June 23, 2020

Mini Cast Iron Skillet Apricot Crisp


About a month ago my mother-in-law invited us over to pick apricots and I basically ran right over after her text. I simply LOVE apricots and I feel like I can never get enough. They are one of my top five favorite fruits! The other fruit in the bunch are bananas, blueberries, peaches, and watermelon. I could live the rest of my life without any other fruit than these five!

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Mini Cast Iron Apricot Crisp (double the recipe to make one regular size skillet)-


  • 1/2 cup gluten free rolled oats
  • 1/4 cup almond flour
  • 3 tbsp brown sugar
  • 1/2 teaspoon cinnamon
  • Dash of sea salt
  • 2 tbsp melted coconut oil


  • 2 cups apricots, pitted and cut into 1/2 inch slices
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 + 1/2  tbsp cornstarch



  • Preheat oven to 350° F. In a medium sized bowl combine the oats, almond meal, brown sugar, cinnamon, and sea salt. Pour in the melted coconut oil and use your hands to combine everything until crumbles form.
  • In a medium bowl combine the filling ingredients and stir together until you can no longer see the cornstarch. Pour the filling into a mini cast iron skillet. Spread the topping evenly over the apricots and place it on the middle rack of the oven.
  • Bake for 25-30 minutes or until the top is golden brown and the filling is bubbling. Cool for 5-10 minutes before serving. Serve topped with caramel vanilla ice cream or simple vanilla. Don’t skip this step!

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Have you made a crisp before? This was my second time making one and I already cannot wait to make it again!

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