Bake
Apricot-Oat Crumb Bars
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20 Reviews
16bitclaudes
August 3, 2024
Simple and delicious! A great way to use up some jars of jam that needed finishing. I made a double batch but used plums and damson jam in the second round (plus a bit of ground mixed spice in the crumble topping), which worked out great. I bet sneaking in some vanilla and cardamom would be super in the original apricot version too but at this point I'm just gilding the lily!
For those with dietary considerations:
- I bet that gluten free flour's naturally sandy texture would be a great change in the shortbread-y base of these bars
- These can also be made vegan very easily by swapping out the butter for a vegan block equivalent (e.g. Flora Plant B+tter in the UK)
For those with dietary considerations:
- I bet that gluten free flour's naturally sandy texture would be a great change in the shortbread-y base of these bars
- These can also be made vegan very easily by swapping out the butter for a vegan block equivalent (e.g. Flora Plant B+tter in the UK)
16bitclaudes
August 3, 2024
I almost forgot! Here are metric measurements for European friends:
Crust and filling:
188g flour
67g granulated sugar
1 pinch salt
141g butter, at room temperature
113g ounces apricot jam or preserves
5 small fresh apricots
Topping:
42g cup flour
1 tablespoon brown sugar
1 tablespoon granulated suagr
78g cup quick-cooking oats
28g butter, at room temperature
1 pinch flaky sea salt, like Maldon
Crust and filling:
188g flour
67g granulated sugar
1 pinch salt
141g butter, at room temperature
113g ounces apricot jam or preserves
5 small fresh apricots
Topping:
42g cup flour
1 tablespoon brown sugar
1 tablespoon granulated suagr
78g cup quick-cooking oats
28g butter, at room temperature
1 pinch flaky sea salt, like Maldon
Linda R.
August 24, 2020
I just had to make these. I have a full basket of peaches and of course, they all became ripe at the same time. I used them instead of apricots. I didn’t have preserves, so I made a quick one with some of the peaches, using less sugar than what preserves call for.
Please, use the full amount of butter! They taste like heaven. Just have a smaller piece.
Please, use the full amount of butter! They taste like heaven. Just have a smaller piece.
Lusty D.
August 23, 2020
Could not get apricots, do you think peaches would work? Also seems like a lot of butter for bottom crust..
mtrelaun
July 18, 2019
I’ve made these as instructed (excellent,) then have gone off-piste several times using different jams (cassis was a hit as was strawberry rhubarb.) I’ve even skipped the fresh fruit step for simplicity’s sake and the bars are still great. Easy to whip together, too!
Andi
June 26, 2015
I made these a few days ago and they were fantastic. Thanks for sharing the recipe.
Dawn K.
June 15, 2015
Maybe it was the glass of wine I had before baking, or the fact that my eager 12 year-old was helping, but I got confused by the instructions that indicated, "dump all the rest of the ingredients together." I think it is simple enough to indicate, "except the apricots and apricot preserves," or just avoid saying "all the rest" altogether. ;)
Nonetheless, these are in the oven now and eagerly awaited!
Nonetheless, these are in the oven now and eagerly awaited!
KathieProctor
June 15, 2015
I will definitely try this recipe as written. Just wanted to add, one of my favorite pies of all time is an apricot pie. Just use your peach pie recipe, but substitute apricots! A shout out to my relatives in Winters, Texas who used apricots from their own trees to make pie!
WildRiceLLC
June 8, 2015
These are very good and easy to make. I used fresh apricots; however, they were very tart. In retrospect, I should have tasted them and perhaps tossed them in a small bit of sugar to take away the tartness. The crust and crumble on top were delicious though. I didn't have Maldon salt but used a small amount of Fleur de sal and it did the trick.
Michelle D.
June 2, 2015
Simple & delicious. I'm sure the recipe is great as written, but I made a few changes: no fresh apricots, so I increased the jam a bit and added lemon juice to brighten it up, and added chopped slivered almonds and cardamom to the topping.
Theresa B.
May 23, 2015
I just made these. Seemed pretty easy. Waiting for them to cool - they smell delicious!
Pegeen
May 18, 2015
This sounds awesome. I love tart/sweet new apricots in the spring. I might even go so far as to spinkle some lemon juice over the jam before the fresh apricots get layered on. Thanks for a nice recipe!
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