Apricot Coconut Crumble Bars – a buttery coconut crumble bar with a delicious apricot compote filling. Freezes quite well too.
Course
Cookies/Dessert
Cuisine
North American
Prep Time30minutes
Cook Time45minutes
Total Time1hour15minutes
Servings3dozen cookie bars
AuthorBarry C. Parsons
Ingredients
2cupsflour
¾cupsugar
1tspbaking powder
2cupsdried coconut, medium cut
pinch salt
1cupbutter, cut in small pieces
FOR THE APRICOT FILLING
3cupschopped dried apricots, (finely diced before measuring)
1cupsugar
1½cupsboiling water
Instructions
TO MAKE THE CRUMBLE
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.
TO MAKE THE APRICOT FILLING
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.