Gluten-Free Baked Apricots

What’s your favorite Thanksgiving side?

Are you a dressing gal, a sweet potato fan, green bean guy? My old-time favorites are  cornbread dressing and gravy, Mikey’s sweet potatoes, fresh cranberry sauce, and my mom’s recipe for cooking fresh green beans. But as of the last few years my infatuation has been with baked apricots.

I know that sounds strange and if you told me as a child I would be writing a blog about baked apricots one day, I would have replied, “Yeck!” For canned apricots were the fruit my parents ate. My mom turned them into gelatin salads, and we kids passed on it because the texture was mushy, not our thing. But now, my apricot days must be here. For these baked apricots are the cobbler-meets-side I yearn for in late November. I spoon them alongside roasted turkey or ham (or even barbecued ribs!) Brightly orange and packed with vitamin A and C, these apricots are layered with brown sugar and cinnamon plus crushed buttery round crackers. I love them.

And they are gluten-free – a recipe from my new cookbook called, Unbelievably Gluten-Free

So try them if you have someone coming for Thanksgiving who is gluten-free. Or just try them anyway. And if you want to substitute regular buttery round crackers for the gluten-free ones, that will not hurt my feelings, either. Enjoy!

Gluten-Free Baked Apricots
Prep time
Cook time
Total time
Serves: 12 servings
  • 2 cans (about 15 ounces each) canned apricot halves in heavy syrup
  • ¾ cup packed light brown sugar
  • ¼ teaspoon cinnamon, or more to taste
  • 1 ¼ cups crushed round gluten-free crackers (32 crackers)
  • 5 tablespoons unsalted butter, at room temperature
  1. Place a rack in the center of the oven and preheat the oven to 375°F.
  2. Drain the apricot halves and set aside ¼ cup of the syrup. Place half of the apricots cut side up in the bottom of a 13 by 9-inch (3-quart) baking dish. Sprinkle half of the brown sugar over the apricots, then top the brown sugar with ⅛ teaspoon of cinnamon. Sprinkle half of the cracker crumbs evenly over the top. Repeat the layers with the remaining apricot halves, brown sugar, ⅛ teaspoon of cinnamon, and cracker crumbs. Pour the reserved ¼ cup of apricot syrup evenly over the top and distribute the butter by teaspoonfuls on top.
  3. Bake the apricots until they are bubbly and the top has lightly browned, 48 to 52 minutes. Remove the baking dish from the oven and let the apricots rest for about 10 minutes before serving.They are best served shortly after being baked because the topping will be crunchy. Any leftovers can be refrigerated covered for up to 3 days.

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