Thanks, Marilyn! Definitely the way to get this the way I like it… That butter has to be cold!

Hello, Kathryn! A great question, but one I unfortunately cannot answer as I’ve never used them for this recipe… but I’ll happily give my opinion. Dried apricots, while absolutely delicious, lack “liquid”. A ripe apricot will give off juices which makes for something of a “sauce” for this crisp – something dried apricots do not have. You would also need to use significantly more dried apricot. Perhaps if you rehydrate them beforehand, it could work, though the texture will be much different… But again, I can’t say with real certainty. Sorry!

Hello Trish! Unless you like a really tough bite, my experience with the steel cut oats in this crisp was unpleasant. There is not nearly enough liquid in this Crisp to “cook” the oats. It didn’t suit it at all for me. If you’re a big fan, you could try adding a bit to your old fashioned or quick oats. Hope this helps!

Unsweetened is the way to go! Happy baking!