Our favorite apricots to use for these bars are the flavorful heritage Blenheims. The flavor is extraordinary.
INGREDIENTS:
2 lbs. ripe apricots, cut in half and pits removed
3/4 cup sugar, use more or less depending on the ripeness and sweetness of apricots
1 tablespoon orange liqueur (such as Grand Marnier)
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup cold butter, cut into small cubes
1 cup old-fashioned oats
METHOD:
Preheat oven to 350°F. Generously mist a 2-quart baking dish with non-stick cooking spray.
In a saucepan, combine the apricots and sugar. Bring the mixture up to a boil and immediately reduce the heat. Cook until the sugar is dissolved and the apricots are soft. (Cooking time will vary depending on the ripeness of the apricots. If they are ripe and soft, it will take just a minute or two of cooking.) Stir in the orange liqueur.
Place the cooked apricots in a food processor bowl and process until the mixture is smooth. Place mixture in a bowl and set inside the freezer to chill while you make the crumble crust and topping.
In a mixing bowl, whisk together the flour, brown sugar, salt, and baking soda. Using a pastry cutter, cut in the butter pieces into the flour mixture until it resembles coarse sand. Lightly stir in the oats.
Place two-thirds of the crust mixture into the prepared baking dish and press evenly into the bottom of the dish. Spread the apricot puree evenly over the crust bottom. Sprinkle the remaining crust over the top of the apricot puree.
Bake for 1 hour or until the crust is golden brown.
Allow to cool, then slice and serve. Store the remaining bars in the refrigerator.
YIELD: 12 Bars
