top of page
  • Sarah L Samuels

Apricot Crunch

Updated: May 9

I have been amazed at how popular all my oat crunch recipes are and I have received lots of lovely comments about them - especially the rhubarb one! That is one of my most popular recipes on my blog now so I am sure you won't be surprised to hear there are more in the pipeline!!!


This has always been a popular coffee shop bake in the UK and is based on my delicious date crunch. It is really easy to make and freezes really well.


I have made mine with dried apricots and it has a delicate but delicious taste. It is made with store cupboard ingredients and no fancy stand mixers were used in the making this recipe!!!



It can be served warm with ice cream or cream or cold with a cuppa!




Preheat the oven to 180 degrees centigrade (160 fan) then line a 9 x 9 inch or 23 x 23cm square cake tin with parchment paper. Available on Amazon



Place the water and chopped apricots in a pan and simmer for 10 minutes until thick.



Once it has thickened set aside to cool.




Put the flour, bicarbonate of soda, sugar and butter into a large bowl.



Rub the butter into the dry ingredients. It will be a bit sticky!



Add the porridge oats and rub in again until the mixture starts to clump slightly.



Take two thirds of the mixture and put this into the tin and press down with your fingers until it is level.



Add the cooled apricot mixture and flatten until level.



Finally sprinkle on the remaining mixture and press down lightly. This is the palette knife I used available on Amazon



Then bake in the pre-heated oven for 35-40 minutes.



Leave to cool in the tin before cutting into squares.




Apricot Crunch

Sarah’s servings: 16

Sarah's skill: Easy

Baking time: 35-40 minutes


Ingredients:

250ml Water

250g Dried apricots (chopped)

200g Plain Flour

200g Unsalted Butter

1/2 tsp Bicarbonate of soda

200g Soft light brown sugar

150g Porridge oats


Method:

  1. Preheat the oven to 180 degrees centigrade (160 fan).

  2. Line a 9 x 9 inch or 23 x 23cm square cake tin with parchment paper.

  3. Place the water and chopped apricots in a pan and simmer for 10 minutes until thick. Set aside to cool.

  4. Put the flour, bicarbonate of soda, sugar and butter into a large bowl. Rub the butter into the dry ingredients. It will be a bit sticky!

  5. Add the porridge oats and rub in again until the mixture starts to clump slightly.

  6. Take two thirds of the mixture and put this into the tin and press down with your fingers until it is level.

  7. Add the cooled apricot mixture and flatten until level.

  8. Finally sprinkle on the remaining mixture, press down lightly and bake in the oven for 35-40 minutes.

  9. Leave to cool in the tin before cutting into squares.


Equipment Used







Sarah’s extra slice……


You could use apricot jam instead of the dried apricots if you prefer.

Make sure the apricot mixture is cool before adding to the base oat mix.


You could add some chopped nuts eg almonds to the topping for more crunch.

1,437 views0 comments

Recent Posts

See All

Comments


bottom of page