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Recipe: Apricot and almond crisp

Serves 6

Medically reviewed on Jan 5, 2018

Dietitian Tip

This apricot dessert uses no flour and is gluten-free when made with certified gluten-free oats.


  • 1 teaspoon olive oil
  • 1 pound apricots, halved with pits removed
  • 1/2 cup almonds, chopped
  • 1 tablespoon oats (certified gluten-free)
  • 1 teaspoon anise seeds
  • 2 tablespoons honey


Heat oven to 350 F.

Brush olive oil in 9-inch glass pie dish. Chop apricots and place in pie dish. Sprinkle almonds, oats and anise seeds on top. Drizzle with honey.

Bake for 25 minutes, until almond topping is golden and apricots are bubbling up. Serve warm.

Nutritional Analysis (per serving)

Serving SizeAbout 1/2 cup
Carbohydrate17 g
Cholesterol0 mg
Fiber3 g
Protein3 g
Sodium1 mg
Monounsaturated Fat4
Saturated Fat0.5 g
Total Fat6 g

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