Apricot Crunch

Sarah L Samuels
Sep 30, 2022
2 min read

Updated: Jul 24

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!

Jump to recipe

Preheat the oven to 180°C (160°C fan) then line a 23 x 23cm square cake tin with parchment paper.

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.

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, diced

200g plain flour

½ tsp bicarbonate of soda

200g unsalted butter

200g soft light brown sugar

150g porridge oats

METHOD

Preheat the oven to 180°C (160°C fan).
Line a 23 x 23 cm square cake tin with parchment paper.
Place the water and chopped apricots in a pan and simmer for 10 minutes until thick. Set aside to cool.
Put the flour, bicarbonate of soda, sugar and butter into a large bowl. Rub the butter into the dry ingredients.
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 it into the tin with a small spatula until level.
Add the cooled apricot mixture and spread it on top of the oat mixture.
Sprinkle on the remaining oat mixture, press down lightly then bake for 35-40 minutes.
Leave to cool in the tin before cutting into squares.