Apricot Crumble Squares are a fantastic afternoon treat. Fresh and sweet apricots on top of a shortbread crust and topped with a crumble topping. Make and freeze for easy snacks.

For The Love of Bar Cookies

Bar cookies, or squares as we like to call them, always remind me of Christmas.  Growing up, we had our fair share of squares baked and eaten through Christmas.  I know they were still baked throughout the year, but Christmas stands out in my mind the most.  There were always Partridgeberry Crumble Squares, chocolate coconut squares and many others that I can’t think of right now.  Babbo, my great grandmother, always said that drop cookies weren’t real cookies, they had to be squares.  I think she had a very good point.  There is something about biting your way through layers that makes squares somehow more substantial and delicious.  Mind you, I do like drop cookies as well.  Don’t tell!

Since I have had an abundance of apricots this past week, I thought apricot squares could be good.  Well, they were delicious. Take a look.

Notes About the Cookies

• In this recipe I used a food processor for the base and the topping.  If you don’t have a food processor or would prefer to do it by hand, you can just as easily do it this way.  Just mix with your hands, using your fingers to completely incorporate all the ingredients until they are crumbly.  it works pretty much the same way for the base and the topping.

• Although I used fresh apricots, you could use preserves if it is all you have .  Since the tree in our garden was laden with apricots, fresh it was for us.  If you can get your hands on ripe apricots, I recommend using them to make the filling.  Worth it and it doesn’t take long at all.

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US CustomaryMetric

Apricot Crumble Squares

Apricot Crumble Squares are a fantastic afternoon treat. Fresh and sweet apricots on top of a shortbread crust and topped with a crumble topping. Make and freeze for easy snacks.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Dessert

Cuisine: British, North American

Keyword: apricots, cookies, crumble

Servings: 25 squares

Calories: 135kcal

Author: Julia Pinney

Ingredients

For the base:

• 1 1/2 Cups flour
• 1/2 Cup butter
• 1/3 Cup sugar
• Pinch salt

For the filling:

• 30 fresh apricots stone removed and halved
• 1 teaspoon vanilla extract
• 1 Cup coconut

For the topping:

• 1 Cup oats
• 1/2 Cup flour
• 1/3 Cup butter
• 1/3 Cup sugar

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Grease and line with parchment paper an 8 inch baking tin.
• Make the base by combining the flour, butter, sugar and salt in a food processor. Plus until it starts to come together and is quite crumbly still. Evenly press into your prepared pan and set aside.
• In a medium sauce pan set over medium heat, add all the apricots. Cover and leave for about 5 minutes. Remove lid and stir apricots. Cook for a further 10 minutes or so, or until apricots are completely cooked and quite liquidly. Remove from heat and and pour through a fine strainer. Use a fork to push the apricots down and get most of the liquid out. Return the strained apricots back to the pan over a low heat and stir in the coconut and vanilla. Remove from heat and evenly pour over the base.
• Make the topping by combining the oats, flour, butter and sugar in a food processor until crumbly. Evenly spread out over the apricots. Gently press down with your hands. Bake for about 30 minutes. Should be lightly golden on top. Remove from oven and leave to completely cool on a wire rack. Cut into 25 squares. Store in an airtight container in the fridge for up to 5 days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Apricot Crumble Squares

Amount Per Serving (1 square)

Calories 135 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Cholesterol 16mg5%

Sodium 55mg2%

Potassium 37mg1%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 6g7%

Protein 2g4%

Vitamin A 212IU4%

Vitamin C 1mg1%

Calcium 5mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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