These apricot crumble squares are a great twist on the classic fruit crumble tarts. Simple and easy to make, weather you use fresh, canned or frozen apricots. This is definitely a crowd pleaser and great tea time snack. 
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4.95 from 17 votes

The BEST Homemade Apricot Crumble Squares

These apricot crumble squares are a great twist on the classic fruit crumble tarts. A simple, easy and effortless recipe to make whether you use fresh, canned or frozen apricots any time of the year. A perfect make-ahead bite-size desserts you can bring with you at BBQs and parties. This is definitely a crowd pleaser and great tea time snack.
Course Dessert, Snack
Cuisine American
Keyword Apricot Crumble Squares, Apricot Squares
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 20 Squares
Calories 280kcal
Author Veena Azmanov



  • 2 cups Apricots chopped
  • 75 grams White granulated sugar
  • 1 tbsp Cornflour/ cornstarch
  • 1 tbsp Lemon juice
  • 1/4 tsp Salt

Base and Top

  • 220 grams All-purpose flour
  • 170 grams Cold unsalted butter
  • 100 grams White granulated sugar
  • 2 tbsp Milk 
  • 2 tsp Vanilla
  • 1/4 tsp Salt
  • 1/2 tsp Spice powder see note


  • Prepare your choice of apricots as suggested in the notes.
  • Preheat oven to 190 C / 380 F 
  • Use an 8 x 8 square cake pan or a 7 x 9" rectangle pan

Prepare to crumble mix

  • Chop butter into cubes
  • In a bow of a food processor - add flour, sugar, salt, vanilla, spice mix and butter
  • Pulse a few times - until crumbly not too much 
  • Pour into two separate bowls - one for the base and one for the top. 
  • I use a little extra for the base and less for the topping. 
  • Keep the bowl for the crumble topping in the fridge to stay cold.

Bake Base

  • Add the 2 tbsp of milk to the mixture for the base
  • Then pour the mixture into the baking pan
  • Use the back of a spoon to press it down firmly. 
  • Bake in the preheated oven for 10 mins until lightly golden but not cooked thru. 
  • Cool for 5 minutes.

Prepare the filling

  • Do not prepare the filling too early.  The juices will make the base too wet and soggy.
  • Once the base is slightly cooled.
  • Add sugar, lemon, vanilla, salt, and cornflour to the apricots.  Mix well. 
  • Pour over the base and spread evenly. 

Crumble top

  • Remove crumble topping from the fridge. 
  • Evenly spread the topping all over the filling. 
  • The more uneven the better it bakes 
  • I use my hands but a spoon works too. 

Bake and Cool

  • Continue to bake in the oven for another 25 to 40 minutes until lightly golden. 
  • Cool completely. 
  • Once cooled cut into squares and serve.


Calories: 280kcal | Carbohydrates: 36g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 35mg | Sodium: 125mg | Potassium: 0mg | Fiber: 1g | Sugar: 18g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%