Apricot Crumbles

Easy to make, Apricot Crumbles make a lovely addition to a cookie tray at a family party or church supper.  

These Apricot Crumbles are very similar to our beloved Newfoundland Date Crumbles.  They use the same crumble recipe but the filling takes a bit longer to cook as apricots can be quite dry.   But don't be put off by the length of time it takes to make the filling.  You can do it a day or two before you make the squares.

Note: Don't doze off while making the filling.  I burned the first batch of filling because I nodded off for a few minutes.

Printable recipe at end of post.

Apricot Crumbles

• Apricot Filling, see recipe below

• 1 cup flour (may be part or all whole wheat if you are in a healthy mode)
• 1 cup oatmeal
• ½ cup brown sugar
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup + 2 tablespoons very soft butter

How to make it:

Preheat oven to 350 degrees. Lightly grease a 8x8-inch pan. Line with parchment for easy removal of squares.

Mix all dry ingredients together with the butter until mixture is crumbly but moist enough to cling together.  Press half crumble mixture in prepared pan.  Spread with Apricot  Filling and remainder of crumble mixture.  Pat down gently.  Bake 30-35 minutes in 350 degree oven.  Cut into squares or bars when cool. 

Makes 16 squares or 9 dessert servings.

If you wish, the Apricot Filling can be made ahead of time and refrigerated for a few days before using.  

Apricot Filling

• 1 250-300 gram package dry apricots, chopped (about ½ pound or a little more)
• 2-3 cups water, plus more if needed
• ¼-½ cup white sugar
• ½ teaspoon almond extract, optional

How to make it:

Place all the ingredients in a pot over medium heat. Cook, covered until the apricots start to break up.  Uncover, lower the heat and continue cooking, stirring occasionally, until soft and thick but not wet. This will take a while and cannot be rushed. The apricots should have a jammy consistency. More water may have to be added if the apricots were very dry.  When the filling is ready let it cool a little before using.

Make the Filling

You can find dry apricots in the baking aisle of most grocery stores.  I bought these at Walmart in the 300 gram package but they come in various sizes depending on where you buy them. 

Chop the apricots in small pieces.  I used my kitchen scissors to make the work of chopping much easier.

Add the apricots and sugar to a medium sized saucepan.  Add the sugar.  I found the ¼ cup of sugar plenty sweet enough but feel free to make them sweeter.

 

Add at least 2 cups water to the pot.  

Cover and simmer until the apricots have softened and are starting to break up.  

Uncover, lower the heat and continue cooking, stirring occasionally, until soft and thick but not wet. This will take a while and cannot be rushed. 

The apricots should have a jammy consistency.

Make the Crumble

Place all the crumble ingredients in a bowl. 

Mix all the dry ingredients together with the soft butter until mixture is crumbly but still moist.

The mixture, when squeezed, should hold together. If it is too dry add a little more butter.

Press half the crumble into the prepared pan.  Press down evenly.

Spread with the apricot filling.

Cover the filling with the remaining crumble.  Press lightly.

Bake about 35 minutes until golden brown.

Cool in the pan before cutting into squares.  You may cut them small for cookies or larger for a dessert square.

Delicious Apricot Crumbles make a tasty dessert square served with ice cream or as a cookie square with a glass of cold milk or cup of tea.

To print click on arrow upper right side.⇩