Best Brandied Apricot Crumb Bars Recipes

APRICOT CRUMBLE BARS

Steps:

• Preheat oven to 375F.
• Line a 9x13 pan with parchment paper or foil. Spray the dish with non stick spray.
• In a large bowl, whisk together the flour, almond flour, sugar, and salt. Using a stand mixer or electric mixer, beat 16 Tablespoons (2 sticks, 1/2 pound) of butter at low speed into the flour until it is incorporated and looks like wet sand. (Alternatively, do this in a large bowl with your fingers, squishing the butter into the flour).
• Remove one cup of the flour mixture for the topping and set aside.
• Take the remaining flour mixture and press it into an even layer across the bottom of the dish.
• Bake the bottom crust in the dish until the edges just start to brown, approximately 15 minutes.
• While the bottom crust is baking, combine the reserved flour mixture, oats, almonds, and brown sugar in a medium bowl. Stir to combine.
• Add the remaining 2 Tablespoons of butter to the almond mixture and pinch it to combine, making clumps of the streusel. Set aside.
• In a small bowl, combine the apricot jam, diced apricots, and lemon juice. Stir to combine.
• When the bottom crust has been removed from the oven, spread the apricot jam mixture across the warm crust. Then sprinkle the streusel mixture across the top.
• Bake the crumble bars for approximately 20-25 minutes until the top is browned and the edges of the apricot mixture are bubbling.
• Let cool completely or until just slightly warm, approximately 2 hours. Use the foil or parchment to remove the bars from the dish and cut into pieces. Re-warm if desired in pieces or as a whole. Serve with ice cream or whipped cream if desired.

WINNING APRICOT BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

BRANDIED CRANBERRY-APRICOT BARS

Steps:

• In a 4 cup glass measuring bowl combine raisins, cranberries, apricots, and brandy or water.
• Cover with plastic wrap; turn back a corner to vent.
• Cook on high for 2 minutes.
• (Or, place fruit and brandy in a saucepan; bring to boiling. Remove from heat.) Let stand for 20 minutes.
• Drain.
• For crust, in a medium mixing bowl stir together 1 cup flour and 1/3 cup brown sugar.
• Cut in margarine or butter till mixture resembles coarse crumbs.
• Press into an ungreased 8x8x2-inch baking pan.
• Bake in a 350* oven about 20 minutes.
• or till golden.
• In a medium bowl beat eggs with a mixer on low speed for 4 minutes.
• ;stir in the 1 cup brown sugar, the 1/2 cup flour, and vanilla.
• Add drained fruit and nuts; stir to mix.
• Pour mixture over crust; spread evenly.
• Bake about 40 minutes.
• or till a toothpick inserted near the center comes out clean, covering with foil the last 10 minutes.
• to prevent over-browning.
• Cool.
• Sprinkle with powdered sugar.
• To serve, cut into squares.
• Makes 16 bars.