These apricot bars are surprisingly tasty. I say surprisingly tasty, because while they aren’t maybe the prettiest dessert, once tasted, they are quick to disappear.


Apricot, which is often sour when baked, lends itself very well to sweetening with this crumble that surrounds it on the top and the bottom. The texture is soft, the balance of sour and sweet are fantastic, and the recipe is simple and quick to throw together. While I used fresh, seasonal apricots, it would be just as good with frozen.


I recommend this easy apricot bar recipe for a summer picnic or a quick, delicious dessert any time of the year.


Apricot bars 3


Apricot bars
Prep time
Cook time
Serves: 6 people
For the apricot compote:
  • 800 g apricots (1.5 lb or about 20 apricots)
  • 80 g (1/4 cup + 2 tbsp) granulated sugar
  • 1 vanilla pod
  • 1 lemon squeeze
For the crumble:
  • 120 g (1 cup) flour
  • 110 g (1/2 cup) butter
  • 110 g (1 cup + 2 tsp) icing sugar
  • 1 tbsp vanilla extract
  • 1 pinch of salt
Prepare the apricot compote:
  1. Remove the pits from the apricots, cut each half into 4 pieces and place in a small pan. Split the vanilla pod down its length and scrape out the seeds with a knife. Add the vanilla seeds, vanilla pods and granulated sugar to the pan and cook on a medium heat for about 10 minutes.
Prepare the crumble:
  1. Preheat the oven to 180°C (356 F).
  2. With the tips of your fingers, mix the flour, butter, salt, icing sugar and vanilla extract gently together until a sandy crumble texture forms.
  3. Spoon ¾ of the crumble into a greased 20x20 (8'x8') square baking pan (or alternatively a 20cm round baking pan) and distribute evenly. Spoon the apricot compote over the crumble then sprinkle with the remaining crumble.
  4. Bake for approximately 45 minutes or until the crumble is golden brown. Remove from the oven and allow to cool for approximately 15-20 minutes, then cut into bars.
  5. Store in an airtight container until ready to serve.

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