If, like me, you love dessert but don’t always want a sugar-laden one – try these easy baked apricots with yoghurt and pistachios.

It really is an effortless recipe. It brings together the natural sweetness of apricots but is a really elegant and simple dessert to make and share.

Why you’ll love this recipe:

• Easy to prepare
• Low in calories
• Flexible to have for breakfast or dessert
• Adaptable for any seasonal fruit

What ingredients do you need for the baked apricots recipe:

• Fresh apricots
• Maple syrup
• Yoghurt
• Pistachios
• Almonds

The apricots are gently baked to enhance their juiciness and caramelised with a bit of maple syrup. Served over a bed of yoghurt and topped with pistachios and almonds, it will become a firm favourite.

It’s a perfect treat for any occasion. You could easily serve as a simple dinner party dessert or just a quick and simple one for the family. 

Storage & Shelf Life

This is best eaten straightaway.

The apricots will keep in the fridge for a day or two, once cooked. However, they are nicest when they are warm.

Recipe tips

• Feel free to sub in another stone fruit if you don’t want to use apricots. You could use just peaches or nectarines, for example. You may need to just increase the cooking time, slightly.
• In this recipe I’ve used an organic, unflavoured soya yoghurt.  But please use whichever yoghurt you prefer. 
• If you aren’t vegan, then honey will also work instead of maple syrup.

If you enjoyed this Baked Apricots recipe, why not try these:

Peach & Raspberry Fruit Cups

Summer Fruits Smoothie Bowl

Lemon Puddings

Baked Apricots

Helen Ridgeway Helen Ridgeway

Whether you’re looking for a quick dessert after dinner or an easy dinner party option, these baked apricots fit the bill perfectly. Topped with crunchy pistachios and almonds, you get a satisfying crunch that complements the softness of the fruit and the creaminess of the yoghurt.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Breakfast, Dessert

Servings 4

Calories 148 kcal

Ingredients

 

• 10 ripe, fresh apricots
• 2 tbsp maple syrup
• 1 cup yoghurt (250ml)
• 2 tbsp chopped, unsalted pistachios
• 2 tbsp flaked almonds

Instructions

 

• Preheat the oven to 180C or 350F.
• Slice each apricot in half, remove the stone and place in an oven-proof dish. Drizzle over the maple syrup. Mix well to combine, ensuring each apricot is well coated. Leave each apricot cut-side up.
• Bake for about 15-20 minutes until soft and caramelised. Check after 15 mins and keep in for the additional 5 mins, if needed. They should be soft but not lose their shape.
• Add 2-3 tbsp of yoghurt to each serving bowl. Add the baked apricots and top with pistachios and flaked almonds (and an additional drizzle of maple if you like).

Notes

• I like to toast the nuts in a frying pan for a couple of minutes, so they are lightly toasted, before adding. But this is optional.
• I’ve used an organic, unflavoured soya yoghurt. But please use whichever yoghurt you prefer.
• Feel free to sub in other stone fruits instead. Nectarines or peaches work beautifully.
• This is best eaten straightaway. The apricots will keep in the fridge for a day or two, once cooked. However, they are nicest when they are warm.

 

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Nutrition

Calories: 148kcalCarbohydrates: 19.3gProtein: 6gFat: 6gSaturated Fat: 0.5gFiber: 2.6g

Keyword baked apricots, easy dessert

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