Apricot and almond crisp

Dietician's Tip

This apricot dessert uses no flour and is gluten-free when made with certified gluten-free oats.


  • 1 teaspoon olive oil
  • 1 pound apricots, halved with pits removed
  • 1/2 cup almonds, chopped
  • 1 tablespoon oats (certified gluten-free)
  • 1 teaspoon anise seeds
  • 2 tablespoons honey


Heat oven to 350 F.

Brush olive oil in 9-inch glass pie dish. Chop apricots and place in pie dish. Sprinkle almonds, oats and anise seeds on top. Drizzle with honey.

Bake for 25 minutes, until almond topping is golden and apricots are bubbling up. Serve warm.

Serving Information

Serves 6

Nutritional analysis per serving

Calories: 134
Total carbohydrate: 17 g
Cholesterol: 0 mg
Dietary fiber: 3 g
Monounsaturated fat: 4
Protein: 3 g
Saturated fat: 0.5 g
Serving size: About 1/2 cup
Sodium: 1 mg
Total fat: 6 g

DASH Eating Plan Servings

Fats and oils: 1
Fruits: 1
Sweets: 1/2

Diabetes Meal Plan Choices

Fats: 1
Fruits: 1
Sweets, desserts and other carbohydrates: 1/2

Mayo Clinic Healthy Weight Pyramid Servings

Fats: 1
Fruits: 1
Sweets: 1/2

Last Updated Jan 5, 2016

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