Apricot Coconut Crumble Bars. A twist on a lemon version of the same cookie bars but could easily be made with any jam filling you prefer.
I love all kinds of crumble bar cookies and there are many others to be found here on Rock Recipes but with apricot, my favorite fruit filling being the star of the show, this one has to be at the top of my favorites list.
This versatile recipe can use practically any fruit jam or compote for the filling and as an added bonus freezes very well too; just get them into the freezer immediately after they cool completely to preserve freshness and prevent the inevitable overindulgence that will follow. 😉
Perhaps it’s the appealing photo, or perhaps there are a lot of other apricot lovers like me out there but this recipe has become one of our most popular cookie bars ever on Rock recipes. That’s something, considering there are over 200 cookie recipes on site.
Every year during the lead up to the Holiday baking season, this recipe always sees an upsurge in hits on the website. You’ll want to add them to you Christmas cookie list for sure, especially since they freeze so well, like I mentioned earlier.
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- 2 cups flour
- ¾ cup sugar
- 1 tsp baking powder
- 2 cups dried coconut , medium cut
- pinch salt
- 1 cup butter , cut in small pieces
- 3 cups chopped dried apricots , (finely diced before measuring)
- 1 cup sugar
- 1½ cups boiling water
Sift together the flour, sugar, baking powder, coconut and salt.
Using your hands or a pastry blender cut the butter into the dry ingredients until the it is completely incorporated and the mixture resembles a coarse crumbly meal.
Press half of the crumb mixture into the bottom of a 9 x 13 inch well greased baking pan.
Pour and spread the apricot filling evenly over the bottom crumbs.
Gently sprinkle the remaining crumbs over the apricot filling and press down gently.
Bake in a 350 degree F oven for 40 – 45 minutes or until light golden brown in color. Cool completely in the pan before cutting into squares and serving.
Simmer the chopped apricots, sugar and water until the apricots are softened and the mixture comes to a jam-like consistency.
Alternatively, you can use a good quality apricot jam. You will need about 2½ cups.
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