Apricot Casserole Recipe

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This sweet fruit dish is a terrific complement to salty ham on Easter morning. Apricot is a tasty change from the more common pineapple. —Janice Montiverdi, Sugar Land, Texas
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:6-8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 6-8 servings


  • 2 cans (15 ounces each) apricot halves
  • 1/2 cup plus 2 tablespoons butter, divided
  • 1 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1-1/3 cups crushed butter-flavored crackers (about 36 crackers)

Nutritional Facts

1 serving (1 cup) equals 366 calories, 18 g fat (8 g saturated fat), 31 mg cholesterol, 286 mg sodium, 51 g carbohydrate, 1 g fiber, 2 g protein.


  1. Drain apricots, reserving 3/4 cup juice. Place apricots in a greased 11-in. x 7-in. baking dish. melt 1/2 cup butter; add the brown sugar, flour and reserved juice. Pour over apricots.
  2. Bake, uncovered, at 350° for 20 minutes. melt remaining butter; toss with crackers crumbs. Sprinkle over top. Bake 15-20 minutes longer or until golden brown. Yield: 6-8 servings.
Originally published as Apricot Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p156

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Reviewed Apr. 10, 2012

"This was a big hit at the easter table, we all loved it. will definately have to double it next time i make it."

Reviewed Apr. 24, 2011

"I was very pleasantly surprised at how good this was. I had two cans of apricots that were given to me and had no idea what to do with them. I found this recipe and thought I'd try it for Easter dinner. Wonderful! I'm not a fan of apricots, but this was the exception."

Reviewed Jun. 29, 2009

"I made this for a church luncheon and folks were scraping the dish clean in order to get one last taste. Folks are already requesting it for the next time."

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