15 Easy Apricot Dessert Recipes (October 2026): Must-Try

The easiest apricot dessert I make is an Easy Apricot Crisp: 15 minutes of prep, one skillet, and a bubbling, jammy fruit layer under a golden oat topping. With 15 easy apricot dessert recipes here, you can work from a crisp, cobbler and tart straight through to no-bake mousse cups, sorbet and a make-ahead trifle. Every recipe below is written out in full, with real timings and doneness cues, so you can cook straight from this page.

Apricots get a bad name for being soft and fragile. Buy them a day or two before you plan to bake and keep them on the counter until they give slightly at the shoulder, then move fast. If you are planning around a holiday or a dinner party, the roundup runs from 20-minute no-cook options to a trifle you assemble the night before.

15 Easy Apricot Dessert Recipes at a Glance

Recipe	Total Time	Difficulty	Best For</
1. Easy Apricot Crisp	55 min	Easy	Beginners, weeknight dessert
2. Apricot Cobbler	1 hr 10 min	Easy	Sunday supper, family style
3. Simple Apricot Tart	1 hr 30 min	Medium	A polished dinner party dessert
4. Apricot Galette	1 hr 15 min	Medium	Rustic, imperfect-looking charm
5. Apricot Bundt Cake	1 hr 30 min	Easy	Brunch, afternoon tea
6. Apricot Cupcakes	1 hr 15 min	Easy	Kids’ parties, bake sales
7. Soft Apricot Cookies	45 min	Easy	Lunchboxes, gifting
8. Apricot Dessert Bars	1 hr 5 min	Easy	Transport, picnics, crowd servings
9. Apricot Bread Pudding	1 hr 20 min	Medium	Using up stale bread
10. Creamy Apricot Rice Pudding	50 min	Easy	A warm, spoonable comfort bowl
11. No-Bake Apricot Mousse Cups	2 hr 30 min	Easy	Hot-weather no-oven treats
12. Apricot Dessert Parfait	15 min	Easy	Quick assembly, single servings
13. No-Cook Apricot Ice Cream	20 min + freeze	Medium	No oven, freezer-friendly
14. Apricot Sorbet	30 min + churn	Easy	Dairy-free, three ingredients
15. Apricot Trifle	1 hr 30 min + chill	Easy	Feeding a group, make-ahead

1. Easy Apricot Crisp

This is the one to make first. The fruit goes into the pan raw and barely sweetened, then a cold butter crumb bakes up over the top until the edges are deep golden and the juices are bubbling at the rim.

Yield: 6 servings · Prep: 15 min · Cook: 35–40 min · Total: 55 min · Difficulty: Easy

Ingredients

For the fruit:

• 1 1/2 pounds fresh apricots (about 8 to 10), halved and pitted
• 2 tablespoons granulated sugar (25 g)
• 1 tablespoon lemon juice
• 1/2 teaspoon almond extract
• Pinch of fine salt

For the oat topping:

• 3/4 cup old-fashioned rolled oats (75 g)
• 1/2 cup all-purpose flour (60 g)
• 1/3 cup packed light brown sugar (67 g)
• 6 tablespoons unsalted butter, cold and cubed (85 g)
• 1/2 teaspoon ground cinnamon
• Pinch of fine salt

Instructions

1. Heat the oven to 375°F (190°C).
2. Spread the apricot halves cut side up in a 2-quart baking dish or an 8-inch cast-iron skillet.
3. Drizzle with the sugar and lemon juice, then add the almond extract and salt.
4. Rub the butter into the oats, flour, brown sugar and cinnamon with your fingertips until the mixture holds together in clumps.
5. Scatter the crumb loosely over the fruit in an even layer, leaving no gaps.
6. Bake 35 to 40 minutes, until the topping is golden brown and apricot juices bubble up around the edges.
7. Cool 20 minutes so the fruit thickens, then serve with vanilla ice cream.

Tip: Toss the apricots cut side down if they are very ripe. Cut side up keeps them from over-softening under a hot crumb.

Swap it: Swap the oat crumb for a streusel made with 1/2 cup chopped pecans for a nuttier top. Both versions contain wheat and dairy.

Storage: Cover and refrigerate for up to 4 days. Rewarm a portion at 300°F (150°C) for 8 minutes; the crumb softens in the fridge, and a few minutes in the oven brings it back.

2. Apricot Cobbler

A cobbler is the forgiving one. The filling cooks into a thick, bright jam underneath while the topping bakes in rough golden mounds, and a squeeze of lemon keeps it from tasting like candy.

Yield: 6 servings · Prep: 20 min · Cook: 45–50 min · Total: 1 hr 10 min · Difficulty: Easy

Ingredients

For the filling:

• 6 cups sliced fresh apricots, about 1 1/2 pounds (450 g)
• 3/4 cup granulated sugar (150 g)
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 tablespoon unsalted butter

For the biscuit topping:

• 1 1/2 cups all-purpose flour (180 g)
• 2 tablespoons granulated sugar (25 g)
• 1 tablespoon baking powder
• 1/4 teaspoon fine salt
• 6 tablespoons cold unsalted butter, cubed (85 g)
• 3/4 cup buttermilk

Instructions

1. Heat the oven to 400°F (200°C).
2. Mix the sliced apricots with the sugar, cornstarch, lemon juice, vanilla, almond extract and salt in a 9-inch pie dish.
3. Dot with the butter and set the dish aside.
4. Rub the cold butter into the flour, sugar, baking powder and salt until it looks like coarse gravel.
5. Pour in the buttermilk and stir just until the dough comes together, then drop it over the fruit in rough spoonfuls.
6. Bake 20 minutes at 400°F (200°C).
7. Lower the oven to 375°F (190°C) and bake 25 to 30 more minutes, until the topping is brown and the juices bubble thickly in the middle.
8. Rest 25 minutes before serving so the filling can set.

Tip: Do not stir the topping into the fruit. Dollop it on and leave the peaks alone; they are what turn brown and crisp.

Swap it: Two 15-ounce cans of apricots in juice or light syrup, drained and used instead of the fresh fruit. Add them to the sugar mixture after draining, and you will not need the cornstarch. Contains wheat and dairy.

Storage: Keeps 3 days in the fridge, covered. The biscuit topping is best the day it is baked. To make ahead, assemble the fruit in the dish and refrigerate it, then add the topping and bake 45 minutes when you need it.

3. Simple Apricot Tart

A press-in crust and a short bake make this look like far more work than it is. Blind-baking the shell first is what keeps the pastry crisp and buttery underneath the fruit, and it takes six extra minutes worth the effort.

Yield: 8 slices · Prep: 30 min · Cook: 35 min · Total: 1 hr 30 min · Difficulty: Medium

Ingredients

For the crust:

• 1 1/4 cups all-purpose flour (150 g)
• 1/4 cup granulated sugar (50 g)
• 1/2 teaspoon fine salt
• 10 tablespoons cold unsalted butter, cubed (142 g)
• 1 egg white, plus more for brushing
• 1 to 2 tablespoons ice water

For the filling:

• 3/4 cup apricot preserves (about 200 g)
• 2 cups fresh apricot halves, pitted (about 1 pound / 450 g)
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• Confectioners’ sugar, for finishing

Instructions

1. Heat the oven to 375°F (190°C).
2. Pulse the flour, sugar, salt and butter in a food processor until the butter is the size of peas.
3. Add the egg white and pulse until the dough holds together when squeezed, adding ice water a teaspoon at a time if it will not clump.
4. Press the dough into a 9-inch tart pan in an even layer, working from the middle outward.
5. Freeze the shell for 15 minutes.
6. Line the shell with parchment, fill with pie weights or dried beans and bake 15 minutes until the edges look dry and pale gold.
7. Remove the weights and parchment and bake 5 minutes more, until the bottom no longer looks wet.
8. Whisk the preserves, cornstarch and lemon juice in a small saucepan over medium heat until thick and glossy, about 4 minutes.
9. Spread the preserves into the cooled shell and arrange the apricot halves cut side up in overlapping circles.
10. Bake 12 to 15 minutes, until the fruit softens and the crust at the rim is deeply golden. Cool completely before dusting with confectioners’ sugar.

Tip: Let the blind-baked shell cool on the pan for 5 minutes before filling. A hot shell melts the preserves straight through to the base.

Swap it: Skip the fresh halves and use 2 cups of well-drained canned apricot halves, or 1 cup apricot jam softened with a tablespoon of water. Contains wheat, egg and dairy.

Storage: Refrigerate for up to 4 days. Take the tart out 30 minutes before serving so it is not refrigerator-cold, and dust the sugar again at the table.

4. Apricot Galette

Everything a tart is without the tension. The dough is mixed in the food processor, chilled, rolled into a rough circle and folded over the fruit, so the edges look handmade and nobody has to fuss.

Yield: 6 servings · Prep: 30 min · Cook: 40–45 min · Total: 1 hr 15 min · Difficulty: Medium

Ingredients

For the dough:

• 1 1/4 cups all-purpose flour (150 g)
• 1/4 cup cold unsalted butter, cubed (57 g)
• 2 tablespoons vegetable shortening (28 g)
• 1 tablespoon granulated sugar (13 g)
• 1/2 teaspoon fine salt
• 1/4 cup ice water, plus more as needed

For the filling:

• 1 1/2 pounds fresh apricots, sliced 1/4 inch thick (450 g)
• 1/3 cup granulated sugar (67 g)
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 1 egg, beaten, for the wash
• 1 tablespoon coarse sugar, for the crust

Instructions

1. Whisk the flour, sugar and salt in a bowl, then cut in the butter and shortening with a pastry cutter until the pieces are pea-sized.
2. Drizzle in the ice water and stir with a fork until the dough clumps. Press into a flat disc, wrap and chill 20 minutes.
3. Heat the oven to 400°F (200°C).
4. Roll the dough into a 13-inch round on parchment paper.
5. Toss the apricot slices with the sugar, cornstarch, lemon juice and vanilla.
6. Mound the fruit in the center of the dough, leaving a 2-inch border all around.
7. Fold the border up over the fruit in loose pleats, brush with egg and scatter with coarse sugar.
8. Bake 40 to 45 minutes, until the pastry is deep golden at the edges and the fruit bubbles up through the folds.
9. Slide the parchment onto a rack and cool 25 minutes before slicing.

Tip: Roll the dough while it is still cold. Warm dough stretches and the folds turn tough instead of flaky.

Swap it: For a gluten-free galette, replace the all-purpose flour cup for cup with a 1-to-1 gluten-free baking blend and add one extra tablespoon of butter. Gluten-free pastry needs the fat for tenderness. The filling is dairy-free on its own.

Storage: Best within 24 hours. For longer, refrigerate up to 3 days and rewarm at 325°F (165°C) for 10 minutes, which flattens the flakiness a little but wakes up the fruit.

5. Apricot Bundt Cake

A Bundt cake hides a lot of sins, which makes it a good home for a season of soft, fragrant apricots. Fold the fruit through the batter last so it stays near the surface and perfumes the whole cake.

Yield: 10 to 12 slices · Prep: 20 min · Cook: 50–60 min · Total: 1 hr 30 min · Difficulty: Easy

Ingredients

• 2 1/2 cups all-purpose flour (300 g)
• 1 1/2 cups granulated sugar (300 g)
• 1/2 cup unsalted butter, softened (113 g)
• 3 large eggs, at room temperature
• 1/2 cup sour cream or buttermilk (120 ml)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon lemon zest
• 1 1/4 pounds fresh apricots, diced (about 4 to 5; 350 g)
• 2 tablespoons granulated sugar (25 g)

For the glaze:

• 1/2 cup confectioners’ sugar (60 g)
• 2 tablespoons milk
• 1/2 teaspoon almond extract

Instructions

1. Heat the oven to 350°F (175°C) and grease a 10-inch, 12-cup Bundt pan generously.
2. Whisk the flour, baking powder, baking soda and salt in a bowl.
3. Cream the butter and sugar for 2 minutes until pale and fluffy.
4. Beat in the eggs one at a time, then the sour cream, vanilla, almond extract and lemon zest.
5. Add the dry ingredients in three additions and mix only until combined.
6. Toss the diced apricots with the 2 tablespoons of sugar and fold them through the batter.
7. Bake 50 to 60 minutes, until a skewer inserted into the thickest part comes out clean and the top springs back when pressed.
8. Cool 12 minutes in the pan, then turn out onto a rack.
9. Whisk the glaze ingredients and drizzle over the cake while it is still slightly warm. Let it run down the ridges before slicing.

Tip: Grease the pan with butter, then wipe it with a paper towel. Bundt pans trap flour in the seams and a clean wipe stops the cake sticking halfway up the ridge.

Swap it: Swap the fresh apricots for 1 cup of apricot jam stirred into the batter, or use 1 cup dried apricot pieces soaked in warm water for 10 minutes. Contains wheat, egg and dairy.

Storage: Wrapped at room temperature it keeps 2 days. Wrapped and frozen it keeps 3 months; thaw the whole cake in the fridge overnight before untying the foil, or the glaze will stick to it.

6. Apricot Cupcakes

These go from batter to frosting in about an hour, and the liners mean there is no frosting to unsmear from a flat cake top. The frosting is a soft cream cheese number that sets just enough to hold a piece of fruit on top.

Yield: 12 cupcakes · Prep: 20 min · Cook: 19 min · Total: 1 hr 15 min · Difficulty: Easy

Ingredients

For the cupcakes:

• 1 1/2 cups all-purpose flour (180 g)
• 3/4 cup granulated sugar (150 g)
• 1/2 cup unsalted butter, softened (113 g)
• 2 large eggs, at room temperature
• 1/2 cup buttermilk (120 ml)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 6 fresh apricots, diced small (about 3/4 cup)
• 2 tablespoons apricot preserves

For the frosting and topping:

• 4 ounces cream cheese, softened (113 g)
• 1/2 cup unsalted butter, softened (113 g)
• 2 cups confectioners’ sugar (240 g)
• 1 teaspoon vanilla extract
• 1 pinch of fine salt
• 6 ripe apricots, quartered, tossed with 1 tablespoon sugar

Instructions

1. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan.
2. Whisk the flour, baking powder, baking soda and salt together.
3. Cream the butter and sugar for 2 minutes, then beat in the eggs, buttermilk, vanilla and almond extract.
4. Fold in the dry ingredients, then fold in the diced apricots and the apricot preserves.
5. Fill each liner two-thirds full and bake 18 to 20 minutes, until a toothpick comes out clean.
6. Cool the cupcakes 10 minutes in the pan, then move them to a rack.
7. Cream the butter and cream cheese until smooth, then beat in the confectioners’ sugar, vanilla and salt for 2 minutes more.
8. Frost the cold cupcakes, then top each with a sugared apricot quarter. Put the topped cupcakes in the fridge 15 minutes before serving.

Tip: Frost only cupcakes that have cooled all the way to room temperature. Warm cake melts the butter in the frosting and the whole thing slides off.

Swap it: Use peach or nectarine in place of the apricots, or make the cupcakes with half the frosting and half a spoonful of apricot preserves swirled into the top. Contains wheat, egg and dairy.

Storage: Store in a single layer in an airtight container in the fridge for 2 days. The fresh apricot topping makes them weep a little, so put a folded paper towel under the liner.

7. Soft Apricot Cookies

These are the cookies people ask for twice. A short chill before baking keeps them tall, and pulling them at the first sign of color gives a cookie that is crisp at the rim and soft a day later.

Yield: 24 cookies · Prep: 20 min plus 30 min chilling · Cook: 11 min · Total: 45 min · Difficulty: Easy

Ingredients

• 1 1/4 cups all-purpose flour (150 g)
• 1/2 cup unsalted butter, softened (113 g)
• 1/2 cup granulated sugar (100 g)
• 1/2 cup packed light brown sugar (100 g)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1/2 cup chopped dried apricots (about 6 ounces / 170 g)
• 1/2 cup chopped walnuts, toasted (about 1 ounce / 28 g)
• 1/2 cup white chocolate chips, optional

Instructions

1. Whisk the flour, baking soda and salt in a small bowl.
2. Cream the butter and both sugars for 2 minutes until pale and fluffy.
3. Beat in the egg, vanilla and almond extract.
4. Add the dry ingredients and mix just until combined.
5. Fold in the dried apricots, walnuts and white chocolate.
6. Chill the dough for 30 minutes, then heat the oven to 350°F (175°C) and line two sheet pans with parchment.
7. Drop 2-tablespoon mounds about 2 inches apart and press each one down to about 3/4 inch tall.
8. Bake 10 to 12 minutes, until the edges are lightly browned and the centers still look underdone.
9. Cool 5 minutes on the pan, then move to a rack. They set as they cool.

Tip: If you skip the chill, the cookies spread into thin wafers. Thirty minutes is enough, and an overnight chill works if the dough is tightly wrapped.

Swap it: Leave out the walnuts for a nut-free version, or use 1/2 cup of finely chopped dried mango. Both swaps keep the soft center. Contains wheat, egg, dairy and, unless you skip them, nuts.

Storage: In a jar with a slice of bread tucked in, these stay soft for 4 days. The dough can also be rolled into 1 1/2 inch logs, frozen on a tray and moved to a bag; bake from frozen with 2 minutes added.

8. Apricot Dessert Bars

These travel, portion well and survive a picnic. The one thing that matters is patience after baking, because the filling needs to chill before you cut, and cutting too soon is why bar cookies crumble.

Yield: 16 bars · Prep: 20 min · Cook: 40 min · Total: 1 hr 5 min plus 2 hr chill · Difficulty: Easy

Ingredients

For the crust:

• 6 tablespoons unsalted butter, softened (85 g)
• 1 cup all-purpose flour (120 g)
• 2 tablespoons light brown sugar (25 g)
• 1/4 teaspoon fine salt

For the filling and topping:

• 1 cup apricot preserves (about 12 ounces / 340 g)
• 1 cup fresh apricots, diced (about 3 apricots)
• 1 teaspoon lemon juice
• 1/2 cup unsweetened shredded coconut (45 g)
• 1/3 cup chopped pecans or almonds, optional (about 1 ounce / 28 g)
• 2 tablespoons light brown sugar (25 g)

Instructions

1. Heat the oven to 350°F (175°C) and line an 8-inch square pan with parchment, leaving an overhang on two sides.
2. Rub the butter into the flour, brown sugar and salt until the mixture holds a pinch together.
3. Press it firmly and evenly into the bottom of the pan, about 1/4 inch thick.
4. Prick the crust all over with a fork and bake 12 minutes, until pale gold at the edges.
5. Mix the preserves, diced apricots and lemon juice and spread over the hot crust.
6. Scatter the coconut and nuts over the top and sprinkle with the brown sugar.
7. Bake 25 to 28 minutes, until the edges are browned and the center is set but still slightly soft.
8. Cool completely in the pan, then chill for 2 hours.
9. Lift the parchment out, cut into 16 squares with a sharp knife and peel the paper away.

Tip: Wipe the knife with a hot damp cloth between every few cuts. A clean blade glides through the coconut layer instead of dragging crumbs across it.

Swap it: For an oat-crust version, use 3/4 cup oat flour plus 1/2 cup old-fashioned oats in place of the all-purpose flour and add 1 tablespoon brown sugar. Contains wheat and dairy, with nuts if you include them.

Storage: Refrigerate for up to 4 days, layered with parchment. They freeze well for 3 months, though the coconut topping softens slightly on thawing. Assemble up to 2 days ahead and bake on the day.

9. Apricot Bread Pudding

A day-old loaf and a bowl of apricots are exactly enough for this. The custard soaks in overnight if you have the time, which gives you a dessert that bakes up custardy all the way to the middle.

Yield: 6 to 8 servings · Prep: 20 min · Cook: 55–65 min · Total: 1 hr 20 min · Difficulty: Medium

Ingredients

• 6 cups cubed day-old challah, brioche, sandwich loaf or quick bread (about 450 g)
• 1 pound fresh apricots, diced (about 8 to 10; 450 g)
• 3 large eggs
• 2 cups whole or 2% milk (480 ml)
• 1 cup half-and-half (240 ml)
• 3/4 cup granulated sugar (150 g)
• 1 tablespoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 teaspoon fine salt
• 1/3 cup raisins or currants, optional
• 2 tablespoons unsalted butter, for the dish
• 1 tablespoon granulated sugar and 1/2 teaspoon ground cinnamon, for the top

Instructions

1. Heat the oven to 350°F (175°C) and butter a 2-quart baking dish.
2. Spread the cubed bread in the dish and scatter half the apricots and the raisins over it.
3. Whisk the eggs, milk, half-and-half, sugar, vanilla, almond extract and salt in a large bowl until completely smooth.
4. Pour the custard over the bread and press the bread down gently so it soaks.
5. Let the dish stand 20 minutes at room temperature, or cover it and refrigerate it overnight.
6. Scatter the remaining apricots over the top and sprinkle with the sugar and cinnamon.
7. Bake 55 to 65 minutes, until the top is puffed and set and a knife inserted off-center comes out clean.
8. Let it stand 20 minutes before serving, with vanilla ice cream.

Tip: Check 5 minutes early rather than baking the full hour. The custard keeps setting for a few minutes after it leaves the oven, and over-baking is how bread pudding turns rubbery.

Swap it: Raise the ratio for a lighter result by using 4 cups milk and 1 cup half-and-half instead. The filling is dairy and egg; the bread is wheat.

Storage: Refrigerate for up to 4 days and reheat individual portions at 325°F (165°C) for 12 minutes, or 40 seconds in the microwave. The custard reheats better than most puddings and stays soft.

10. Creamy Apricot Rice Pudding

A stovetop pudding that costs almost nothing and behaves like comfort food. Add the apricots near the end so they stay as pieces of fruit instead of dissolving into the milk.

Yield: 6 servings · Prep: 10 min · Cook: 35–40 min · Total: 50 min · Difficulty: Easy

Ingredients

• 3/4 cup long-grain white rice or arborio rice (about 150 g), rinsed
• 4 cups whole or 2% milk (960 ml)
• 1/3 cup granulated sugar (67 g)
• 1/4 teaspoon fine salt
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 pound fresh apricots, diced (about 8; 450 g)
• 2 tablespoons water
• 2 tablespoons cornstarch, optional, for a thicker set

Instructions

1. Simmer the apricots with the water in a small saucepan for 5 minutes, until soft and juicy, then set aside.
2. Bring the milk, sugar and salt to a gentle simmer in a heavy saucepan over medium heat, stirring to dissolve the sugar.
3. Add the rinsed rice and stir once. Cook at a low simmer for 30 minutes, stirring every few minutes so the bottom does not catch.
4. Stir in the vanilla and almond extract.
5. If you want a thicker pudding, whisk the cornstarch with 2 tablespoons of cold milk and stir it in, then cook 3 minutes more.
6. Fold in the softened apricots and half their cooking juices. Simmer 3 minutes.
7. Remove from the heat and let it stand, uncovered, 15 minutes so it thickens to a spoonable consistency.

Tip: Pull it from the heat while it still looks loose. Rice pudding sets as it cools, and a pudding that looks right in the pan will be too firm in the bowl.

Swap it: Use 1 can (14 ounces) of apricots in light syrup, drained, for the fresh fruit. For a dairy-free bowl, cook the rice in unsweetened almond milk and stir it in off the heat; it will be slightly thinner. Contains milk unless you swap it.

Storage: Refrigerate for 4 days in a covered container, stirring in a splash of milk if the surface tightens. Thin with milk and warm gently on the stove, never in high heat, or the milk will break.

11. No-Bake Apricot Mousse Cups

These are the ones to make when turning the oven on feels wrong. The mousse sets through chilling alone, and there is no raw egg in the base because it starts with cooked preserves.

Yield: 6 cups · Prep: 25 min · Cook: 5 min · Total: 2 hr 30 min with chilling · Difficulty: Easy

Ingredients

For the apricot base:

• 15 ounces apricot preserves (about 425 g)
• 2 tablespoons lemon juice
• 1/4 cup water (60 ml)

For the mousse:

• 3/4 cup heavy cream (180 ml)
• 1/4 cup granulated sugar (50 g)
• 3 pasteurized egg whites
• 1 teaspoon vanilla extract
• Pinch of fine salt
• 1/2 teaspoon almond extract, optional

Instructions

1. Simmer the preserves, lemon juice and water for 5 minutes, until it is thick enough to mound on a spoon. Cool completely.
2. Whip the heavy cream with the sugar until it holds firm peaks, about 2 minutes.
3. In a clean bowl, whip the pasteurized egg whites with the salt until they hold stiff peaks.
4. Fold a third of the whipped whites into the cream to loosen it, then fold in the rest gently in two additions.
5. Stir the almond extract through the cooled preserves.
6. Layer the glasses: apricot base, then mousse, then a little more apricot, ending with mousse.
7. Refrigerate for at least 2 hours, until the cups are firm enough to hold a spoon upright.
8. Finish with a dab of whipped cream and a thin apricot slice just before serving.

Tip: Use pasteurized egg whites from the carton. The mousse is not cooked, and pasteurized whites are the safe choice for a no-cook recipe served to guests.

Swap it: For an egg-free version, whip the cream with the sugar, then fold in 1/2 cup of aquafaba, the liquid from a can of chickpeas, that has been whipped to stiff peaks. Contains dairy; contains egg unless you use aquafaba.

Storage: Refrigerate for 2 days at most, since the base contains cooked fruit and raw-style dairy. Garnish at the table rather than in advance.

12. Apricot Dessert Parfait

Fifteen minutes of work and a fork instead of a knife. The only rule that matters is keeping the crunchy things on top of the wet things, otherwise you end up with granola pudding at the bottom of the glass.

Yield: 6 servings · Prep: 15 min · Cook: none · Total: 15 min · Difficulty: Easy

Ingredients

• 2 cups vanilla yogurt (about 480 g)
• 1 cup heavy cream (240 ml)
• 3/4 cup apricot preserves (about 200 g)
• 1 1/2 pounds fresh apricots, diced (about 10; 450 g)
• 1 tablespoon granulated sugar (13 g)
• 1 tablespoon lemon juice
• 3/4 cup granola or toasted almonds
• 1/2 cup fresh mint leaves, torn, optional

Instructions

1. Whip the heavy cream to soft peaks and fold it into the vanilla yogurt in two additions.
2. Toss the diced apricots with the sugar and lemon juice and let them sit 10 minutes.
3. Loosen the preserves with a tablespoon of hot water so they pour.
4. Set out six tall glasses and spoon a layer of apricots into the bottom of each.
5. Add a layer of yogurt cream, then a spoonful of apricot preserves.
6. Repeat once, then top each glass with apricots.
7. Add the granola and mint as the very last step, right before serving.

Tip: Assemble the yogurt and fruit layers up to 4 hours ahead and refrigerate. Add the granola only when you are ready to serve, so it stays crisp.

Swap it: Greek yogurt works and thickens the mousse enough that you can skip the cream entirely. For a dairy-free version, use a plain unsweetened almond yogurt and top with coconut whipped cream. Contains milk unless you swap it, and nuts if you use granola.

Storage: Best eaten the day it is made. Refrigerate for up to 2 days, and expect the granola to soften overnight.

13. No-Cook Apricot Ice Cream

There is no heat in this one, which means the whole thing comes together in a bowl and goes straight into the freezer. A fruit ice cream base is already sweet enough that apricots are the main event.

Yield: about 1 1/2 quarts (about 10 servings) · Prep: 20 min · Cook: none · Total: 20 min plus 4 to 6 hours freezing · Difficulty: Medium

Ingredients

• 2 cups heavy cream (480 ml)
• 3/4 cup whole milk (180 ml)
• 3/4 cup granulated sugar (150 g)
• 3 pasteurized eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 teaspoon fine salt
• 1 pound fresh apricots, pitted and pureed (about 1 cup; 450 g)

Instructions

1. Whisk the sugar into the cream and milk until dissolved, about 2 minutes.
2. Whisk the pasteurized eggs in a separate bowl, then slowly whisk in the cream mixture a third at a time.
3. Stir in the vanilla, almond extract and salt.
4. Stir in the apricot puree.
5. Chill the base for 20 minutes, then churn it in an ice cream maker for 20 to 25 minutes, until it reads like soft-serve.
6. Transfer to a container and freeze for 4 to 6 hours, until firm.
7. Let it sit at room temperature for 5 to 10 minutes before scooping. The right texture bends at the edge but keeps its shape in the bowl.

Tip: If you have no churner, freeze in a shallow container and stir it every 30 minutes for the first two hours. It will never be as smooth, but it works.

Swap it: Use 1 can (14 ounces) of apricots in light syrup, drained and pureed, and cut the sugar to 1/2 cup. For a heat-treated base, buy pasteurized eggs or use a store-bought vanilla ice cream base stirred down with puree. Contains milk and egg.

Storage: Keep frozen at 0°F (-18°C) for 2 to 4 weeks. Press the lid down firmly so the apricot aroma does not end up in your butter.

14. Apricot Sorbet

Three fruit ingredients and a little patience. Apricot makes a cleaner sorbet than most summer fruit because it has acidity, so it stays sharp in the freezer instead of flattening out into plain sweetness.

Yield: about 1 1/2 quarts (about 10 servings) · Prep: 15 min · Cook: 5 min · Total: 30 min plus churning and freezing · Difficulty: Easy

Ingredients

• 1 1/2 pounds ripe fresh apricots, pitted (about 12 to 14; 675 g)
• 3/4 cup granulated sugar (150 g)
• 1/3 cup water (80 ml)
• 2 tablespoons lemon juice
• 2 tablespoons corn syrup or light honey
• 1/4 teaspoon fine salt
• 1 tablespoon vodka or a splash of white wine, optional

Instructions

1. Bring the sugar, water and corn syrup to a boil in a small saucepan, stirring until the sugar dissolves. Remove from the heat.
2. Blend the apricots until completely smooth, scraping down the lid twice.
3. Stir the hot syrup, lemon juice and salt into the puree.
4. Cool the mixture to room temperature, about 30 minutes, then chill it thoroughly in the fridge.
5. Churn in an ice cream maker for 20 to 25 minutes, scraping down twice, until the texture reads like soft-serve.
6. Pack into a container and freeze for at least 4 hours.

Tip: Overripe fruit is exactly right here. The softer and riper the apricots, the smoother the sorbet, so use fruit you would not want on a tart.

Swap it: Two 15-ounce cans of apricots in heavy syrup, drained, blended with 1/2 cup sugar and 2 tablespoons lemon juice, give you a sorbet in five minutes. For a lower-sugar version, use 1/2 cup sugar plus 3 tablespoons honey.

Storage: Keeps in the freezer for 3 months. Scoop straight from frozen; the sorbet needs 5 minutes at room temperature in hot weather before it will bend into a spoon.

15. Apricot Trifle

The last one is the one you make the day before. Nothing here needs last-minute timing, and everything gets better sitting in the fridge overnight, which is a rare gift in a summer dessert.

Yield: 10 to 12 servings · Prep: 30 min · Cook: 30 min · Total: 1 hr 30 min plus 4 hr chill · Difficulty: Easy

Ingredients

For the cake and fruit:

• 5 cups cubed pound cake or sponge cake (about 300 g)
• 2 pounds fresh apricots, halved and pitted (about 14; 900 g)
• 3/4 cup granulated sugar (150 g)
• 1 tablespoon lemon juice
• 1/3 cup water (80 ml)
• 1/2 cup apricot preserves, warmed to loosen (about 170 g)

For the custard and cream:

• 3 cups store-bought vanilla custard or pastry cream
• 2 cups heavy cream (480 ml)
• 1/3 cup confectioners’ sugar (40 g)
• 1 teaspoon vanilla extract

Instructions

1. Heat the oven to 350°F (175°C).
2. Arrange the apricot halves cut side up in a baking dish. Sprinkle with the sugar and lemon juice, then pour the water around the edges.
3. Bake 20 to 25 minutes, until the fruit softens and the juices thicken to a light syrup.
4. Let the fruit cool, then stir in the warmed preserves so the syrup thickens into a loose, spreadable filling.
5. Whip the heavy cream with the confectioners’ sugar and vanilla to medium peaks.
6. Layer the trifle bowl: half the cake cubes, spoon over half the custard, then half the apricot filling.
7. Repeat with the remaining cake, custard and filling, ending with cake cubes.
8. Spoon the whipped cream over the top in soft swirls and chill for at least 4 hours.
9. Garnish with fresh apricot slices just before serving.

Tip: Chill the bowl and the custard overnight if you have time. A warm bowl melts the first layer of cream into a pale puddle before the trifle has set.

Swap it: Use a single layer of apricot cake, torn into cubes, in place of the pound cake. Contains wheat, egg and dairy from the cake and custard; the fruit layer is dairy-free.

Storage: Refrigerate for up to 4 days. Keep it cold on the way to a gathering; a trifle that has been at room temperature for two hours is a custard safety question, not a texture one.

Tips for Making These

Most of what makes apricot desserts work comes down to four things: how ripe the fruit is, how much liquid goes into the pan, whether the pastry is protected from the oven, and how fast you cool everything.

Which apricot to use across these 15 easy apricot dessert recipes

Blenheim and Moorpark are the two names you will see most often in baking recipes, and they are named for good reasons. Blenheim is small, very fragrant and sweet, which makes it the classic choice for apricot jam and preserves. Moorpark is larger and more tart, so it holds up well in a tart, a galette or a cobbler where the fruit is meant to keep some bite. Royal is the big, mild, orange-fleshed one most people picture, and Tilton is the variety that stays firm, which matters if you want neat slices for a tart rather than a soft filling.

You do not need to hunt for a specific variety. What matters is ripeness and smell. Buy apricots that feel heavy for their size, smell floral at the stem end, and give slightly when you press the shoulder. Leave them on the counter, not the fridge, until they are ready; cold fruit never ripens. If they are already very soft, go straight to the sorbet, the rice pudding or the jam-based mousse cups.

When fresh fruit is out of season or too expensive, the roundup holds up well with the substitutes. One 15-ounce can of apricots in juice or light syrup stands in for about 1 1/2 cups of sliced fresh fruit. A quarter cup of dried apricots, soaked in warm water for 10 minutes, stands in for a third of a cup of fresh. A cup of apricot preserves replaces 1 to 1 1/2 cups of fruit in the bars, the tart and the mousse cups, where the flavor comes from the fruit anyway.

Overripe, bruised or soft apricots are not a problem, they are a category. Very ripe fruit goes into the sorbet, the rice pudding or a quick jam you can jar and keep. Slightly firm fruit goes into the cobbler, the crisp and the bars, where 30 minutes of oven heat softens it. Bruised halves get folded into the mousse or folded into the trifle filling, where nobody can see them.

Two habits fix most apricot problems. The first is keeping the filling from spilling: mix the fruit with the sugar and starch, then let the baking dish sit for 15 minutes before it goes into the oven, and the juices thicken before they can run. The second is covering the pastry when it browns too fast. If the crust or topping goes dark in the first 15 minutes, tent it loosely with foil for the rest of the bake. Nobody will notice the foil; everybody notices burnt edges.

Then check your pans and your oven. Every baking recipe here names a pan size for a reason, because a 9-inch pie dish and an 8-inch round dish hold very different amounts of filling, and the smaller one will overflow. An oven that runs hot is the usual reason the fruit leaks and the crust burns at the same time. If you own a small oven thermometer, check it once before a big bake.

For storage, cool everything quickly and loosely covered. Fruit desserts that stay warm in the pan for more than an hour turn steamy underneath, and that is what makes a crisp soggy and a tart weep. Most of these keep 3 to 4 days in the fridge, which is realistic. The bars, the cookies and the sorbet freeze; the custard-based ones do not.

If you are building a summer table around these, they sit well next to the rest of the seasonal roundups: the strawberry collection works as a starter with something sharper, the coconut recipes cover the dairy-free end of the table nicely, and the blueberry recipes take over once the apricots are gone in September.

Looking for more seasonal roundups? 15 easy strawberry dessert recipes for spring, 15 easy coconut dessert recipes and 15 easy blueberry dessert recipes for summer all follow this same format, with full timings and doneness cues.

Frequently Asked Questions

Conclusion

Start with the Easy Apricot Crisp. It takes 15 minutes of prep, uses one dish you probably already own, and gives you bubbling fruit under a golden crumble, which is about as good a first result as a summer dessert can give you. Once you have that down, the cobbler and the bars add technique, and the trifle and the sorbet cover the days when you would rather not turn the oven on.

Pick the one that fits the occasion rather than the one that looks most impressive, and come back to these 15 easy apricot dessert recipes when the apricots come in heavier than you expected. The season is short, and none of this is difficult.