From crumb-topped cobblers and flaky rugelach to creamy fudge and jam-filled cookies, these apricot desserts capture the fruit’s tangy-sweet flavor in every bite.
1/24
Ice Cream Kolachkes
From the Recipe Creator:
These sweet pastries have Polish and Czech roots and can also be spelled 'kolaches.' They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it's simplest to use a square cookie cutter to cut the dough. —Diane Turner, Brunswick, Ohio
2/24
Brandied Apricot Tart
From the Recipe Creator:
Canned apricots make this golden, buttery tart a wonderful option any time of year. I brush them with preserves and brandy, then sprinkle on almonds for a bit of crunch. —Johnna Johnson, Scottsdale, Arizona
3/24
Apricot-Blackberry Pie
From the Recipe Creator:
Blackberries became my favorite fruit after I harvested them from my grandfather’s yard in Greece. I mix them with apricots to make the pie of my dreams. —Simone Bazos, Baltimore, Maryland
4/24
Hamantaschen
From the Recipe Creator:
Traditionally called hamantaschen, these crisp, buttery triangle cookies truly do melt in your mouth. It's a good thing this classic Jewish dessert recipe makes a big batch because no one can stop after eating just one! —Mildred Lorence, Carlisle, Pennsylvania
5/24
Sacher Torte
From the Recipe Creator:
Guests will be surprised to hear that this Sacher torte recipe starts with a convenient cake mix. Each bite features chocolate, almonds and apricots. —Taste of Home Test Kitchen
6/24
Apricot-Nut White Fudge
From the Recipe Creator:
We look forward to this luscious apricot fudge recipe every Christmas. It's easy to make, and it melts in your mouth. I wrap up small squares of the candy with ribbon and silk holly. —Betty Claycomb, Alverton, Pennsylvania
7/24
Apricot-Almond Tartlets
From the Recipe Creator:
These delicate, buttery tarts melt in your mouth. With their jeweled apricot tops, they make a pretty presentation on a holiday cookie tray. —Julie Dunsworth, Oviedo, Florida
8/24
Gingered Apricot-Apple Crumble
From the Recipe Creator:
This crumble is tasty hot or cold, plain or topped with ice cream. If you're not fond of apricots, leave them out for a traditional apple crisp. —Sylvia Rice, Didsbury, Alberta
9/24
Apricot Mud Hen Cake Bars
From the Recipe Creator:
These mud hen bars have been in my family for generations. My maternal grandmother gave this recipe to my mother, who shared it with me. I’ve been told the name comes from the speckled meringue topping that resembles the coloring of hens. —Kristine Chayes, Smithtown, New York
10/24
Apricot Ice Cream Soda
From the Recipe Creator:
This recipe came from my husband’s aunt, who was born in the early 1900s. It's a delightful drink for hot Texas summers. —Joan Hallford, North Richland Hills, Texas
11/24
French Lemon-Apricot Tart
From the Recipe Creator:
If you like the tang of citrus, you’ll love this lemon tart. The apricot preserves on top add a nice bit of sweetness. —Peggy Lunde, Costa Mesa, California
12/24
Apricot Tea Cookies
From the Recipe Creator:
It just wouldn't be Christmas without these dainty melt-in-your-mouth apricot cookies on my platter! Filled with fruit and drizzled with frosty glaze, they couldn't be more delectable. —Judith McVickers, Pittsburg, Kansas
13/24
Apricot Raisin Rugelach
From the Recipe Creator:
Rugelach is a classic addition to holiday trays. The flaky, buttery pastry slices encase a spiced fruit and walnut filling. —Laurie Klett, Hamilton, Michigan
14/24
Apricot Upside-Down Cake
From the Recipe Creator:
My Aunt Anne, who is a great cook, gave me a taste of this golden upside-down cake and I couldn't believe how delicious it was. Apricots give it an elegant twist from traditional pineapple versions. —Ruth Ann Stelfox, Raymond, Alberta
15/24
Pressure-Cooker Chocolate-Apricot Dump Cake
From the Recipe Creator:
Years ago, I used to prepare a dessert similar to this in the oven. Oh, it was so good. I converted the recipe to use my pressure cooker and now we can enjoy it quickly. Try it also with white cake mix and blueberry pie filling. Best served warm with ice cream or whipped cream. —Joan Hallford, North Richland Hills, Texas
16/24
Apricot Bars
From the Recipe Creator:
This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking. —Jill Moritz, Irvine, California
17/24
Apricot-Hazelnut Triangles
From the Recipe Creator:
These crispy cookie treats can be changed up—try different nuts and jams, and dark or white chocolate depending on the holiday. —Johnna Johnson, Scottsdale, Arizona
18/24
Apricot Pinwheels
From the Recipe Creator:
I decorate my little spirals with vanilla icing, but they're yummy without it, too. Dried apricots and lots of spice give the cookies Old World flavor. —Beverly Sadergaski, Saint Cloud, Minnesota
19/24
Slow Cooker Fruit Compote
From the Recipe Creator:
I use canned goods and my slow cooker to whip up an old-fashioned treat that’s loaded with sweet fruits. It makes a cozy dessert or even a change-of-pace side dish for large parties. —Mary Ann Jonns, Midlothian, Illinois
20/24
Jam Thumbprint Cookies
From the Recipe Creator:
When I was four, Mom and I would don our aprons and I would pretend we were bakers named Marge and Betty. Though we dropped that routine, we still make Christmas cookies together every year. —Rebecca Little, Park Ridge, Illinois
21/24
Apricot Cobbler
From the Recipe Creator:
Call it old-fashioned, comforting or mouthwatering—all those descriptions fit this down-home apricot cobbler. It bakes up golden brown and bubbly, with a crunchy crumb topping. The recipe comes from the owner of a popular restaurant in our state's famous Lancaster County. —Shirley Leister, West Chester, Pennsylvania
22/24
Apricot Fluff
From the Recipe Creator:
When we were young mothers, I asked my best friend if she had a recipe for an easy ambrosia salad that I could take to a cookout later that evening. She shared this recipe with me and it's become a must-have at every barbecue I attend. It's sublime with peaches and peach gelatin, too. —Melissa Meinke, Fawn Grove, Pennsylvania
23/24
Apricot-Filled Sandwich Cookies
From the Recipe Creator:
I bake these delightful cookies every year for Christmas and when I share a tray of my homemade treats with the faculty at school, these are always the first to disappear! I've even had requests to make them for wedding receptions.—Deb Lyon, Bangor, Pennsylvania
24/24
Apricot Leather
From the Recipe Creator:
Since it's not sticky, this is a tasty, nutritious snack that's perfect to take along on whatever trail you travel. In pioneer days, fruit leather was made by thinly rolling fruit and drying it in the sun. —Patsy Faye Steenbock, Riverton, Wyoming
Apricot Desserts FAQ
Can I swap fresh apricots for dried ones in dessert recipes?
You can swap fresh apricots for dried ones in some desserts, like cookies or apricot scones, where a chewy texture and concentrated flavor work well. Soaking dried apricots in warm water, fruit juice or even a bit of liqueur for 15 to 30 minutes until plump will prevent them from becoming hard once baked. In pies and crisps, the dense chewy texture of dried fruit isn’t as appealing, so if you can’t find fresh apricots, mix some chopped dried apricots with fresh peaches or nectarines for a mixed stone fruit dessert.
How do I store apricot desserts to keep them fresh?
To keep apricot desserts fresh, store them based on the type of treat. Cookies, bars and scones should be stored at room temperature in an airtight container for five to seven days. Anything with dairy, like apricot fluff or cakes with whipped topping, should be wrapped well or transferred to food storage containers and refrigerated for four to seven days. Fruit pies, apricot crisp and cobbler can be stored at room temperature for one to two days or in the refrigerator for up to one week.
What can I pair with apricots in desserts?
You can pair apricots with a variety of ingredients that enhance their sweet-tart flavor, including spices, citrus, nuts and dairy. Cinnamon, ginger and cardamom bring warmth, while lemon or orange zest adds brightness. Almonds, pistachios and spiced pecans offer crunch against the soft fruit and whipped cream or ice cream give the light fruit a rich edge. For something unexpected, try pairing apricots with fresh herbs like thyme or rosemary in cookies, tartlets and rustic galettes.
