Allergy Friendly Apricot Crisp is the perfect fresh summer dessert brimming with flavour. By using individual serving containers this gluten free, dairy free, top 9 allergens free and vegan baked treat is perfect for barbecues, picnics, parties and gatherings.
The Quick Lowdown:
Flavour/Taste: A subtle soft apricot flavour paired with a slightly fizzy cardamom essence
Speed: It takes longer to bake than to make it. This is our go-to quick baked dessert.
Difficulty: Beginner friendly. A super simple dessert that can wow guests.
Return for effort: Huge return. The gluten free apricot crisp dessert is simple and effortless but tastes complicated.
Jump to:
- The Quick Lowdown:
- Allergy Friendly Apricot Crisp Ingredients
- The Ingredient Low Down
- Instructions/ Directions and Tips
- Like This Recipe? Sign up to our Newsletter so you never miss a recipe.
- Sign up Below to Get Inbox Exclusive Recipes!
- Substitutions, Variations, & Adaptations
- Equipment
- Storage and Reheating Instructions
- Making Ahead Tips
- FAQ
- How to Serve Allergy Friendly Apricot Crisp
- Other Allergy Friendly Recipes You May Enjoy
- 📖 Recipe
- Have You Made Our Allergy Friendly Apricot Crisp? Please Leave a Comment Below.
- Rate our Recipe.
- We Love To Hear From You!
- Food Safety
- Allergy Resources
- 💬 Comments
Allergy Friendly Apricot Crisp Ingredients
- Fresh Apricots
- Granulated Sugar
- Gluten Free Flour
- Lemon Juice
- Vanilla Extract
- Salt
- Cardamom Pods
- Gluten Free Oats, rolled
- Brown Sugar
- Shredded Coconut, unsweetened *optional
- Baking Soda, gluten free
- Dairy Free Buttery Sticks
See recipe card for quantities.
The Ingredient Low Down
Fresh Apricots
We use fresh apricots in this recipe. Swap fresh out for frozen. Be sure to thaw the frozen apricots before use.
Pro Tip: Apricots have very thin skins. There is no need to peel apricots for this allergy friendly apricot crisp recipe.
Granulated Sugar & Brown Sugar, packed
Make sure the sugars are both processed vegan, if serving to vegans. Some countries, like the USA, animal by-products can be used in the processing of refined sugars. However, many countries do not use this process. Beet sugars will not use the animal products in their refining process. See this article on Sugar refining for more information.
Brown sugar is molasses added to refined sugar so it too will need checking. When measuring brown sugar out be sure to pack it in the dry measuring cup to measure it correctly. When turned out in the bowl it should still keep the shape of the measuring cup.
Gluten Free Flour
Not a lot of gluten free flour is used to make dairy free apricot crisp. We use a rice based 1 to 1 blend that contains xanthan gum. We have also used oat base without xanthan gum. It is used to thicken the dish and it really to add structure like in a cake or crumble. Other one to one or cup for cup blends will work.
Pro tip: The more rice in the flour blend the more the topping may be a bit more sandy textured.
Lemon Juice
You can use the bottled variety or freshly squeezed. We tend to prefer freshly squeezed as it has fewer ingredients to worry about and generally has a lower risk of cross contact for us.
Vanilla Extract
Using a pure vanilla extract is what we prefer. We make our own with vanilla pods and potato based vodka. It takes a few months before we can use it so we have to make it once a year. This was a decision we made with our medical team.
If you can use vanilla essence, check all the ingredients and processes are safe for you. Castorum is rarely used in vanilla essence anymore, due to cost. As a result most are vegan.
One brand that is gluten free is Lor-Ann Oils. They carry many different kinds of extract flavours and food colourings. One may be suitable for some with allergies.
Salt & Baking Soda, gluten free
Make sure both are gluten free. If you are sensitive to shared lines and facilities you may need to contact the manufacturer.
Pro tip: We are seeing allergen "may contain" labels show up on more and more seasoning products.
Cardamom Pods
It is green cardamom pods used here in this gluten free apricot crisp recipe. You can usually find them at a spice store. The variety we use in this recipe is Elettaria which is small and light green in colour. It is usually bought in the pod as it will keep longer. Ground cardamom will lose its flavour quicker.
To use them - open the husks, either remove the black seeds from the husk and grind them using a mortar and pestle, or grind the husk as well. I personally find the husks woody and remove them out of my preference before grinding the seeds.
Pro Tip: Cardamom seeds can be extremely overpowering if too much is added. Do not increase the amount of cardamom in this recipe without first trying the filling. If you have never had cardamom before it is best to start smaller and add to the flavour.
Gluten Free Oats, rolled
When cooking for anyone who keeps gluten free or wheat free, using CERTIFIED gluten free oats is a must. Oats have a high chance of cross contact with wheat and gluten. Certain coeliacs are also sensitive to the avenin in oats so double check with them before making oat recipes for coeliac guests.
Use rolled oats for this gluten free apricot crisp dessert not rolled oats or quick oats.
Pro tip: In Australia and Aotearoa/New Zealand, oats do not meet the regional standards of less than 5 Parts Per Million(PPM), whereas in the USA, UK, EU, Canada and many other countries have a threshold of 20 PPM of gluten.
Shredded Coconut, unsweetened *optional
It can be REALLY tough to find coconut that has been processed free from tree nuts or peanuts. For those that can eat coconut but not other allergens, omit this or you can always buy a coconut, shred it and store it in the freezer for recipes.
Pro tip: If you have a coconut allergy or your country classifies coconut as a priority allergen (the United States of America, for example) omit this ingredient.
Why do we use coconut when it is a top 9 allergen?
Coconut is only classified as a tree nut in certain countries, such as in the United States of America. Where we live, Canada, it is classified as a seed or drupe (like a peach or olive). Coconut is not required to be labelled as a tree nut allergen in our country.
However, many are allergic to coconuts and its by-products. **We do not recommend coconut for anyone with allergies. **Before you consume coconut, discuss it with your allergist, doctor and medical team.
Dairy Free Buttery Sticks
Dairy free buttery sticks, such as Melt Organics Buttery Stick or a dairy free buttery spread, such as Earth Balance Soy Free Spread can be used in this dairy free apricot crisp recipe.
Pro tip: Butter replacements are common places to see nut ingredients and soy. Thoroughly check that what you are using is free from any of your allergens.
Instructions/ Directions and Tips
1- Preheat the oven to 350°F.
2- Using a mortar and pestle, put three cardamom pods in the mortar bowl. Crush once each to open the pods. Remove the husk and leave the fragrant seeds in the mortar bowl. Crush and grind the cardamom seeds with the pestle until they are a fine powder. Set aside.
3- In a medium bowl, combine the filling ingredients: diced apricots, granulated sugar, gluten free flour, lemon juice, vanilla extract, salt and ground cardamom.
4- Mix well with a spoon.
5- Scoop ⅓ cup of filling into the individual oven safe dishes (or fill ⅔ of the container depending on the size of the individual pots ). Smooth the tops with the back of a spoon.
6- In a clean medium bowl, for the topping combine the gluten free flour, oats, brown sugar, shredded coconut, baking soda, and salt.
7- Stir well with a fork until it is fully mixed.
8- Add in the really cold diced dairy free butter stick.
9- Mix with a fork, or your fingertips, until the butter is worked in and the mixture is sandy in texture.
10- Spoon the topping on the top of each individual dish. Fill the pots to the brim.
11- Place the individual dishes on a cookie sheet to make them easier to get in and out of the oven.
12- Bake in the oven at 350°F for 20-25 minutes when the filling is bubbling around the edges and the topping is slightly golden, it is done.
13- Remove from the oven and let cool for 10 minutes minimum before serving.
Hint: make the individual cardamom apricot crisp pots ahead of time and store in the fridge for up to 3 days, remove from the fridge for 1 hour before baking.
Like This Recipe? Sign up to our Newsletter so you never miss a recipe.
Sign up Below to Get Inbox Exclusive Recipes!
Substitutions, Variations, & Adaptations
- Peaches - Swap out the apricots for peaches, peel the peaches first!
- Cinnamon or Nutmeg - Cardamom can be substituted with cinnamon or nutmeg
- Apple and Pears - Apricots can be replaced with apples, pears, or both
- Berries - Blueberries, blackberries, raspberries, strawberries All work really well in fruit crisps.
- Zucchini - yes, you read that correctly. Peel, remove seeds, and slice into half moons and use in place of fruit. They are great as a mock fruit dessert - with a bit of honey in the filling (or dandelion honey to keep it vegan) it will retain some of the apricot taste
Check out our Blueberry and Rhubarb Crisp version of a fruit crisp on our website!
Equipment
Mortar and Pestle
To crush the cardamom pods and to grind the seeds inside you will need a mortar and pestle. You can get various kinds, traditionally they are made of stone. Some stones are more porous than others, as such only use allergy friendly ingredients in yours to prevent cross contact with allergens.
Pro Tip: This piece of equipment will need seasoning before use. Many are seasoned with rice. For more info on how to season a mortar and pestle and the different kinds see this article from MasterClass.
6 Individual oven safe pots
Creme brulée pots work really well for individual cradmom apricot crisp dishes. They should be individual in size, the ones we like are around 3 inches in diameter and 1.5 inches deep. Ours hold about 4-4.5 ounces.
Important: The other biggest thing that the pots should be is oven safe. They will be used to cook in and if they are not oven safe they should not be used for this dish.
9 x 9 Oven Safe Casserole Dish
Alternatively, If you prefer a family style allergy friendly Apricot Crisp the filling and the topping can be layered in a larger oven safe dish. We use a glass square oven safe dish, even a 9 inch ceramic or glass pie dish will work.
Note: The cooking time will change with a larger dish. It will need to bake for 35-45 minutes, or until the filling bubbles around the edges.
Storage and Reheating Instructions
Storage
-Fridge
Let the individual dairy free apricot crisps cool before storing in the fridge. The individual pots should be stored in an airtight container in the fridge for up to 3 days.
-Freezer
The individual pots can be frozen. After freezing, let the allergy friendy apricot crisp thaw fully before reheating.They can be stored in the freezer for up to 2 months.
Reheating
-Oven
To reheat the Individual gluten free Apricot Crisp Pots, the pots should not be straight out of the fridge cold. Let the containers come up to room temperature. In the oven, put the pots on a cookie sheet and reheat at 350F for 10-20 minutes. Check that they are bubbling around the edges to know they are ready. Let them cool for a bit before eating straight away as they will be very hot. Only reheat once, for best food safety practices.
Making Ahead Tips
Make the most of this dessert ahead of time. Then pop it in the fridge before a party or gathering. The fruit filling can be stored in one air tight container in the fridge for up to 48 hours before assembling. In a sealed container in the fridge, the crisp oat and coconut topping will last for up to 5 days.
When ready to bake, assemble the dessert in the individual pots and then bake as per the recipe. Alternatively, the apricot cardamom crisp can also be assembled ahead of time in the individual pots and stored in the fridge. If choosing this method, take the pots out of the fridge an hour or so before baking to bring the crisp to room temp. This helps to not shock the container and crack it.
The cardamom apricot filling can even be frozen, thawed then baked or assembled and baked.
FAQ
Absolutely! You can make apricot cardamom crisp with frozen apricots. If using, let them thaw first. Add any juices that have come out in the unfreezing into the filling for extra flavour.
If the apricots are used from frozen in this allergy friendly apricot crisp it can be done but will take longer to bake.
Apricots do not need to be peeled before baking. Their skin is very thin compared to other stone fruits like peaches. It will break down in baking and cooking and not be tough or strong like peach skin can be.
Yes, the dried apricots will need to be rehydrated, though to make gluten free apricot crisp. To do so soak the dried apricots in warm water for 30 minutes then continue soaking overnight, storing in the fridge. They will not have as much flavour as frozen or fresh apricots and may not be as soft in this apricot crisp.
How to Serve Allergy Friendly Apricot Crisp
This allergy freindly apricot crisp dessert makes the best dessert with guests, for a party, or to make and freeze for later. Serve topped with a scoop of dairy free vanilla ice cream, a splash of dairy free cream, or slices of fresh apricot and mint sprigs.
Other Allergy Friendly Recipes You May Enjoy
📖 Recipe
Equipment
- 6 Individual oven safe pots Creme brulée pots work well.
- 2 Medium Bowls
- 1 Stirring Spoon
- 1 Stirring Fork
- 1 Mortar and pestle
Ingredients
Filling Ingredients
- 3 Cups Apricots, fresh and diced (see notes)
- ¼ Cup Granulated Sugar
- 2 Tablespoons Gluten Free Flour
- 1 Tablespoon Lemon Juice (see notes)
- 2 teaspoons Vanilla Extract
- ¼ teaspoon Sea Salt
- 3 Cardamom Pods hulls removed and seeds ground.
Topping Ingredients
- ½ Cup Gluten Free Flour
- ½ Cup Gluten Free Oats rolled (see notes)
- ½ Cup Brown Sugar packed
- 3 Tablespoons Coconut, shredded unsweetened (see notes) *optional
- 1 ½ teaspoon Baking Soda gluten free
- ¼ teaspoon Sea Salt
- ¼ Cup Dairy Free Butter Stick well chilled and diced
Instructions
- Preheat the oven to 350°F.
- Using a mortar and pestle, put three cardamom pods in the mortar bowl. Crush once each to open the pods. Remove the husk and leave the fragrant seeds in the mortar bowl. Crush and grind the cardamom seeds with the pestle until they are a fine powder. Set aside.3 Cardamom Pods
- In a medium bowl, combine the filling ingredients: diced apricots, granulated sugar, gluten free flour, lemon juice, vanilla extract, salt and ground cardamom.3 Cups Apricots, fresh and diced, ¼ Cup Granulated Sugar, 2 Tablespoons Gluten Free Flour, 1 Tablespoon Lemon Juice, 2 teaspoons Vanilla Extract, ¼ teaspoon Sea Salt
- Mix well with a spoon.
- Scoop ⅓ cup of filling into the individual oven safe dishes (or fill ⅔ of the container depending on the size of the individual pots ). Smooth the tops with the back of a spoon.
- In a clean medium bowl, for the topping combine the gluten free flour, gluten free oats, brown sugar, shredded coconut, baking soda, and salt.½ Cup Gluten Free Flour, ½ Cup Gluten Free Oats, ½ Cup Brown Sugar, 3 Tablespoons Coconut, shredded, 1 ½ teaspoon Baking Soda, ¼ teaspoon Sea Salt
- Stir well with a fork until it is fully mixed.
- Add in the really cold diced dairy free butter stick.¼ Cup Dairy Free Butter Stick
- Mix with a fork, or your fingertips, until the butter is worked in and the mixture is sandy in texture.
- Spoon the topping on the top of each individual dish. Fill the pots to the brim.
- Place the individual dishes on a cookie sheet to make them easier to get in and out of the oven.
- Bake in the oven at 350°F for 20-25 minutes when the filling is bubbling around the edges and the topping is slightly golden, it is done.
- Remove from the oven and let cool for 10 minutes minimum before serving.
Notes
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
Have You Made Our Allergy Friendly Apricot Crisp? Please Leave a Comment Below.
Rate our Recipe.
We Love To Hear From You!
Food Safety
- Cook the apricot crisp to a minimum temperature of 165 °F (74 °C)
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Allergy Resources
If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you.
For additional allergy resources please check out the following allergy education and advocacy pages:
In the United States:
- Food Allergy & Anaphylaxis Connection Team (FAACT) - Home Page
- Food Allergy Research & Education (FARE) - Home Page
- U.S Food & Drug Administration (FDA) - Food Allergies - Home Page
- Recalls, Reporting and Alerts on Food - in The United States of America
- Food Safety and Inspection Service, USDA - Recalls
- US Food & Drug Administration, FDA - Recalls
- Celiac Disease Foundation - Home Page
- National Celiac Association (NCA) - Home Page
- Beyond Celiac - Home Page
- Celiac.com - Home Page
In Canada
- Food Allergy Canada - Home Page
- Celiac Canada - Home Page
- The Government of Canada - Health Site- Food Allergies
- The Government of Canada - Food Allergen Labelling, the List of Ingredients and Allergens on Food Labels, and Allergens and Gluten Sources Labelling
Recalls, Reporting and Alerts on Food - in Canada
Comments
No Comments