Best Apricot Crumble Squares
These apricot crumble squares are a great twist on the classic fruit crumble tarts. A simple and easy recipe to make whether you use fresh, canned, or frozen apricots. Also, it is a perfect make-ahead bite-size dessert you can bring with you to BBQs and parties. This is definitely a crowd-pleaser and a great tea-time snack.
Whether you call these bars, crumble slices or squares, they are really simple and easy to make. In fact, often, I get my Rhea to prepare the crumble topping with her hands. And she finds it so fascinating to just squish the flour, butter, and sugar.
Why you’ll love these bars?
- Fresh, Seasonal Flavor: Homemade apricot crumble bars take advantage of fresh, in-season apricots, providing a burst of juicy, natural sweetness that’s far superior to store-bought versions.
- Customization: Making them at home allows you to customize the recipe to your taste preferences, such as adjusting the sweetness, adding your favorite spices, or incorporating nuts for extra crunch.
- Healthier Option: Homemade bars can be made healthier by using whole grain flour, reducing sugar, and adding nutritious ingredients like oats and chia seeds, making them a guilt-free treat.
- Versatility: These bars are incredibly versatile, perfect for breakfast, snacks, or dessert. They can be served warm with ice cream, cold with yogurt, or simply enjoyed on their own.
Ingredients and substitutes
- Apricots – The star of the show. And yet, the apricot season, unfortunately, is really short. Today, I am using fresh apricots, but canned or frozen work just as well.
And, if you are using frozen apricots, you can keep the amount of sugar the same. However, if you use sweet canned apricots, then I suggest reducing the sugar by half. In fact, the best practice is to taste and see how sweet they are. And, if you are not sure, then half the amount of sugar would work great as a guide. - White granulated sugar – I like my crumble topping to be a lighter color. So, I prefer to use white sugar. And yet, you can easily substitute with light or brown sugar, using the same quantity. Also, take note that brown sugar contains molasses so that it will influence the taste and flavor.
- Unsalted Butter – I always use unsalted because I like to control how much salt I use. And, if you use salted butter, that’s fine, just omit salt in the recipe.
- Spice mix – There is so much flavor you can add to this, and yet, simple vanilla on its own works great. It’s a bit non-traditional, but a pinch of garam masala in winter works wonderfully, too.
Step-by-step: Easy apricot crumble bars
- Prep: Preheat oven to 375°F, 190 °C / Gas Mark 5. Line an 8 x 8 square cake pan with parchment paper.
- Dough mix – Add flour, sugar, salt, vanilla extract, spice mix, and cold cubed butter to a food processor. Pulse a few times until crumbly, but not too much. Pour the crumble into two bowls – one for the base and one for the top. Keep the bowl for the crumble topping in the fridge to stay cold.
- Base – Add the 2 tbsp of milk to the crumble for the base and combine well. Then, pour the mixture into the baking pan. Use the back of a spoon to press it down firmly. Bake the base for 10 minutes until lightly golden but not cooked through. Cool for 5 minutes.
- Filling: In a large bowl, toss the apricot slices with the sugar, lemon juice, and cornstarch until well coated. Set aside.
- Assemble: Pour the filling over the partially baked base and spread evenly. Generously sprinkle the crumble topping mixture all over the apricot filling.
- Bake the Bars: Return the baking dish to the oven and bake for 35-40 minutes, or until the filling is set and the edges are lightly golden. Remove from the oven and let the lemon bars cool completely in the baking dish on a wire rack.
- Serve and Enjoy: Use a sharp knife to cut the bars into squares. Serve and enjoy these delicious lemon bars as a refreshing treat!
Apricot Crumble Squares
These apricot crumble squares are a great twist on the classic fruit crumble tart. They are simple to make, whether you use fresh, canned, or frozen apricots. This recipe is also perfect for making a bite-sized dessert to bring to BBQs and parties. It is definitely a crowd-pleaser and a great tea-time snack.
Video
Ingredients
Filling
- 1 lb (450 g) Apricots chopped in cubes (about 6 apricots)
- ¾ cup (150 g) White granulated sugar
- 2 tbsp Cornflour/ cornstarch
- 1 tbsp Lemon juice
- ¼ tsp Salt
- 1 tsp Vanilla extract
Base and Top
- 2 cups (250 g) All-purpose flour
- 6 oz (170 g) Butter cold, unsalted
- ½ cup (100 g) Sugar white
- ¼ tsp Salt
- 2 tbsp Milk whole
- ½ tsp Spice powder (cinnamon, pumpkin spice, or gingerbread spices)
Method
- Prep: Preheat oven to 375°F/ 190 °C / Gas Mark 5. Line an 8 x 8 square cake pan with parchment paper.2 cups All-purpose flour, 6 oz Butter, ½ cup Sugar, 2 tbsp Milk , ¼ tsp Salt, ½ tsp Spice powder
- Dough mix – Add flour, sugar, salt, spice mix, and cold cubed butter to a food processor. Pulse a few times until crumbly, but not too much. Pour the crumble into two bowls – one for the base and one for the top. Keep the bowl for the crumble topping in the fridge to stay cold.
- Base – Add the 2 tbsp of milk to the crumble for the base and combine well. Then, pour the mixture into the baking pan. Use the back of a spoon to press it down firmly. Bake the base for 10 minutes, until lightly golden but not cooked through. Let it cool for 5 minutes.
- Filling: In a large bowl, toss the apricot slices with the sugar, lemon juice, and cornstarch until well coated. Set aside.1 lb Apricots, ¾ cup White granulated sugar, 2 tbsp Cornflour/ cornstarch , 1 tbsp Lemon juice , ¼ tsp Salt, 1 tsp Vanilla extract
- Assemble: Pour the apricot filling over the partially baked base and spread evenly. Generously sprinkle the crumble topping mixture all over the filling.
- Bake the Bars: Return the baking dish to the oven and bake for 35-40 minutes, or until the filling is set and the edges are lightly golden. Remove from the oven and let the lemon bars cool completely in the baking dish on a wire rack.
- Serve and Enjoy: Use a sharp knife to cut the bars into squares. Serve and enjoy these delicious lemon bars as a refreshing treat!
Notes
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- Make sure the butter is chilled so it crumbles like breadcrumbs; otherwise, it will cream like cookie dough.
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- We want the crumble mixture to have a combination of big and small pieces. This will give us the best texture and stability for our bars.
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- Make sure the base is pressed firmly; otherwise, the bars will be a mess.
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- Do not skip prebaking the base; this will ensure it is cooked and make a firmer, not soggier, base.
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- Add the filling to the baked base just before baking. Otherwise, the filling will soak into the base and make it soggy.
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- You can also add fresh fruit along with the filling to make a fruitier treat. But do not add too much filling or fruit, as it will make the bars weaker and soggy.
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- Bake until the crumble has a light golden color but not too dark. Otherwise, the crumble will become hard when cooled.
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- Let the crumble cool in the pan for a few minutes or until warm before you cut into it. Cooling will make the cutting better and result in fewer crumbs.
- Spice mix – There is so much flavor you can add to this, and yet, simple vanilla works great on its own. In winter, I often use pumpkin spice or gingerbread spice in my apricot squares. Cinnamon is another spice that does great here, too!
- Fruit
- Fresh Apricots – If using fresh apricots, wash the apricots, score a cross on the skin, and blanch them in hot water for three minutes. Then, drop them in cold water so the skin peels off easily.
Remove skin, chop, and use as needed. - Canned Apricots – Drain apricots well. Chop and use as suggested in the recipe.
- Frozen apricots – Thaw apricots, drain any excess liquid, and then use as suggested in the recipe.
- Fresh Apricots – If using fresh apricots, wash the apricots, score a cross on the skin, and blanch them in hot water for three minutes. Then, drop them in cold water so the skin peels off easily.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for success
- We want the crumble mixture to have a combination of big and small pieces. This will give us the best texture and stability for our bars.
- Make sure the base is pressed firmly; otherwise, the bars will be a mess.
- Do not skip prebaking the base; this will ensure it is cooked and make a firmer, not soggier, base.
- Add the filling to the baked base just before baking. Otherwise, the filling will soak into the base and make it soggy.
- You can also add fresh fruit along with the filling to make a fruitier treat. But do not add too much filling or fruit, as it will make the bars weaker and soggy.
- Bake until the crumble has a light golden color but not too dark. Otherwise, the crumble will become hard when cooled.
Troubleshooting apricot bars
| Problem | Possible Cause | Quick Fix |
|---|---|---|
| Bottom crust turns soggy | Fresh apricots released juice during baking | Sprinkle 1–2 tablespoons almond meal, semolina, or breadcrumbs over the base before adding fruit — it absorbs excess juice. You can also toss the apricot pieces with 1–2 teaspoons cornstarch. |
| Filling too wet / bars collapse when cut | Apricots overripe or too juicy; not enough thickener | Use firm-ripe apricots and toss them with a little sugar and cornstarch before layering. Cool bars fully before slicing so the juices set. |
| Crust separates from filling | Filling too wet or crusts baked unevenly | Let the bars cool completely before cutting. Slightly press the top crust into the fruit before baking so both layers bind together. |
| Crust too hard or dry | Too much flour or overbaked | Add an extra tablespoon of butter next time, or cover loosely with foil in the last 10 minutes to prevent overbrowning. |
| Bars fall apart | Crust ratio off or bottom layer not pressed firmly | Make sure to add that 2 tbsp water to the bottom dough half — it needs that extra moisture to hold. Press it firmly into the pan, especially the corners. |
| Top crust pale | Oven temperature too low or not enough butter in dough | Brush the top lightly with milk or egg wash before baking to help it brown. |
| Fruit tastes bland | Apricots underripe or mixture lacks acidity | Add a small squeeze of lemon juice and a pinch of salt to the fruit before layering — it brightens the flavor instantly. |
| Bars too sweet | Sugar ratio high for ripe fruit | Taste apricots first; reduce sugar slightly or mix in a few chopped dried apricots for texture instead of extra sweetness. |
more crumble bars
Frequently asked questions
Can I add oats to this apricot crumble recipe?
You can substitute one cup of flour with one cup of oats. And keep everything else the same, and follow the same process.
Can I use dried apricots in these bars?
You can use dried apricots, but you will need to soak the apricots for a few hours (overnight is best) so the apricots hydrate before you continue with the recipe. Also, taste the apricots and adjust the sweetness accordingly.
Can I use jam to make these bars?
Jam is quite sweet. So, the bars will be very sweet unless you have a jam with less sugar, like my homemade apricot jam. Having said that, you can omit the sugar in the crumble, which will reduce the sugar considerably. Also, add a few tablespoons of water to the jam and heat it for a minute so it’s a spreadable consistency. Then, top with crumble and bake.
What else can I do with apricots?
There is so much you can do with apricots, from desserts to savory dishes. For example, you can:
– Make an apricot tart or apricot clafoutis
– Add some apricot puree to vanilla ice cream or
– Add chopped apricots to your salad or grains, such as apricot quinoa salad with a honey sauce and fresh herbs.
– And you can add apricot to your meat, such as apricot chicken, or serve it with grills, such as chicken breasts or pork chops.
Of course, we regularly make apricot jams, apricot preserves, or ginger apricot chutney.
Top your Greek yogurt with chopped apricots, walnuts, or pistachios, and honey or maple syrup.
Wrap apricot halves in puff pastry to make quick apricot turnovers.
What other fruit can I use instead of apricots?
Absolutely, you can use blueberries, plums, peaches, nectarines, and even strawberries. You can also try my blueberry cream cheese crumb bars, Cherry pie crumble bars, raspberry peach crumble, and Apple Pie Crumble bars.
more apricot recipes
- Apricot Peach Jam – No-Pectin (just 3 ingredients)
- Creme Caramel Apricot Flan, Apricot Creme Brûlée Recipe
- Apricot Tart or Apricot Cake
- Creme Caramel Apricot Flan
- Apricot Jam – No Pectin
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Hi,
My son has a dairy allergy so I was going to try this with olive oil ‘butter’ and a fairy free milk- any recommendations- oat/soy/almond?
Also do they freeze well?
How long can they be kept in the fridge/freezer?
Hi Megan,
Yes, you can make these dairy-free. A good dairy-free butter substitute should work well in both the crust and topping. For the filling, I’d use oat milk or almond milk—either will work, though oat milk tends to give a slightly richer result.
The bars freeze very well. Once completely cooled, cut them into squares and freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature before serving.
They’ll keep in the refrigerator for about 4 to 5 days in an airtight container.
I hope your son enjoys them! 😊
— Veena
Hi,
Do these freeze well?
How long can they be kept in the fridge/freezer?
I absolutely loved this recipe. I really never liked apricots because I thought they were dry and tasteless, but this recipe changed my mind. sweet tart delicious., and you don’t have to remove the skin.
Thank you so much Amy.
I couldn’t get the flour to crumble very well and added natural yoghurt to pull it together. That worked but I added too much and it did clump together (it was perfect for the base and I didn’t mind it a bit chunkier for the top). Mine also fell apart after it had cooled – it didn’t seem to set as well. Next time I’ll make a little less filling. Otherwise we’ll eat it in a bowl with ice-cream as a delicious dessert.
I’m sorry things didn’t work out together. Did you watch the video before making?
It’s best to divide the mixture into two and then add the liquid to one. Also, the liquid is too little to make the mixture clump together.
Perhaps look at the troubleshooting table to see what you did differently so it can be corrected next time.
This basic recipe can be used with many fruit variations, so getting it right would be very useful.
Thanks for your feedback.
thank you for this recipe!! we enjoyed it while still a bit warm, paired with vanilla ice cream!
I have never left a review, but this time I HAVE to. mouth watering dessert. I used apriums from my tree which made the squares even better. Thanks for a great recipe.
Thank you so much Jane
Really easy and delicious recipe. Don’t panic if it looks like you have too much crumble on the top, it bakes down.
Thankyou, Katie