Apricot Coconut Crumb Bars

Yield

24 squares

Prep Time / Cook Time

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Activity Guide

Car Camping, Picnic

Ingredients

  • 12 ounces chopped dried apricots
  • 1/2 cup sugar
  • 1 1/2 cups water
  • 2 1/4 cups all-purpose flour
  • 1 1/4 cups powdered sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup coconut oil

Tools

  • Cutting board
  • Knife
  • Large bowl
  • Medium pot
  • Whisk
  • 9x13-inch or similar sized baking pan
  • Pastry blender (optional)
  • Food processor, blender, or immersion blender

Method

  1. Preheat the oven to 350° F. Lightly grease a 9×13-inch baking pan.
  2. In a medium pot, combine the apricots, sugar and water. Bring to a boil and then reduce the heat to a simmer. Cook the mixture until the apricots are softened and have absorbs most of the water. Cool slightly and puree in a food processor or blender.
  3. Whisk together the flour, powdered sugar, salt and baking powder in a mixing bowl. Cut in the coconut oil using a pastry blender or your fingers, until the mixture is crumbly but holds together when squeezed. Alternately, you can use a food processor to make the crust and topping.
  4. Set aside about 1 1/4 cups of the crumb mixture, and press the remaining into the baking sheet. You should push the crust evenly into the bottom of the baking sheet and a little bit up the sides. Bake the crust for 14-16 minutes and remove it from the oven.
  5. While the crust is still warm, spread the filling over it. Sprinkle the remaining crumb mixture over the top of the apricot filling. Bake again for about 30 minutes, or until the topping is nicely browned. Cool completely and cut into squares.