Apricot Pecan Thyme Crisps

Apricot Pecan Crisps | PERFECT snack attack solution. Even better on a cheese tray!

5 from 1 reviews

Seeds, nuts and dried fruit make the best crackery crispy things you want to eat. Apricot Pecan Crisps are what I call them but I’m pretty sure you’ll call them those yummy crackers!




  1. Heat oven to 350° F.
  2. Spray 4 mini loaf pans with baking spray. Set aside.
  3. Combine milk and vinegar and allow to stand 10 minutes to thicken.
  4. In a large mixing bowl, combine flour, brown sugar, baking soda, salt and pepper. Remove a couple tablespoons of flour mixture and in a separate bowl toss that with the dried fruit to coat the fruit. (This keeps the fruit from sinking in the batter).
  5. Pour sour milk and molasses into flour mixture. Add nuts, seeds, thyme, and fruit. Stir gently to mix, you just want ingredients combined.
  6. Divide batter between prepared pans, filling 3/4 full. Bake for 25-30 minutes, until golden brown and toothpick inserted near center of loaf comes out clean. Remove from oven and set pans on a cooling rack for 10 minutes. After 10 minutes, turn the loaves out of pans onto the cooling rack to cool completely. At this point the loaf may be wrapped tightly and frozen.
  7. If baking crackers on mixing day, before slicing, put loaf in freezer for an hour or two. The firmer the loaf, the easier to slice. However, you don’t want to slice a frozen loaf (ouch!).
  8. For the “second bake” to crisp the crackers, heat oven to 300° F. With a serrated knife, slice thin pieces, approximately 1/8-inch. Place on baking sheet, bake 30 minutes or until dry. The crisps will continue to “crisp” after removal from oven. Cool thoroughly and store in airtight container.


Keywords: fruit cracker, homemade cracker