Apricot Crumble Bar Recipe
3.5 cups plain flour
½ tsp + pinch salt
5 tsp minced rosemary
250g butter (room temperature)
1 cup icing sugar
2 tsp vanilla extract
4 cups dried apricots
4 cups water
1 cup caster sugar
6 tsp honey
150g extra butter
1 cup packed dark brown sugar
1 cup plain flour
2/3 cup pecans coarsely chopped (or half cup macadamias)
Preheat oven to 180c
In a saucepan, apricots, water, caster sugar, honey, and salt. Bring up to a simmer and then cook until apricots are very tender and the liquid has thickened to a syrup consistency. This will take about 35 – 45 minutes. Once cooled, blitz the apricots in a food blender until smooth.
Mix together 3.5 cups flour with the salt and rosemary
In a mixer, cream the butter with the icing sugar and vanilla extract until fluffy. Turn the sped to low and slowly add the flour and mix until just incorporated.
Scape the dough into the baking pan and with your fingers lightly push the dough into the pan so that it evenly covers the bottom.
Bake the crust in the oven for 30 minutes until lightly golden colour. Let it cool on a rack for about 30 minutes while you make the apricot mixture.
Either in a stand mixer with a paddle or attachment of with your fingers, combine the remaining 1 cup of flour and the chilled butter, dark brown sugar, and pecans. Beat or rub with your fingers until it resembles breadcrumbs.
Spread the apricot mixture evenly over the baked crust, sprinkle the crumble over the apricot and bake for 30 minutes until golden on top. Let it cool in the pan before trying to lift it out otherwise it may break apart.