Apricot and Pineapple Crisps Recipe

Name: Apricot and Pineapple Crisps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil cooking spray; 1 (20-ounce) can pineapple chunks in juice, drained and 1/2 cup juice reserved; 1 cup (6 ounces) quartered dried apricots; 3/4 teaspoon ground cinnamon; 1/4 teaspoon arrowroot; 1/2 cup flour; 1/2 cup quick-cook oats; 1 stick unsalted butter, chilled, cut into 1/2-inch pieces; 1/2 cup light brown sugar, packed; 1/3 cup chopped pecans; 1/4 teaspoon fine salt; Special equipment: 4 (10-ounce) ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter.

Servings: persons

Vegetable oil cooking spray
1 (20-ounce) can pineapple chunks in juice, drained and 1/2 cup juice reserved
1 cup (6 ounces) quartered dried apricots
3/4 teaspoon ground cinnamon
1/4 teaspoon arrowroot
1/2 cup flour
1/2 cup quick-cook oats
1 stick unsalted butter, chilled, cut into 1/2-inch pieces
1/2 cup light brown sugar, packed
1/3 cup chopped pecans
1/4 teaspoon fine salt
Special equipment: 4 (10-ounce) ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter.

1
Place an oven rack in the center of the oven.
2
Preheat the oven to 425 degrees F. Spray 4 (10-ounce) ramekins with vegetable oil cooking spray.
3
Set aside.
4
For the filling: In a medium bowl, mix together the pineapple chunks, apricots, cinnamon, arrowroot, and reserved pineapple juice.
5
Divide the mixture equally between the ramekins.
6
For the topping: In a food processor, combine the flour, oats, butter, sugar, pecans, and salt.
7
Pulse together until the butter is the size of peas.
8
Spoon the topping over the filling mixture.
9
Place the ramekins on a small baking sheet and bake until golden and the filling is bubbling, 18 to 20 minutes.
10
Cool for 10 minutes and serve.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Vegetable oil cooking spray, 1 (20-ounce) can pineapple chunks in juice, drained and 1/2 cup juice reserved, 1 cup (6 ounces) quartered dried apricots, 3/4 teaspoon ground cinnamon, and more.

Yes, Apricot and Pineapple Crisps falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot and Pineapple Crisps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions