3-Ingredient Apricot Shortbread Crisp – paleo & vegan with low carb option

Need an easy healthy dessert? I can't believe how simple this 3 Ingredient Apricot Shortbread Crisp is! Typically an easy dessert is made with box mixes but this one is totally healthy - paleo with a low carb option.

{I love easy recipes. I mean – I NEED them with how busy my life is.  Like chia pudding and no bake cookies. If you’re like me, you will love what Naomi Huzovicova of Almost Bananas has for us today. A fabulous 3 Ingredient Shortbread Recipe that’s simply ingenius! Turns out if you bake one of my favorite ingredients, coconut butter, you get a shortbread!  Who’d have thunk?! 

Read on to get this great simple recipe that’s sure to please.}

As I’ve mentioned before, apricots are abundant in the area where I live. The smell of apricots is the smell of summer to my husband.

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His mother cans jars and jars of them for the family to eat through the winter. They eat them as a side dish with meat, which I found strange at first but it is quite tasty.

My in-laws have seven trees, and each one is a little different: large or small, juicy or dry, bursting with flavour or more bland, early ripening or late. My father in law keeps the ground free of rotting fruit by diligently picking up all the fallen fruit to ferment. He mashed it a bit, dumps it in a barrel and leaves to to bubble away, and then takes it to someone to ‘burn’ into strong schnapps.

This year I made unsweetened apricot puree, dried them, made a fermented spread, and a syrup to make juice. I’ve eaten piles and piles fresh.

But by far the best way I’ve eaten apricots is in this crisp recipe.

Need an easy healthy dessert? I can't believe how simple this 3 Ingredient Apricot Shortbread Crisp is! Typically an easy dessert is made with box mixes but this one is totally healthy - paleo with a low carb option.

The idea of baking coconut butter (or manna) on fruit came from my sister, Miwa. Baking coconut butter renders it like shortbread when it cools. The baking brings out the sweetness of the coconut and the fruit keeps it nice and moist. And I can’t even describe the texture of the shortbread topping. Buttery smooth, naturally sweet, just…delicious. You have to try it to understand.

And it couldn’t be easier to make. Three ingredients!! Or even two, if you don’t want a sweetener with the fruit.

I’m a huge fan of easy to make recipes that are also healthy and delicious, treats like 3 Ingredient Amazeballs and Watermelon and Lemon Balm Sorbet.

Any fruit can be used, although as Smitten Kitchen observed, the tartness of apricots mellows after chilling so this crisp makes it a particularly great pairing. If you use a different fruit, you may want to adjust the amount of sweetener.

If you’re looking for a low carb option, use blueberries, strawberries, or raspberries, or even cranberries (but you might need some added sweetener for the latter option).

After baking, you’ll want to keep the crisp refrigerated – if it sits too long at room temperature (at least in hot weather), the crisp gets rather soggy.

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Need an easy healthy dessert? I can't believe how simple this 3 Ingredient Apricot Shortbread Crisp is! Typically an easy dessert is made with box mixes but this one is totally healthy - paleo with a low carb option.

How about you? What fruit would you use?
What’s your favorite Easy Healthy Dessert?

Naomi Huzovicova - Writer at Whole New MomNaomi is originally from Canada but is now a wife and mom in Slovakia. She tries to live each day as a follower of Christ in the chaos of caring for children. Using real food and creating an environmentally-friendly surrounding for her family is a priority. She dreams of a little farm while living in an apartment, enjoys handmade creations, and still doesn’t like brussels sprouts. Naomi shares her food creations and photos of Slovakia at Almost Bananas. She looks forward to connecting with you on PinterestGoogle+, and Facebook.

Shared at Gluten-Free HomemakerWe Are that Family, 3 Boys and a DogKelly the Kitchen Kop, The Nourishing Gourmet, The Prairie Homestead, and Real Food Forager.


    Speak Your Mind


  1. sabrina says:

    Oh this looks delish!!! Just picked up some coconut manna today! I am pinning this- my kids are sure to love it! Thanks! May try it with blueberries too!

  2. Meeta bhatia says:

    I wonder how the fruit vil become crisp without adding any flour. (Coconut flour)

    • I always understood the title fruit ‘crisp’ to refer to the topping, not the fruit itself, being crisp. I think all baked fruit is rather soggy. Some fruit may be more watery and require some thickener, but the apricots worked perfectly. And I’ve made it with peaches too.

  3. I don’t understand, what’s the top made of plz? :O)

  4. Wow, Adrienne this recipe looks great! I cannot wait to try it. Looks so easy and healthy.
    Best, Phyllis

  5. I LOVE this idea. Going to make it tomorrow using blueberries…wonderful! Thanks to both of you for sharing.

  6. I made this today with fresh picked organic blackberries.
    I followed all the instructions to the letter.
    I’m sorry but there is not nearly enough topping to cover 1/2 of the 8″ round pan.
    6 Tbsp of coconut butter just looked pitiful drizzled on.
    Still i stuck with the instructions imagining it would swell up and cover my berries magically.
    But alas disappointment.
    How does 6 tablespoons give you so much coverage and thickness?
    It’s 90 degrees in my house so my coconut butter drizzled very well.
    Sadness… hot black berries, no crisp worth mentioning.
    There has to be a typo.

    • I’m sorry it didn’t work out for you. No, 6 tbsp is not a typo, and I’ve made it a number of times. I agree before baking it does look rather sparse. I guess when I think about it I do spread it around a bit. It doesn’t cover the top completely, there is fruit sticking out especially the sides, and I try to keep the coconut butter mostly on the top instead of sinking between the fruit. Maybe with blackberries vs. apricots there was more space for the coconut butter to fall down? The fruit layer should be pretty solid. Or maybe our coconut butter is different?

    • Unfortunately, it didn’t work out for me either :(. Some of the coconut butter went in the cracks of the apricots and what was left on top ended up just being kind of like a thin crust. The bottom ended up being very watery too. Not thick at all. Wonder if it would help to leave the coconut butter more solid and spread it on? I’m not sure. Your pictures of the recipe look beautiful!

      • Hmm…I’m on holiday now, but when I get back I’ll make it again. I would chalk it up to me having dry apricots before, but I made it with peaches too, which were definitely not dry, and while it was moist it wasn’t watery. The coconut butter was spreadable but not ‘watery’ thin, when I’ve made it. I’ll try and come up with better descriptions how to make it, maybe process photos would help.

  7. The picture appears to have some kind of coconut flour or SOMETHING making the “crisp”. Are you sure there’s nothing but fruit, honey and oil? If so, what’s in the picture on the top of your apricots?

    • Coconut oil and coconut butter are different products. Confusing, as we think of butter as an fat like oil, but it’s more like butter in the nut sense. Coconut oil is the oil that the is pressed out of the coconut, coconut butter is all the coconut ‘meat’ blended up smooth (like peanut butter), so it has the body from the coconut meat. Hope that helps!

  8. RhodaEdwards says:

    This looks so good! Thank you both for sharing. I am certainly going to try it.

  9. This sounds amazing! I would be honored to have you stop by to share with us at Inspire Us Tuesday.


  10. I made this morning with fresh organic strawberries and used your homemade coconut butter recipe for the top – I need help – it browned, but did not get at all crisp – I have delicious mush. Thanks!

  11. I should have read the comments first. It’s definately not coconut butter, because it doesn’t work. To avoid a total flop, I sprinkled shredded coconut on top and broiled until brown.

  12. I am severly allergic to coconut. Can anything be substituted for it?

  13. Made this twice with blueberries but all the coconut butter went to the bottom both times. Still I have to say I enjoyed it very much with cream!! I will make again even if it look strange!! Thanks!!

    • nikki burke says:

      There is a big consistency difference between coconut butter and coconut manna(much thicker). I just made this with coconut butter and wish i had bought the manna. Smells delish… can’t wait to try it. Flavors should be great, albeit the very thin topping:)

      • This was so so so good! I make homemade coconut butter- really just coconut blended up until it starts to become a liquid. I made this with peaches, a squeeze of lemon, and a little lemon zest. Coconut butter on top and baked about 25 min. Seriously good!!

      • So glad it worked out for you!

      • Oh dear, and here I thought they were the same thing. Guess I need to do some research on things made with coconut.

    • Maybe more blueberries? Glad it tasted good at least!

  14. This did not come out anything like your pic. No “shortbread” looking crust on top. It looks like a soggy mess ????

  15. This looks delicious! I’d love it if you’d be interested in sharing this with August’s edition of Naturally Sweet Recipe Roundup. Thanks for considering! :) ~Aubree


  16. I made this with a combination of fresh raspberries, blueberries and strawberries and used honey as the sweetener. I also made the homemade coconut butter. I didn’t measure out the coconut butter that I put on top, I just put on enough that it looked about right. It turned out great and it is really good! I’ve been gluten free for 12 years and this is the first thing I’ve had in all that time that was even close to a fruit crisp. Thanks for sharing this great recipe!

  17. after 20 min in the oven and 30 minutes cooling, we have blueberries in coconut oil mush in the bottom of the pan. you are obviously not using store bought coconut butter, but homemade manna to accomplish the crisp.

    • I’ll have Naomi come over and help out – sorry about that!

    • I’m sorry it didn’t work for you. Yes, I did use homemade coconut butter (I can’t even buy it where I live) so I didn’t realize it would make a difference (manna is coconut butter, just one company’s name for it, as far as I understand). Sorry! I do have some revisions to make it more clear. I’m curious – did the coconut oil separate from the coconut meat? Did you cool it in the fridge?

  18. I like how you have a link to homemade coconut butter. I’m going to try that when I get my blender (now on delay).And I like this recipe because you don’t have to add sweetener. Maybe I could tolerate some fruits if eaten this way…maybe raspberries?

  19. Devona Ellis says:

    Could you mix oats with the coconut butter, would that lend some crunch.

  20. I tried it with cranberries and although I loved the taste, holy cow was is RICH!

  21. So I don’t have coconut manna (nor do i know how to find it where I live) BUT i followed this recipe and instructions exactly, subbing jarred Coconut Butter and sprinkling the top with finely shredded coconut, and I LOVED it! It may not be crispy or look like the photos, but its delicious. The Apricots became caramel-y and soft after boiling in the coconut butter. The coconut butter itself, is a nice firm chewy bite – that pairs perfectly with the apricots! It’s GOOD and I will keep this idea in my back-pocket! Chilling it completely and eating it cold is vital.

  22. Emma Franklin says:

    I used store bought coconut butter and it didn’t work out as expected… it tasted delicious straight out of the oven though, warm apricots drizzled with warm coconut butter and when chilled it was still good to eat, the coconut butter had just hardened but no shortbread!

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