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Apricot Blueberry Crisps

Summer is officially here!

And with it comes all the delicious, fresh fruit desserts a heart could want.  Since fruit is one of my favorite snacks, I enjoy leisurely browsing my local grocery store’s selection of fruit offerings.  On this particular browsing session I stumbled upon fresh apricots!  I LOVE dried apricots and was so excited to see fresh ones at my local store, what a treat!  So naturally, I bought 12 and skipped on home with recipes rattling around my brain.

I had to dig into one as soon as I got home, what a thing of beauty!



I was craving something sweet (what a surprise) and a blueberry crisp recipe came to mind.  I know it’s delicious with blueberries but, what if, I added fresh apricots!  I figured there was no way it could turn out bad, and I was right!



This recipe made 4 individual crisps in these most adorable ramekins from the Pioneer Woman.  I LOVE these ramekins and use them all the time, you can get your own here.



These little crisps turned out wonderfully, with fruit that’s not too sweet and a crumbly, buttery topping for a perfect pairing.



Apricots and blueberries are surely a match made in heaven.



So I hope you enjoy my recipe for Apricot Blueberry Crisps!


Apricot Blueberry Crisp

Category: Dessert

Yield: 4 individual crisps


    For filling:
  • 1/4 cup blueberries
  • 2 fresh apricots, small diced
  • 1 tsp. lemon juice
  • 2 tbsp. sugar
  • pinch of salt
  • pinch of nutmeg (I like to use fresh grated nutmeg but pre-grated will work fine too)
    For topping:
  • 1/2 cup oats
  • 1/4 cup all purpose flour
  • 2 tbsp. sugar
  • 4 tbsp. butter, melted
  • pinch of salt


  1. Preheat the oven to 350 degrees F. Grease 4 small ramekins and set aside.
  2. Combine all filling ingredients in a small bowl and set aside to rest while you prepare the topping.
  3. In another bowl, mix the oats, flour, sugar and salt for topping together. Add melted butter and mix until combined but still chunky (do not over mix).
  4. Spoon fruit evenly into the 4 ramekins. Top with dollops of the topping mixture (you want the topping to be light and crispy, so crumble the topping mixture on with a light hand and do not press down).
  5. Bake for 20-25 minutes or until lightly browned on top. Transfer to a cooling rack and let cool for 10-15 minutes.
  6. Serve right in the ramekins with a dollop of whipped cream or ice cream if desired.


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