Easy Apple and Apricot Crisps

Do you know how badly it sucks when you are all hazy in the head and you can’t even manage to punch out a 200-400 word post? It’s insanely frustrating. I’m not sure what is going on these days, but my head is trading off creative blocks between recipe developing, photographing and now writing.

Easy Apple and Apricot Crisp from Bakers Royale

Seriously, have  you ever asked yourself, “Where the hell did all my sensibility go on this, this and this?” No? Than you are way better than me. In fact, let me confess, there are many days I feel like I’m hacking my way through life. And yes, we’ve spoken about these career killing statements of mine. But despite that—or because of that—it keeps me hungry for discovery and drives me to create.

Easy Apple and Apricot Crisp via Bakers Royale

So even when I can’t nail a recipe, I hate the picture or my words fall flat, I’ve come to share these moments with you guys. I’m not in the business of being an expert on anything. I’m pretty sure you guys know that. I’m here for the same reason you are—to share, discover and inspire one another about stuff and towards making stuff. Yeah, “stuff”.

Speaking of “stuff” here’s one for you. This easy 4-ingredient apple and apricot crisp comes together in just 35 minutes and is apparently way easier to make than to write a whole blog post around.

Easy Apple and Apricot Crisp from Bakers Royale 210x260

this recipe

Easy Apple and Apricot Crisp

Yield: Makes approximately 9 4x3 crisps


  • 1 sheet ready-made puff pastry
  • 1 cup apricot preserve
  • 1 tablespoon water
  • 3 McIntosh apples, medium size
  • 1 egg


  1. Heat oven to 400 degrees F. Line bake sheet with parchment paper.
  2. Remove one pastry sheet from packaging and thaw according to instructions.


  1. Unfold pasty sheet onto lightly floured surface.
  2. Place apricot preserve and water in a small sauce pan over medium heat until melted. Remove from heat and press mixture through a strainer to remove any solid pieces of fruit; set aside. Lightly beat egg in a bowl; set aside.
  3. Peel, core and slice apples to 1/8 inch thickness. Place apple slices on top of pastry.
  4. Brush tops of apples with apricot glaze. Brush pastry with egg mixture.
  5. Bake at 4oo degrees for 15- 20 minutes or until pastry turns golden.
  6. Remove from oven and let cool on rack.
  7. *Optional: Pour remaining apricot glaze on top of apples until sunken well is filled then lightly brush pastry with a thin coat of apricot glaze. Return to oven for 3 minutes or until glaze is smooth. Remove from oven and let cool on rack.



  • You may have more glaze than you need.
  • For a stronger apricot flavor follow the optional step five in the instructions.
  • These are best consumed the day they are made.



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  1. Avatar for Naomi Robinson says

    Sorry that it’s such a stressful time for you, Naomi! I know that writing a book, juggling that with life and motherhood is not easy, at all. I relate to so much of what you just said. And I love a good puff pastry recipe..time savers, love those!

  2. Avatar for Naomi Robinson says

    Stunning pics Naomi! I could imagine how frustrating it is when you have so much in your head to tell and share but it gets hazy when you start writing. I absolutely loved the puff pastry recipe and more the pics!

  3. Avatar for Naomi Robinson says

    I love this post! I’m glad that I’m not the only one that feels like that sometimes (though I’m sorry that you are right now) this recipe looks great and I love your photographs!

  4. Avatar for Naomi Robinson says

    Oh – I have to make these. I have an abundance of fruit that is just begging to be used in something fabulous right now. Printing!! Thank you!

  5. Avatar for Naomi RobinsonEla says

    Sorry with what you’re going through right now, Naomi. Just like to let you know that you’re photos are still one best around the web I’ve seen and your recipes great. What did you do to make those apples sink in the middle? Thanks.

    • Avatar for Naomi Robinson

      Naomi replied: — April 11th, 2013 @ 9:33 am

      Ela – Thank you so much for the kind the compliment. The apples will sink as the puff pastry bakes.

  6. Avatar for Naomi Robinson says

    Well these crisps are just perfect. I know about those blocks ~ good news is when you get to the other side your creativity will increase!

  7. Avatar for Naomi Robinson says

    Oh man, can I relate. I literally stared at the screen for two days trying to figure out where to start with my last post. And then today, it took me more than an hour just to get a couple DECENT pictures for my next post. #foodbloggerproblems

    It helps knowing we’re not alone though!

  8. Avatar for Naomi Robinson says

    The important things to remember are that 1) you are not alone. We have all been there, (and are here for you!) 2)that these stresses will eventually pass, and you will reach a new (better!) place in your life. It is all part of the journey I suppose. As far as your blocks- you are more talented on a hard day than most of us could ever dream of. Your pictures never cease to leave me with my jaw on the floor- they are just beautiful. XOXO

  9. Avatar for Naomi Robinson says

    I definitely understand the hazy headed feeling, I’m sorry you’re going through a hard time at the moment. Your blog is always one of my favourites to visit – your photos and recipes give me so much inspiration. Your apple and apricot crisps look gorgeous too!

  10. Avatar for Naomi Robinson says

    These gorgeous are beautiful, as always. You’re too hard on yourself, Naomi! I know what it’s like though. As a designer, I’m always staring at my projects and changing something that probably shouldn’t need changing. What isn’t broke shouldn’t be fixed, right? Just thought I’d let you know that you have the most gorgeous photos even if you don’t think so :)

  11. Avatar for Naomi RobinsonJackie Hammond says

    Naomi, I am glad to have this site and all the wonderful recipes you put out. I know that life itself can be stressful but with what you do it is probably more so. I am praying for you and your family. Can’t wait to try some of these recipes. Thank you so much!

  12. Avatar for Naomi Robinson says

    I can totally relate on how stressful it is to keep a blog going And finishing the book manuscript, styling etc, and still being a mommy and a worker, but you know what, Bakers royale is an inspiration so I am sure this is just a pause of momentum, before the leap! The puff pastry looks divine..so does the cooling rack!

  13. Avatar for Naomi Robinson says

    LOVE these photos – just gorgeous!! I know what you mean my trading one creative block for another. Love your honesty and its SO OK to be human and go through these things, you know? Your blog is the first I look at for photography inspiration, so your struggles help others, like myself, when we are struggling for creativity!!

  14. Avatar for Naomi Robinson says

    They are lovely. Sometimes when I am feeling “off,” I might just not post. I do not recommend this. It is 100% worse than just forcing it out. xo

  15. Avatar for Naomi Robinson says

    Well, for what it’s worth, your photos, recipes, and writing are still amazing to me! Hang in there girl. As they say, this too shall pass. Although sometimes I want to punch “they” in the face. 😉

  16. Avatar for Naomi Robinson says

    Your post is so relatable. After taking half-hearted pictures of a recent post I sat down to start writing…but the words wouldn’t come. I sat in front of my computer screen for a half hour before finally walking away from it. And you know what, contrary to what I feared, the world didn’t fall apart because I didn’t publish a post that night. :) It’s comforting to know other bloggers feel this way sometimes, too. Glad you shared and love the crisps. :)

  17. Avatar for Naomi Robinson says

    I totally know what you mean. I sometimes just stare at my computer, photos edited and all, and have nothing to say.

    But this post is so well-written and I’m sure so many of us could relate. And these crisps are just amazing. If only I could wake up to these every morning!

  18. Avatar for Naomi RobinsonJazmine Mellberg says

    More recently, English settlers brought the apricot to the English colonies in the New World. Most of modern American production of apricots comes from the seedlings carried to the west coast by Spanish missionaries. Almost all U.S. commercial production is in California, with some in Washington and Utah.”*:*

    See you in a bit