Apricot Coconut Crumble Bars are the perfect blend of sweet and tangy, with a buttery, crumbly crust and a rich apricot filling. These bars are ideal for dessert, a sweet snack, or even a breakfast treat. The combination of dried apricots, coconut, and a hint of lemon gives these bars a wonderfully refreshing flavor, balanced with a soft, golden crumble topping. Easy to make and easy to enjoy, they’re sure to be a new favorite for any occasion!
Ingredients
For the Crust and Topping
- 1 ½ cups all-purpose flour
- ½ cup packed brown sugar
- ½ cup unsweetened shredded coconut
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted (about 113 g)
- 1 large egg
For the Filling
- 2 cups dried apricots, chopped (about 300 g)
- 1 cup water (about 240 ml)
- ½ cup granulated sugar (about 100 g)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prepare the Apricot Filling In a medium saucepan, combine the chopped apricots, water, and granulated sugar. Bring to a simmer over medium heat, stirring occasionally, for about 10-12 minutes until the apricots are softened and the mixture thickens. Remove from heat, stir in the lemon juice and vanilla extract, and set aside to cool.
- Preheat Oven and Prepare Pan Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper, allowing some paper to hang over the edges for easy removal.
- Make the Crust and Topping Mixture In a large mixing bowl, whisk together the flour, brown sugar, shredded coconut, baking powder, and salt. Add the melted butter and egg, stirring until combined. The mixture should be crumbly but hold together when pressed.
- Assemble the Bars Press about two-thirds of the crust mixture firmly into the prepared pan, creating an even layer for the base. Spread the cooled apricot filling evenly over this base. Sprinkle the remaining crust mixture over the top of the filling, creating a crumble effect.
- Bake the Bars Place in the preheated oven and bake for 25 to 30 minutes, or until the topping turns a lovely golden brown and the filling is bubbling joyfully at the edges. Remove from the oven and let cool completely in the pan.
- Slice and Serve Once cool, lift the bars from the pan using the parchment paper overhang and cut into squares. Enjoy these bars at room temperature or lightly chilled.
Conclusion
These Apricot Coconut Crumble Bars are a delightful treat with layers of textures and flavors that are sure to satisfy. Whether you’re serving them for dessert or enjoying them as a snack, they bring a refreshing, tropical twist to any day. Enjoy with a cup of tea, or serve as a sweet addition to a brunch spread!
Apricot Coconut Crumble Bars
Deliciously soft and crumbly bars with a tangyapricot filling, complemented by coconut in a buttery crust—perfect for anytime of day.
Ingredients
For the Crust and Topping
- 1 ½ cups all-purpose flour
- ½ cup packed brown sugar
- ½ cup unsweetened shredded coconut
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter melted (about 113 g)
- 1 large egg
For the Filling
- 2 cups dried apricots chopped (about 300 g)
- 1 cup water about 240 ml
- ½ cup granulated sugar about 100 g
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prepare the Apricot Filling In a medium saucepan, combine the chopped apricots, water, and granulated sugar. Bring to a simmer over medium heat, stirring occasionally, for about 10-12 minutes until the apricots are softened and the mixture thickens. Remove from heat, stir in the lemon juice and vanilla extract, and set aside to cool.
- Preheat Oven and Prepare Pan Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper, allowing some paper to hang over the edges for easy removal.
- Make the Crust and Topping Mixture In a large mixing bowl, whisk together the flour, brown sugar, shredded coconut, baking powder, and salt. Add the melted butter and egg, stirring until combined. The mixture should be crumbly but hold together when pressed.
- Assemble the Bars Press about two-thirds of the crust mixture firmly into the prepared pan, creating an even layer for the base. Spread the cooled apricot filling evenly over this base. Sprinkle the remaining crust mixture over the top of the filling, creating a crumble effect.
- Bake the Bars Place in the preheated oven and bake for 25 to 30 minutes, or until the topping turns a lovely golden brown and the filling is bubbling joyfully at the edges. Remove from the oven and let cool completely in the pan.
- Slice and Serve Once cool, lift the bars from the pan using the parchment paper overhang and cut into squares. Enjoy these bars at room temperature or lightly chilled.