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Apricot Crisp


Apricot Crisp

Make this dessert only during apricot harvest, those few weeks when the precious ripe fruit exudes an aroma that can transport some to another dimension it is so good.


  • 4 C ripe, organic apricots
  • ¼ C raw honey, optional
  • 1 organic lemon, juiced
  • 1 C oat flour
  • ¼ tsp sea salt
  • ½ C raw, organic brown sugar
  • 6 T raw, organic butter or coconut oil
  • ¼ tsp cardammon


Wash, pit and slice the apricots. Toss the fruit with lemon juice to keep it from browning. Butter an 8” square (or equivalent) baking dish and fill with the apricots. Drizzle the honey on top if the fruit is too tart.

Mix the flour, salt, spice and sugar in a bowl. Work in the butter or coconut oil with a pastry cutter or your fingers, until the texture is crumbly. Arrange the mixture on the fruit. Bake in a preheated 350°F oven for about 30 minutes, or until the topping is light brown and the fruit juices bubble.


May be served warm with homemade vanilla ice cream.