These gluten free apricot crisp bars combine tender, tangy apricot filling with a buttery, crumbly oat topping for a perfect balance of flavors and textures. Ideal for those avoiding gluten, they’re easy to make and great for snacks, dessert, or packed lunches. This recipe uses naturally gluten free ingredients to create a satisfying bar that holds together well and tastes delicious.
Ingredients
- 1 cup gluten free rolled oats
- 1 cup almond flour
- 1/3 cup coconut sugar or brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted (or coconut oil for dairy free)
- 1 1/2 cups dried apricots, chopped
- 1/4 cup water
- 2 tablespoons honey or maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving overhang on the sides for easy removal.
- In a medium bowl, combine the gluten free rolled oats, almond flour, coconut sugar, cinnamon, and salt. Stir well to distribute the dry ingredients evenly.
- Add the melted butter (or coconut oil) to the dry mixture and mix until crumbly but starting to hold together. Set aside about 1 cup of this mixture for the topping.
- Press the remaining oat mixture firmly and evenly into the bottom of the prepared pan to form the crust.
- In a small saucepan, combine the chopped dried apricots, water, honey (or maple syrup), and lemon juice. Cook over medium heat, stirring frequently, until the apricots soften and the mixture thickens, about 8-10 minutes.
- Remove the apricot mixture from heat and stir in the vanilla extract. Allow it to cool slightly but not set.
- Spread the apricot filling evenly over the crust layer in the baking pan.
- Sprinkle the reserved oat crumb topping evenly over the apricot filling.
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the filling is bubbly around the edges.
- Remove from oven and allow the bars to cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift the bars out and cut into 12 squares.
Tips
- Substitutions: You can swap almond flour for oat flour (gluten free) or a gluten free all-purpose blend, but texture may vary slightly. For a vegan version, replace butter with coconut oil and honey with maple syrup.
- Choosing apricots: Use unsulfured dried apricots if possible for a cleaner flavor. If your apricots are very dry, soak them in warm water for 10 minutes before chopping to soften.
- Prevent soggy bars: Make sure to cook down the apricot filling enough so it thickens well, and let bars cool fully to set before cutting to avoid crumbling.
- Gluten cross-contamination: Double-check that all oats and flour used are certified gluten free if you’re baking for someone with celiac disease or severe gluten sensitivity.
Serving Suggestions
These apricot crisp bars are perfect served at room temperature or slightly warmed. Try them with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of yogurt for breakfast. They also make a convenient on-the-go snack or a light dessert after meals. Pair with herbal tea or coffee to complement the fruity and buttery flavors.
Variations
You can customize these bars in many ways: swap apricots for other dried fruits like cherries, cranberries, or peaches for a different flavor profile. Add chopped nuts such as walnuts or pecans to the crumb topping for extra crunch. For a spiced twist, incorporate a pinch of ground ginger or nutmeg into the oat mixture. To increase protein, stir in a tablespoon of chia seeds or hemp seeds into the crust.
Storage and Reheating
Store the apricot crisp bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week. You can also freeze the bars wrapped tightly in plastic wrap and foil for up to 3 months; thaw overnight in the refrigerator before serving. To reheat, warm individual bars in the microwave for 15-20 seconds or in a preheated 300°F (150°C) oven for 5-7 minutes until warmed through.
Frequently Asked Questions
Can I use fresh apricots instead of dried?
Fresh apricots contain much more moisture, so the filling may be runnier and require additional thickening. If using fresh, chop about 2 cups of apricots and cook them down with a tablespoon of cornstarch or arrowroot mixed with water to thicken the filling before layering.
Are these bars suitable for people with nut allergies?
This recipe uses almond flour, which contains nuts. To make it nut-free, substitute the almond flour with an additional 1 cup of gluten free oat flour or a nut-free gluten free flour blend. Ensure any other ingredients like oats are certified gluten free and processed in nut-free facilities.
How do I make sure the bars hold together well?
Pressing the crust mixture firmly into the pan and properly cooking down the apricot filling to a thick jam-like consistency are key. Also, allowing the bars to cool completely before cutting helps them set and prevents crumbling.
Can I make these bars ahead of time?
Yes, these bars keep well and can be made 1-2 days in advance. Store them covered at room temperature or in the refrigerator. For best texture, bring to room temperature before serving or briefly warm.
Is it possible to make these bars vegan?
Absolutely. Replace butter with melted coconut oil and use maple syrup instead of honey. Both substitutions maintain a similar texture and sweetness while keeping the recipe plant-based.
Can I add extra spices or flavorings?
Yes, the base recipe is versatile. Try adding a teaspoon of ground ginger, cardamom, or nutmeg to the oat mixture for warm spice notes. A splash of almond extract can also enhance the nutty flavor.
With these tips and variations, you can customize these gluten free apricot crisp bars to your taste and dietary needs, making them a reliable and delicious treat for any occasion.
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