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.
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.
Apricot Crumble Squares
Makes 25 / Prep time: 15 minutes / Cook time: 45 minutes
For the base:
1 1/2 Cups/190 grams flour
1/2 Cup/115 grams butter
1/3 Cup/65 grams sugar
Pinch of salt
For the filling:
30 Fresh apricots, stone removed and halved
1 Cup/60 grams coconut
For the topping:
1 Cup/90 grams oats
1/2 Cup/60 grams flour
1/3 Cup/75 grams butter
1/3 Cup/65 grams sugar
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.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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