Apricot & Almond Crisp (Paleo)

apricot almond crisp

The first bite was sugary sweet, and I remember having a sort of epiphany: why do we only eat dried apricots back home? Is it because we never get apricots this good in our stores? For the remainder of my time in Chile, I bought apricots on a weekly basis. Maybe I had eaten fresh apricots back home, but for whatever reason, they failed to stick in my memory. Instead all I could remember were the dried version (and though I love dried apricots dearly, my main memory around them is on a boat, and comes with a bout of sea sickness). Nonetheless, fresh apricots took on a new importance in my life while I was in the southern hemisphere. 

When I returned to the States, it was January and I was unsurprised to find I would have to return to only the dried version of the fruit. I was honestly a little surprised when, come fall, I noticed my own neighborhood store was selling fresh apricots, right next to the peaches. Have they always done that? I wondered if the draw of peaches had just been distracting me from the apricots all along. I bought a pound. 

apricot almond crisp

Then I learned my lesson: when ripe, apricots are tender--almost fragile- and juicy enough to run a stream of sugar down your wrist. When purchased out of place,they are hard, sour, and lack-luster. This is why I had always just bought peaches. 

Still, even mediocre apricots make a delicious crisp! So now every season when I see the apricots, and am reminder of that first epiphany, I still purchase a few. I know they'll be nothing like the ones we had down south, but I'll bake them into a pie, or sauté them in butter with cinnamon, and I'll remember that sweetness. 

apricot almond crisp
apricot almond crisp

Apricot & Almond Crisp

Paleo, Gluten-Free, Grain-Free,    |       |    Print Friendly and PDF

Apricots are topped with a crispy almond topping and a dash of cinnamon.

Serves: 8   |    Total Time:


  • Pinch salt
  • 1 tablespoon cassava flour
  • 1/4 teaspoon cinnamon
  • Pinch nutmeg, freshly grated
  • 1-1/2 pound apricots, pitted and sliced (weighed after pitting)

  • Topping:
  • 1/2 cup butter (1 stick) OR 1/2 cup coconut oil for dairy-free
  • 1/2 cup + 2 tablespoons almond flour
  • 3/4 cup slivered almonds
  • 1/4 cup cassava flour
  • Pinch salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup coconut sugar


  1. Preheat the oven to 350°F.
  2. Slice the apricots into wedges. In a 9x9 baking dish, toss the apricots with the rest of the ingredients in for the filling. Set aside.
  3. In a medium sized mixing bowl, melt the butter/coconut oil. Add the almond flour, cassava flour, salt, cinnamon, and coconut sugar to the bowl and stir to combine. Fold in the slivered almonds.
  4. Using a fork, spread the crumble mixture over the fruit in the baking dish in a rough, even layer. Place pan on center wrack in oven and bake for 60 minutes, until fruit is bubbling and top is golden. Set on cooling wrack for 20 minutes before serving.