Apricot Pistachio Crumble Bars (paleo)

Delicious pistachio studded crumble bars with a bright and tangy fresh apricot filling. The perfect way to celebrate late spring stone fruit when fresh apricots are ripe and in season. These crumble bars are so easy to make and made with healthy ingredients! This paleo fruit crumble recipe is gluten free, grain free, dairy free, refined sugar free and easily made nut free!

What Do These Apricot Crumble Bars Taste Like?

These Apricot Pistachio Crumble Bars are tart, sweet, bright, and juicy. The crumble base and top is wonderfully chewy yet crispy and the pistachio bits adds a satisfying crunchy element. This healthy crumble recipe is just perfectly sweet making it an excellent anytime treat! It would be delicious as a fruity breakfast straight up, or perhaps alongside some yogurt, or as a seasonal dessert topped with a scoop of vanilla ice cream.

Here’s why you will LOVE this Pistachio Apricot Crumble Bar Recipe!

• Apricot and pistachio is a match made in heaven.
• A warm fruit dessert is the epitome of summertime comfort.
• So easy to make and made with only 10 real, simple ingredients.
• A great seasonal anytime treat!
• A delicious way to enjoy apricot season!

What Ingredients Are Used to Make These Healthy Crumble Bars?

These Pistachio Apricot Crumble Bars are made healthier as they contain no refined sugars, flours, or oils. They are paleo-friendly meaning they are gluten free, grain free, and dairy free. While I feel like the chopped pistachio goes beautifully with the apricot, this recipe can easily be made nut free by replacing the pistachio with your favorite chopped seeds!

Here’s a look at the ingredients you’ll need and some possible variations:

• Fresh Apricots – You’ll need a little over a pound of fresh apricots to get 3 cups of chopped fruit. Although you can use some overripe fruit for this recipe I highly recommend using firm, ripe fruit to prevent the crumble from becoming too soft or soggy.
• Coconut Sugar – The best granular sweetener for refined sugar free baking. I love the natural caramel flavor profile of coconut sugar with the slight tartness of the fresh apricot. I use Nutiva’s Coconut Sugar for the great quality and price!
• Lemon Juice – Helps bring out the sweetness of the apricots.
• Tapioca Flour – Thickens the apricot filling.
• Cassava Flour – An unrefined flour that is gluten, grain, and nut free and has a neutral flavor like conventional white flour but is a whole food! I use and love Otto’s.
• Coconut Oil – Brings the crumble mixture together.
• Eggs – Creates a soft yet crisp crumble base and top.
• Baking Powder – Helps make the crumble base airy and brown the crumble topping.
• Salt – Enhances all the flavors.
• Pistachios – Goes so well with the apricot and adds a wonderful crunchy element to the crumble layers. Feel free to sub with your favorite seeds like pumpkin or sunflower to easily make this recipe nut free!

How Do You Make These Paleo Fruit Crumble Bars?

These healthy Pistachio Apricot Crumble Bars are SO quick and easy to make! The crumble comes together in one bowl and makes the base and top of the bars. Check out the step-by-step pictures below!

Here’s an overview of the steps:

1. Make the apricot filling. Chop the apricot into 1 inch pieces and mix together with lemon juice, tapioca flour, and coconut sugar then set aside.
2. Make the crumble mixture. Mix the dry ingredients together, then add the wet, and stir until a wet clumpy mixture forms. If using a stand mixer fit it with the paddle attachment.
3. Layer the crumble. Press half the crumble mixture into a baking dish, then add the fruit, and sprinkle the remaining crumble mixture over the fruit. Top with more chopped pistachio if you like!
4. Bake! For just about 30 minutes.
5. Let cool slightly and enjoy!

Baking Dish Options: I always love using an 8 inch square baking dish because it makes taller portions but any 8 or 9 inch square or circular baking dish will do! Just be sure to watch your baking time and adjust accordingly.

Storage Tips: This crumble will keep in the fridge, stored in an airtight container, for 2-3 days. Then move to freezer for longer storage.

These Apricot Pistachio Crumble Bars are the perfect way to celebrate apricot season! This healthy crumble bar is made with only 10 real, simple ingredients and just perfectly sweet they can be enjoyed anytime of day! They are bright, fresh, a little tangy, and the epitome of a cozy summertime dessert.

paleo friendly (gluten/grain/dairy free), refined sugar free, easily nut free

More Healthy Summer Fruit Recipes!

• Blueberry Crumb Cake (paleo & nut free)
• Blackberry Lemon Cheesecake (vegan & paleo)
• Healthy Apricot Snack Cake (paleo, nut free)

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If you make this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

5 from 1 vote

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Healthy Apricot Pistachio Crumble Bars

Delicious pistachio crumble bars with a bright and tart fresh apricot filling. The perfect way to celebrate late spring stone fruit when fresh apricots are ripe and in season. Just perfectly sweet and made with real ingredients makes this a great anytime snack! Enjoy as a fruity breakfast or dessert topped with a scoop of your favorite vanilla.

paleo (gluten/grain/dairy free), refined sugar free, easily nut free

Course Breakfast, Dessert, Snack

Keyword apricot crumble, healthy fruit crumble, pistachio apricot crumble

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 9 - 12 slices

Ingredients

Apricot Filling

• 2 tbsp (18 grams) coconut sugar
• 2 tbsp (15 grams) tapioca flour
• 1 1/2 tbsp freshly squeezed lemon juice
• 3 cups (450 grams) fresh apricot, cut into 1 inch pieces a little over 1 lb of whole fruit

Pistachio Crumble Ingredients

• 1 1/2 cups (216 grams) cassava flour spooned and leveled
• 1 cup (114 grams) coconut sugar
• 1/2 cup (60 grams) chopped pistachio* plus more for topping if desired
• 2 tsp baking powder
• 1/4 tsp salt
• 6 tbsp (78 grams) coconut oil room temp
• 2 eggs ideally room temp

Instructions

1. Heat oven to 375 degrees and prepare an 8 or 9 inch square pan by lining with parchment paper.

   

2. Prepare the apricot filling. In a medium bowl mix together the lemon juice, coconut sugar, and tapioca flour until a wet mixture forms and no clumps remain. Add the apricots and gently stir together until the fruit is well coated.

   

3. Prepare the crumble mixture. In the bowl of a stand mixer fitted with paddle attachment, or in a large bowl, mix together the cassava, coconut sugar, pistachio, baking powder, and salt until thoroughly incorporated. Add the coconut oil and eggs and mix again until fully incorporated. The mixture may look clumpy, which is fine, it should stick well when pressed together.

4. Create crumble layers. Press half of the crumble mixture into the prepared baking dish to form one even layer.

   

5. Spread the apricots over the base layer with any remaining juices.

   

6. Top apricots with remaining crumble mixture. Evenly distribute clumps of crumble all over the apricots. Add more chopped pistachio over the top of the crumble if desired.

   

7. Bake in the oven for 28-30 minutes or until the top is golden and fruit is softened and bubbling.

8. Let cool in the pan for at least 15 minutes. This is easiest sliced when it's been cooled thoroughly. That being said, it's absolutely delicious eaten warm straight out of the pan if you're not concerned with aesthetic slicing.

   

Recipe Notes

Kitchen Tools (affiliate links): square baking dish, eco-friendly parchment paper, silicon spatula, kitchen scale

Baking Dish Options: I always love using an 8 inch square baking dish because it makes taller portions but any 8 or 9 inch square or circular baking dish will do! Just be sure to watch your baking time and adjust accordingly.

Storage: This crumble will keep in the fridge, stored in an airtight container, for 2-3 days. Then move to freezer for longer storage.

Ingredient Substitutions/Variations:

Fresh Apricots – You'll need a little over a pound of fresh apricots to get 3 cups of chopped fruit. Although you can use some overripe fruit for this recipe I highly recommend using firm, ripe fruit to prevent the crumble from becoming too soft or soggy.

Pistachios – Feel free to sub with your favorite seeds like pumpkin or sunflower to easily make this recipe nut free!

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