Apricot Crisp - Slender Kitchen

Apricot Crisp

By Kristen Mccaffrey
adapted from: smittenkitchen.com
Weight Watchers® SmartPoints™
(4 PointsPlus®)

Recipes Content


So this is a bit weird. I realized about six months ago that I had never actually tried a fresh apricot before. Not only that, I had built up this weird aversion to them in my mind and had no desire to try them even though I absolutely love the dried version. Weird. It’s sort of like people who love spaghetti sauce and ketchup but won’t dare touch a real tomato. True story, I live with one of those people and it sometimes drives me crazy.

However, a few weeks back a friend snuck some cut apricots into a salad that I mistakenly took as peaches and presto chango, I immediately fell in love….and proceeded to buy like 4 lbs. of them the next time I went to the market.

So this past weekend when contemplating what to bring to brunch with some girlfriends and staring at the mountain of apricots in my kitchen, I decided to make a lightened up version of this delicious recipe for Apricot Breakfast Crisp from Smitten Kitchen. It tastes delicious on its own, served with some yogurt for added protein, and also makes a killer dessert.

Prep Time

Apricot Crisp

Prep Time: 
Cook Time: 
Total Time: 


  • 1 1/2 lb apricots, roughly chopped
  • 4 tbsp brown sugar, divided
  • 1/2 tsp almond extract
  • 1/8 tsp. cinnamon or nutmeg
  • 3 tbsp butter
  • 1/2 cup rolled oats
  • 1/2 cup whole wheat flour
  • 1 tbsp almonds, sliced
  • 1/8 tsp. salt

Nutritional Facts

Serving Size: 
1 square (116g)
Amount Per Serving
Calories 155
Calories from Fat 50
% Daily Value *
Total Fat 6g
Saturated Fat 3g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 12mg
Sodium 41mg
Total Carbohydrate 25g
Dietary Fiber 3g
Sugars 15g
Protein 3g


  1. Preheat the oven to 400 degrees.
  2. Toss the apricots with 1 tbsp. of brown sugar and almond extract. Pour into a baking dish covered with cooking spray and let rest for 15-25 minutes while the oven preheats.
  3. In a microwave safe bowl, melt the butter. Stir in the brown sugar. Then add the oats and stir together. Next add the flour. Finally stir in the almonds, salt, and cinnamon/nutmeg. Larger clumps should form.
  4. Spread this out on top of the apricots. Bake for 30 minutes or until top becomes golden brown.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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