Best Pineapple Apricot Bars Recipes

APRICOT AND PINEAPPLE CRISPS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray 4 (10-ounce) ramekins with vegetable oil cooking spray. Set aside.
• For the filling: In a medium bowl, mix together the pineapple chunks, apricots, cinnamon, arrowroot, and reserved pineapple juice. Divide the mixture equally between the ramekins.
• For the topping: In a food processor, combine the flour, oats, butter, sugar, pecans, and salt. Pulse together until the butter is the size of peas.
• Spoon the topping over the filling mixture. Place the ramekins on a small baking sheet and bake until golden and the filling is bubbling, 18 to 20 minutes. Cool for 10 minutes and serve.

APRICOT BARS

Steps:

• 1. Cook apricots and raisins in a saucepan of water for 10 minutes. Drain.
• 2. In a bowl, cream butter, eggs, and sugar. Add lemon juice.
• 3. In a separate bowl, sift flour and baking powder. Add to creamed butter mixture.
• 4. Add apricots, raisins, and pineapple.
• 5. Pour into parchment lined 9x13 pan. Bake at 350 for 30-35 minutes or until brown.
• 6. Remove from pan. Cool. Dust with powdered sugar if you like. Cut into squares.

APRICOT BARS

Steps:

• In 1-quart saucepan, cook all filling ingredients, stirring constantly, just to boiling over medium heat. Reduce heat to low; cover and simmer 25 to 30 minutes, stirring occasionally, until apricots are tender and filling has thickened. Cool.
• Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In medium bowl, mix 1 cup whole wheat flour, the all-purpose flour, baking powder, baking soda and salt. In large bowl, beat egg, brown sugar, oil, orange juice concentrate and vanilla with electric mixer on medium speed until smooth. Stir in flour mixture until blended. Reserve 1/2 cup dough mixture for topping.
• Pat remaining dough in pan. Spread filling over dough. Add remaining 2 tablespoons whole wheat flour and the butter to reserved dough mixture. With pastry blender or fork, mix until crumby; sprinkle over filling.
• Bake 25 to 30 minutes or until top is golden and firm. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

APRICOT BARS

Steps:

• Preheat the oven to 350˚F.
• Using a hand held mixer or stand mixer with the flat beater attachment, beat the butter and sugar together until light and fluffy. Blend in the egg yolks 1 at a time. Scrape down the sides of the bowl and add the flour and salt, mixing well. Scrape the bowl again, add the walnuts, and stir until the mixture is thoroughly blended.
• Spread two-thirds of the dough into a 9 × 13-inch baking pan, using lightly floured hands to pat and distribute the mixture evenly. The dough should be about 3/8 inch thick. Wrap the remaining dough in plastic wrap and place it in the freezer.
• Bake the crust for approximately 35 minutes, or until it is light golden brown in the middle, golden on the edges, and lightly springy in the center. Spread the apricot preserves evenly over the warm crust, just to the edges but not touching the sides of the pan. Using the large holes of a box grater, shred the chilled remaining dough evenly over the apricot preserves. Return to the oven and bake for another 25 to 30 minutes, or until the topping is light golden brown.
• Let the bars cool for 1 hour and then cut them into 24 squares.
• The bars can be stored, covered, at room temperature for up to 5 days.