Apricots have a short season and a big personality. That little golden fruit carries honey sweetness, a tart edge, and a soft floral note that works in a breakfast pastry just as easily as it works next to roasted lamb. Whether you’re catching them fresh at the farmers market in June and July, stocking dried ones in the pantry for year-round baking, or reaching for a can in the dead of winter, apricots pull their weight in the kitchen.
This collection pulls together sweet bakes, savory dinners, jams, salads, and even a cocktail, all built around that one fruit. For the widest range of ways to cook with apricots, start with a fresh jam or cobbler if you’ve got ripe fruit on hand, and lean on dried apricots for baking and pilafs when fresh ones aren’t in season.
Some of these recipes take twenty minutes. Others simmer all afternoon and fill the house with cinnamon and ginger. Either way, you’ll walk away with a handful of new favorites worth repeating long after apricot season ends.
1. Apricot Almond Tart
This tart pairs juicy apricot halves with a buttery almond frangipane filling in a flaky shell. The almond flavor deepens the apricot’s sweetness instead of masking it.
Ingredients:
- 1 refrigerated or homemade pie crust
- 6 tbsp unsalted butter, softened
- 1/2 cup sugar
- 1 egg
- 1 cup almond flour
- 1 tsp almond extract
- 5-6 fresh apricots, halved and pitted
- 2 tbsp apricot jam, warmed
Method:
- Preheat oven to 375°F. Press crust into a 9-inch tart pan.
- Cream butter and sugar, beat in egg, almond flour, and extract.
- Spread filling in crust, arrange apricot halves cut-side up.
- Bake 35-40 minutes until golden. Brush with warm jam. Serves 8.
2. Fresh Apricot Jam
This jam captures peak-season apricots in a jar, with a bright tang that balances the sugar. It sets up soft and spreadable, perfect for toast or spooned over soft cheese, similar in spirit to a quick berry compote.
Ingredients:
- 2 lbs fresh apricots, pitted and chopped
- 1 1/2 cups sugar
- 2 tbsp lemon juice
- Pinch of salt
Method:
- Combine all ingredients in a wide pot. Let sit 20 minutes.
- Simmer over medium heat, stirring often, 25-30 minutes until thickened.
- Ladle into clean jars. Cool and refrigerate. Makes about 3 cups.
3. Apricot Cobbler
Juicy baked apricots bubble under a tender biscuit topping in this warm, old-fashioned dessert. It’s a nice change of pace from the usual berry or peach cobbler.
Ingredients:
- 6 cups fresh apricots, halved and pitted
- 3/4 cup sugar, divided
- 1 tbsp cornstarch
- 1 cup flour
- 1 1/2 tsp baking powder
- 6 tbsp cold butter, cubed
- 1/2 cup milk
Method:
- Preheat oven to 375°F. Toss apricots with 1/2 cup sugar and cornstarch; spread in a baking dish.
- Mix flour, remaining sugar, baking powder, and cut in butter. Stir in milk.
- Drop dough over fruit. Bake 35 minutes until golden. Serves 6.
4. Moroccan Lamb and Apricot Tagine
Dried apricots melt into a spiced lamb stew here, giving it sweetness that balances cumin, cinnamon, and ginger. It’s a classic Moroccan combination worth trying if you enjoy other Mediterranean recipes.
Ingredients:
- 2 lbs lamb shoulder, cubed
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp each cumin, cinnamon, ginger
- 2 cups beef broth
- 1 cup dried apricots
- 1/4 cup slivered almonds
Method:
- Brown lamb and onion in a Dutch oven. Add garlic and spices, cook 1 minute.
- Add broth, cover, simmer 1.5 hours.
- Stir in apricots, cook 20 more minutes. Top with almonds. Serves 6.
5. Apricot-Glazed Chicken Thighs
Sticky apricot preserves and Dijon mustard form a glossy glaze over crisp-skinned chicken thighs. The sweet-tangy sauce caramelizes beautifully under the broiler, much like the glaze used in honey garlic chicken thighs.
Ingredients:
- 6 bone-in, skin-on chicken thighs
- Salt and pepper
- 1/2 cup apricot preserves
- 2 tbsp Dijon mustard
- 1 tbsp soy sauce
- 1 garlic clove, minced
Method:
- Preheat oven to 400°F. Season chicken, sear skin-side down in a skillet 5 minutes.
- Mix preserves, mustard, soy sauce, and garlic. Brush over chicken.
- Bake 25-30 minutes until internal temp hits 165°F. Serves 4.
6. Apricot Upside-Down Cake
Caramelized apricot halves form a glossy top on this buttery cake, flipped out of the pan while still warm. The caramel seeps into the sponge for a sticky, golden finish.
Ingredients:
- 1/4 cup butter, melted
- 1/2 cup brown sugar
- 8-10 apricot halves
- 1 1/2 cups flour
- 1 cup sugar
- 2 tsp baking powder
- 2 eggs
- 1/2 cup milk
- 1/3 cup vegetable oil
Method:
- Preheat oven to 350°F. Pour butter and brown sugar into a cake pan, arrange apricots on top.
- Whisk remaining ingredients into a batter, pour over fruit.
- Bake 35-40 minutes. Cool 10 minutes, then invert. Serves 8.
7. Grilled Apricot and Burrata Salad
Smoky grilled apricots turn soft and jammy next to cool, creamy burrata in this summer salad. A drizzle of honey and balsamic ties the sweet and tangy notes together, much like the finish on a caprese salad with balsamic glaze.
Ingredients:
- 6 apricots, halved and pitted
- 1 tbsp olive oil
- 1 ball burrata
- 2 cups arugula
- 2 tbsp balsamic glaze
- 1 tbsp honey
- Flaky salt
Method:
- Brush apricots with oil, grill cut-side down 3-4 minutes.
- Arrange arugula on a platter, top with apricots and torn burrata.
- Drizzle with balsamic glaze and honey, finish with salt. Serves 4.
8. Apricot Dijon Salmon
A tangy apricot-mustard glaze coats salmon fillets as they roast, giving the fish a sweet, caramelized crust. The pan sauce doubles as a finishing drizzle.
Ingredients:
- 4 salmon fillets
- 1/3 cup apricot preserves
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 garlic clove, minced
- Salt and pepper
Method:
- Preheat oven to 400°F. Season salmon, place on a lined sheet pan.
- Whisk preserves, mustard, lemon juice, and garlic. Spoon over fillets.
- Bake 12-15 minutes until flaky. Serves 4.
9. Apricot Clafoutis
This French custard-style dessert bakes halved apricots into a soft, pancake-like batter. It’s rustic, simple, and best served warm with a dusting of powdered sugar.
Ingredients:
- 10-12 apricot halves
- 3 eggs
- 1/2 cup sugar
- 1 cup milk
- 1/2 cup flour
- 1 tsp vanilla
- Pinch of salt
Method:
- Preheat oven to 350°F. Butter a baking dish, arrange apricots cut-side up.
- Blend eggs, sugar, milk, flour, vanilla, and salt until smooth.
- Pour over fruit. Bake 35-40 minutes until puffed and set. Serves 6.
10. Spiced Apricot Chutney
Dried apricots simmer with vinegar, ginger, and warm spices into a thick, tangy chutney. It’s excellent alongside roast pork, curry, or a cheese board.
Ingredients:
- 2 cups dried apricots, chopped
- 1 cup apple cider vinegar
- 3/4 cup brown sugar
- 1 small onion, diced
- 1 tbsp grated ginger
- 1/2 tsp cinnamon
- Pinch of chili flakes
Method:
- Combine all ingredients in a saucepan.
- Simmer 30-35 minutes, stirring occasionally, until thick and jammy.
- Cool and store in a sealed jar. Makes about 2 cups.
11. Apricot Crumble Bars
These bars layer a buttery oat crust, apricot jam filling, and crumbly streusel topping. They slice neatly and hold up well for packed lunches or picnics.
Ingredients:
- 1 1/2 cups flour
- 1 cup oats
- 3/4 cup brown sugar
- 1/2 tsp baking soda
- 3/4 cup butter, melted
- 1 cup apricot jam
Method:
- Preheat oven to 350°F. Mix dry ingredients, stir in butter until crumbly.
- Press two-thirds into a lined 8×8 pan. Spread jam on top.
- Scatter remaining crumble over jam. Bake 30-35 minutes. Cool before slicing. Makes 16 bars.
12. Apricot and Goat Cheese Crostini
Toasted baguette slices get topped with creamy goat cheese, apricot jam, and a scatter of fresh thyme. It’s an easy appetizer that comes together in minutes, similar to other canapés worth keeping on hand for a crowd.
Ingredients:
- 1 baguette, sliced
- Olive oil
- 6 oz goat cheese, softened
- 1/2 cup apricot jam
- 2 tsp fresh thyme leaves
- Honey, for drizzling
Method:
- Brush baguette slices with oil, toast at 400°F for 6-8 minutes.
- Spread each slice with goat cheese, top with a spoonful of jam.
- Sprinkle thyme, drizzle with honey. Makes about 20 crostini.
13. Apricot-Glazed Pork Tenderloin
A sticky apricot glaze turns roasted pork tenderloin into something special without much effort. The sweetness plays against the savory pork drippings for a glossy pan sauce.
Ingredients:
- 1 1/2 lb pork tenderloin
- Salt and pepper
- 1/2 cup apricot preserves
- 1 tbsp soy sauce
- 1 tsp Dijon mustard
- 1 garlic clove, minced
Method:
- Preheat oven to 400°F. Season pork, sear on all sides in an oven-safe skillet.
- Mix preserves, soy sauce, mustard, and garlic; brush over pork.
- Roast 18-20 minutes until internal temp reaches 145°F. Rest, then slice. Serves 4.
14. Dried Apricot and White Chocolate Cookies
Chopped dried apricots add chewy pockets of tang to these soft, buttery cookies studded with white chocolate chips. The combination feels a little like a grown-up oatmeal cookie.
Ingredients:
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 3/4 cup chopped dried apricots
- 3/4 cup white chocolate chips
Method:
- Preheat oven to 350°F. Cream butter and sugar, beat in egg and vanilla.
- Stir in flour and baking soda, then fold in apricots and chips.
- Scoop onto a lined sheet, bake 10-12 minutes. Makes 24 cookies.
15. Dried Apricot and Almond Granola
This crunchy granola bakes oats and almonds until golden, then tosses in chewy dried apricot pieces once cooled. It’s a satisfying topping for yogurt or a snack straight from the jar.
Ingredients:
- 3 cups rolled oats
- 1 cup sliced almonds
- 1/3 cup honey
- 1/4 cup vegetable oil
- 1 tsp cinnamon
- 3/4 cup chopped dried apricots
Method:
- Preheat oven to 325°F. Toss oats, almonds, honey, oil, and cinnamon.
- Spread on a sheet pan, bake 25 minutes, stirring halfway.
- Cool completely, then stir in apricots. Store in an airtight container. Makes about 4 cups.
16. Fresh Apricot Sorbet
Pureed fresh apricots churn into a silky, bright orange sorbet with almost no effort. A splash of lemon juice keeps the sweetness in check.
Ingredients:
- 2 lbs ripe apricots, pitted and chopped
- 3/4 cup sugar
- 1/2 cup water
- 1 tbsp lemon juice
Method:
- Simmer sugar and water until dissolved; cool slightly.
- Blend with apricots and lemon juice until smooth.
- Chill the mixture, then churn in an ice cream maker per manufacturer instructions. Freeze until firm. Serves 6.
17. Apricot Bellini
This bubbly cocktail blends fresh apricot puree with chilled prosecco for a fruity twist on the classic peach bellini. It’s an easy brunch pour that feels a little celebratory.
Ingredients:
- 3 ripe apricots, pitted
- 1 tbsp sugar
- 1 tbsp lemon juice
- 1 bottle chilled prosecco
Method:
- Blend apricots, sugar, and lemon juice until smooth.
- Spoon 2 tbsp puree into each champagne flute.
- Top slowly with prosecco and give a gentle stir. Serves 6.
18. Dried Apricot and Pistachio Rice Pilaf
Chewy dried apricots and crunchy pistachios dress up a simple basmati pilaf with color and texture. Warm spices like cinnamon and cardamom make it a natural side for roasted chicken or lamb.
Ingredients:
- 1 1/2 cups basmati rice
- 2 1/4 cups chicken broth
- 2 tbsp butter
- 1/2 cup chopped dried apricots
- 1/3 cup chopped pistachios
- 1/4 tsp cinnamon
- Pinch of cardamom
Method:
- Melt butter in a saucepan, toast rice 2 minutes.
- Add broth and spices, bring to a boil, then cover and simmer 15 minutes.
- Fluff rice, stir in apricots and pistachios. Serves 6.
19. Apricot Scones
These flaky scones fold in chopped dried apricots for bursts of chewy sweetness in every bite. A quick glaze on top makes them feel bakery-worthy.
Ingredients:
- 2 cups flour
- 1/3 cup sugar
- 1 tbsp baking powder
- 1/2 cup cold butter, cubed
- 2/3 cup chopped dried apricots
- 3/4 cup heavy cream
- 1 egg
Method:
- Preheat oven to 400°F. Whisk flour, sugar, and baking powder; cut in butter.
- Stir in apricots, cream, and egg until just combined.
- Shape into a disc, cut into 8 wedges, bake 15-18 minutes. Makes 8 scones.
How to Choose and Store Apricots
A ripe apricot gives slightly when you press it and smells sweet at the stem end. Skip any that feel rock-hard or have green patches near the stem, since apricots don’t ripen much once picked.
Look for fruit with warm golden-orange skin and a little give, not firm or pale yellow. Bruised or shriveled spots mean the fruit is past its best.
Store under-ripe apricots at room temperature in a paper bag for a day or two to soften. Once ripe, move them to the fridge and use within three to five days.
Dried apricots keep well for months in a sealed container in a cool pantry. Canned apricots last over a year unopened, and leftovers keep refrigerated in their syrup for about a week.
Fresh apricots freeze well too. Halve and pit them, then freeze on a tray before transferring to a bag, so they don’t clump together.
When to Use Fresh, Dried, or Canned Apricots
Fresh apricots shine when they’re the star of the dish, like in a tart, cobbler, or sorbet, where their juicy texture and delicate flavor matter. They’re only around from late spring through midsummer, so grab them while you can.
Dried apricots work best in baking, granola, pilafs, and stews, where a concentrated, chewy sweetness holds up to long cooking times. They’re pantry-stable, so they’re the easiest option when fresh fruit isn’t in season.
Canned apricots make sense in a pinch for jams, sauces, or baked goods when fresh fruit isn’t available. Drain and pat them dry before using them in any recipe calling for fresh apricots, since canned fruit holds extra liquid and sugar.
Each form brings something different to the table, and keeping all three on hand means apricot season never really has to end.
