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Prep time
25 minutes
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Cook time
45 minutes
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Makes
16 bars
Author Notes
My favorite feature of these fruity dream squares: the buttery, shortbread-y crust requires no electric mixer, meaning it’s totally ok that you (and I am talking to myself here) have just not bitten the bullet and bought one yet. My least favorite feature: the jam gets hot as HECK when you bake it, so you have to actually wait until they’re cool to enjoy them. It’s torturous, but worth it. —Kendra Vaculin
Ingredients
- For the crust and filling
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1 1/2 cups
flour
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1/3 cup
granulated sugar
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1 pinch
salt
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10 tablespoons
butter, at room temperature
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4 ounces
apricot jam or preserves
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5
small fresh apricots
- For the topping
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1/3 cup
flour
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1 tablespoon
brown sugar
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1 tablespoon
granulated suagr
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1/2 cup
quick-cooking oats
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2 tablespoons
butter, at room temperature
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1 pinch
flaky sea salt, like Maldon
Directions
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Preheat the oven to 375° F. Line an 8- by 8-inch baking dish with parchment paper.
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For the crust, mix flour, sugar, and a pinch of salt together in a medium bowl. Add the butter and mix, using clean hands. Mush the butter into the dry ingredients with your fingers until it comes together in a crumbly batter. Dump this into the lined dish and press into an even layer, corner to corner.
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Pop the dish and the crust into the freezer for 15 minutes.
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While the crust is in the freezer, peel your apricots. Use your secret family method if you have one. If you don't: Bring a pot of water to a boil and cut a small X into the bottom of each fruit. Dunk the apricots into the boiling water for 1 minute, then transfer to a bowl of ice water. The skin should peel off easily starting from the X. Slice the apricot flesh into small wedges (you’ll have about 1 full cup) and set aside.
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Assemble the topping by dumping all ingredients EXCEPT the salt into a bowl and mushing it together with a fork or your fingers.
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Remove the dish with the crust from freezer and bake for 15 minutes. Remove from the oven and allow to cool slightly before coating with the jam/preserves, followed by the fresh slices, spaced to cover. Top that with the oat-y crumble topping. Return to the oven for 25 minutes.
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Sprinkle flaky sea salt over the top of the bars. Don’t skip this! That hit of salt cuts through the fruity sweetness in a killer way. Allow to cool completely before cutting so that the jam and fruit can set.
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If you, like me, are a disciple of the super cold cookie, you will find these spectacular straight from the freezer.
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