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    Home » Recipes » Vegan Dessert Recipes

    Baked Apricot Dessert without Butter

    By: Amy Katz · Published: Jul 20, 2017 · Last modified: Sep 14, 2021 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free option, nut-free, soy-free, vegan
    Serving of baked apricot dessert topped with a scoop of vanilla ice cream

    Turn fresh juicy apricots into a delicious vegan crisp in under an hour with oats and other common ingredients. While other recipes usually call for butter, this version uses coconut oil instead.

    Serving of baked apricot dessert topped with scoop of vanilla ice cream

    Dessert probably isn't the first thing to come to mind when thinking about a vegan Mediterranean diet. But this lifestyle allows room for sweet indulgences, especially when enjoyed with friends and family. If you're looking for a way to turn your summer stone fruit into an easy treat, this recipe is for you.

    Serve this warm dessert topped with your favorite non-dairy ice cream. It's the perfect way to enjoy the sweet-tart stone fruit.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • Storing
    • FAQ
    • More easy dessert recipes
    • 📋 Recipe

    Why you'll love this recipe

    • Precise measuring and expert baking skills are not required to successfully prepare it.
    • It's a tasty way to enjoy apricots or other stone fruit.
    • It's ready to eat in under an hour.

    Ingredients

    You'll need a few ingredients, two bowls, a regular old fork or spoon for mixing, and a baking dish:

    • For the filling: Fresh apricots, organic sugar, lemon juice, and corn starch or arrow root powder
    • For the topping: Rolled oats, oat flour, organic light brown sugar, salt, and coconut oil

    How to make your own oat flour

    Add about a cup of rolled oats to a blender or food processor. Blend until a fine flour has formed. Save any extra flour in an air-tight container for future use.

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    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Instructions

    1. Combine the filling ingredients in a small bowl.
    2. In a second bowl combine the topping ingredients.
    3. Add the filling to the baking dish and add the topping over it.
    4. Bake until the edges start to bubble and the topping is slightly crispy.

    Let the baked dessert sit for about 10 minutes after taking it out of the oven before serving since the fruit will be very hot.

    Storing

    Store any leftovers covered in the refrigerator for up to 3 days. You can either enjoy them straight out of the refrigerator, or pop them in the microwave to reheat. 

    FAQ

    What are stone fruit?

    Stone fruit contain a pit or "stone" in the middle. Also called drupes, they include peaches, plums, cherries, nectarines, and apricots. You can try any of these, or a combination, in this recipe.

    Are oats gluten-free?

    While oats are technically gluten-free, they are often contaminated with other grains in the factory. Be sure to look for certified gluten-free oats and oat flour.

    What is non-dairy ice cream made out of?

    Vegan or non-dairy ice cream alternatives are common to find in most major supermarkets. They can be make from soy, coconuts, almonds, cashews, oats, or a combination of these ingredients.

    More easy dessert recipes

    • Caramelized Figs with Balsamic Vinegar
    • Raw Key Lime Pie (The Blossom Cookbook)
    • Small Batch Brownies In Your Air Fryer (Oil-Free)
    • Vegan Blueberry Crumble

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Small bowl with serving of apricot crisp topped with vanilla ice cream with fresh apricot and baking dish of dessert in the background

    Baked Apricot Dessert

    Turn fresh juicy apricots into a delicious vegan crisp in under an hour with oats and other common ingredients. While other recipes usually call for butter, this version uses coconut oil instead.
    5 from 2 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free option, nut-free, soy-free, vegan
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 4
    Calories: 260kcal
    Author: Amy Katz

    Ingredients

    For the filling

    • 2 cups apricots, (about 5) pitted and roughly chopped
    • 2 teaspoons organic sugar
    • 1 teaspoon lemon juice
    • 1 teaspoon corn starch, (or substitute arrow root powder)

    For the crumble topping

    • ½ cup rolled oats
    • 6 Tablespoons oat flour
    • 6 Tablespoons organic light brown sugar
    • pinch salt
    • 2 Tablespoons coconut oil, (at room temperature)
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    Instructions

    • Preheat the oven to 375 degrees F.
    • In a small bowl, combine the apricots, sugar, lemon juice, and corn starch. Stir until combined and set aside.
    • In a second bowl, combine the rolled oats, oat flour, brown sugar, salt, and coconut oil. Mix with a fork until well combined.
    • Add the fruit mixture to the bottom of a 24 ounce (708 mL) baking dish. Then add the oat mixture on top.
    • Bake 40 to 45 minutes until the edges start to bubble and the topping is slightly crispy.
    • Let stand 10 minutes before serving. Top each serving with a scoop of vanilla non-dairy ice cream, if desired.

    Notes

    How to make your own oat flour:
    Add about a cup of rolled oats to a blender or food processor. Blend until a fine flour has formed. Save any extra flour in an air-tight container for future use.
    Gluten-free option:
    While oats are technically gluten-free, they are often contaminated with other grains in the factory. Be sure to look for certified gluten-free oats and oat flour.
    Storing: 
    Store any leftovers covered in the refrigerator for up to 3 days. You can either enjoy them straight out of the refrigerator, or pop them in the microwave to reheat. 
    Nutrition facts do not include the optional non-dairy ice cream.
     
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    Nutrition

    Calories: 260kcal | Carbohydrates: 43g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 304mg | Fiber: 3g | Sugar: 27g | Vitamin A: 1493IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 1mg

    Nutritional information is an estimation only.

    Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

    « Vegan Tuna Salad (Lunch on a Budget)
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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on NBC News, Parade, VegNews, BuzzFeed, MSN, Greatist, PureWow, Brides, LIVEKINDLY, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

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    Amy holding an avocado like a heart

    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

    More about me →

    Summer Favorites

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    • Mediterranean Tomato and Zucchini Saute
    • Cauliflower Curry Vegan Grill Recipe
    • 5 Ingredient Vegan Lentil Salad

    Most Popular

    • Mediterranean Yellow Rice
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    Amy holding an avocado like a heart

    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

    More about me →

    Summer Favorites

    • Quick Italian White Bean Salad
    • Mediterranean Tomato and Zucchini Saute
    • Cauliflower Curry Vegan Grill Recipe
    • 5 Ingredient Vegan Lentil Salad

    Most Popular

    • Mediterranean Yellow Rice
    • 15 Minute Tomato Paste Pasta Sauce
    • Vegan Lemon Artichoke Pasta
    • Sauteed Green Beans with Mushrooms

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