These Baked Apricots with Streusel and Whipped Ricotta will be your new favourite summer dessert! Sweet apricots are stuffed with a spiced streusel and served on top of creamy ricotta for the ultimate treat.

Blink and you’ll miss apricot season. The small orange stone fruit usher in the summer season but never seem to last long enough.

So it’s disappointing when you buy a bunch only to find them tough and tasteless. This is where baking apricots comes in; a few minutes in the oven and the apricot flavour caramelises and intensifies, creating a more concentrated and satisfying flavour.

It’s easy enough to bake up some apricots and serve them with ice cream and leave it at that. But if you really want to jazz them up, top the apricots with a quick streusel that bakes right along with them and serve them warm on top of an ever so slightly sweetened and creamy whipped ricotta. These apricots are a real summertime treat!

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Why you’ll Love this Recipe
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Recipe Ingredients
How to Make this Recipe
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Why you’ll Love this Baked Apricots with Streusel and Whipped Ricotta Recipe

Concentrated flavour. If you love apricots, you’ll love baked apricots, which brings out a deep almost jammy apricot flavour.

Tasty textures. The streusel provides a delightful crunch that contrasts perfectly with the creamy richness of the ricotta and the tangy sweetness of the apricots.

Easy to make. There might be a few different components, but they’re all a breeze to make! The streusel even uses melted butter so it takes just moments to come together!

Elegant. It’s a perfect, showstopper dessert for any summer get-together.

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Baked Apricots with Streusel and Whipped Ricotta Recipe Ingredients

Here’s what you’ll need to make this delightfully sweet and crunchy recipe:

For the streusel you’ll need: flour, baking powder (the secret ingredient!), brown sugar, pistachios, cinnamon, salt and unsalted butter. The trick to making this streusel quick and easy is adding melted butter instead of cold butter to the mix. Orange zest is a wonderful, but optional add-in.

For the baked apricots you’ll need: apricots, honey, vanilla paste (ore pure extract) and orange juice. Heated, these ingredients make a syrup to help keep the apricots from drying out in the oven. You can also use any syrup leftover after baking to drizzle over the finished dish! Fresh mint garnish is nice but also optional.

For the whipped ricotta you’ll need: ricotta (good quality ricotta from the deli, not runny ricotta from a tub), cinnamon and honey.

Find the exact quantities in the recipe card below.

How to Make this Baked Apricots with Streusel and Whipped Ricotta Recipe

These apricots go surprisingly well with both coffee and sweet wine, so you don’t need anything else to serve it as a complete dessert. You can dish it up in individual plates or just place the serving plate in the middle and hand everyone a spoon.

Here’s the quick rundown on how to make the recipe:

Make the streusel. This is the quick way of making a streusel topping, by using melted butter instead of the traditional cold butter rubbed into the flour. Make sure to use a fork and to toss the ingredients together lightly rather than mixing – you want to make a crumb, not a paste. IF your mixture becomes paste-like, add extra flour, 1 teaspoon at a time, and toss together with the fork. Since this streusel uses melted butter, a quick chill in the fridge while you prepare the apricots is essential.

Make the baked apricots. Halve and pit the apricots and place into a baking tray. Heat up the syrup ingredients and drizzle all over apricots to make sure they don’t dry out in the oven. Top with spoonfuls of the streusel topping and bake.

Make the whipped ricotta. While the apricots are baking, make the whipped ricotta by combining all the ingredients into a blender or food processor and blend until smooth and creamy.

Serve! Slather the whipped ricotta onto a serving plate, top with the baked apricots with streusel topping and drizzle over with any remaining syrup.

Love a fruity dessert? Try these recipes too:

Have you made this Baked Apricots with Streusel and Whipped Ricotta yet? Be sure to leave a comment and let me know. Or take a pic and tag me over on Instagram, I love seeing what you guys are making from the blog!

Baked Apricots with Streusel and Whipped Ricotta

Print Pin Rate

Course: Baking, Dessert

Cuisine: Australian, Western

Diet: apricots, honey, mint, orange juice, ricotta, Streusel, vanilla

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Author: Eff | Food Daydreaming

Equipment

Ingredients

For the Streusel

75 g flour
¼ teaspoon baking powder
80 g brown sugar
2 tablespoons pistachios, roughly chopped (optional)
½ teaspoon cinnamon
½ teaspoon orange zest
¼ teaspoon salt
65 g unsalted butter, melted and cooled

For the Apricots

8 apricots
1 tablespoon honey
1 teaspoon vanilla paste, or pure extract
2 tablespoons orange juice
6 mint leaves, roughly chopped

For the Whipped Ricotta

200 g ricotta, from the deli, not a tub
½ teaspoon cinnamon
½ teaspoon honey

Instructions

Start by making the streusel. To a large bowl add the flour, baking powder, brown sugar, cinnamon, orange zest, salt and pistachios. Using a fork, mix everything together and then add the melted and cooled butter. Still using the fork, toss and scrape the flour mixture through the melted butter until it becomes crumbly and there are no more streaks of flour. Do not overmix or you could create a paste*. Spread out on a baking tray or plate and chill in the fridge until the apricots are ready to go in the oven.
75 g flour, ¼ teaspoon baking powder, 80 g brown sugar, 2 tablespoons pistachios, ½ teaspoon cinnamon, ½ teaspoon orange zest, ¼ teaspoon salt, 65 g unsalted butter
While the streusel is chilling in the fridge, preheat the oven to 180C. Halve and pit the apricots then arrange them cut side up in a baking dish and set aside.
8 apricots
In a small saucepan, combine the honey, vanilla and orange juice. Stir over medium heat until the honey is runny. Drizzle the warm syrup in and around the apricots. Top the apricots with teaspoon-fulls of the chilled streusel and bake for 20-25 minutes, until the apricots are soft but not falling apart and the streusel is lovely golden brown.
1 tablespoon honey, 1 teaspoon vanilla paste, 2 tablespoons orange juice
While the apricots are baking, prepare the whipped ricotta. To a blender or food processor add the ricotta, cinnamon and honey. Blend until smooth and creamy. If not using straight away, chill in the fridge until needed.
200 g ricotta, ½ teaspoon cinnamon, ½ teaspoon honey
To serve the baked apricots, spread the whipped ricotta on a serving plate. Top with the baked apricots with streusel, and drizzle over any remaining syrup from the baking tray. Scatter over the fresh mint leaves and serve!
6 mint leaves

Notes

If your streusel topping becomes more paste like than crumble like, add a little bit more flour, 1 teaspoon at a time, incorporating it with the fork tossing motion before adding more.
The chilling time for this quick streusel is non-negotiable as it used melted butter. It doesn’t need long, just as long as it takes you to prep the apricots.

Did you make this recipe?Mention @food_daydreaming or tag #fooddaydreaming on instagram. I love seeing what you all come up with!

Nutrition

Baked Apricots with Streusel and Whipped Ricotta

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