adding the fruit to the recipe.