APRICOT CRUMB SQUARES

Apricot crumb squares image

Apricot crumb squares for high days and holidays

Provided by Sara Buenfeld

Categories Afternoon tea, Snack, Supper, Treat

Time 1h15m

Number Of Ingredients 12

Ingredients

175g plain flour
140g light muscovado sugar
140g butter , softened
1 tsp ground cinnamon
175g butter , softened
200g golden caster sugar
3 large eggs
175g plain flour
1 tsp baking powder
2-3 tbsp milk
8 fresh apricots , quartered (or canned in natural juice)
icing sugar for dusting

Steps:

Preheat oven to fan 160C/ conventional 180C/gas 4 and butter a shallow 22cm square cake tin. Put all the topping ingredients in a food processor with 1⁄2 tsp salt and blend to make a sticky crumble.
Using an electric hand whisk or wooden spoon, blend the cake ingredients, except milk and apricots, gradually adding enough milk to make a creamy mixture that drops from the spoon. Spread in the tin and scatter with apricots. Top with the crumble and press down.
Bake for 45-50 minutes until golden and a skewer comes out clean. Cool in tin, cut into 16 squares and dust with icing sugar. (Keeps up to 5 days in a plastic container in the fridge.)

Nutrition Facts : Calories 332 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.52 milligram of sodium