Apricot Crumble Squares
Coooking Temperature: 375 °F 190 °C / Gas Mark 5
Calories: 14
Adjust Servings Here: 9 Squares
Description
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.
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)
Instructions
- 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!
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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