These Buttery Apricot Crumble Bars are a sunny twist on classic shortbread—perfect for summer gatherings, picnics, or an afternoon treat with tea. Dried sweet-tart apricots are slowly simmered into a fragrant filling, then layered between buttery shortbread and finished with a golden crumble topping. The result is a bar that’s rich yet refreshing, with a tender bite and just the right hint of spice. They travel well, slice cleanly once chilled, and keep beautifully, making them a go-to recipe for entertaining or gifting.
INGREDIENTS:
Apricot Filling
3 cups dried apricots
3 cups water
½ cup granulated sugar
1 tablespoon flour
2 tablespoons butter, room temperature|1 tablespoon fresh lemon juice
¼ teaspoon nutmeg
¼ teaspoon salt
Shortbread Crust and Topping
2 cups unsalted butter, softened
1 cup granulated sugar
1 ½ cups powdered sugar
1 tablespoon vanilla extract
4 cups all-purpose flour
METHOD:
Preheat oven to 325°F (165°C). Line a 13×9-inch baking pan with foil, extending the foil over the edges to create “handles” for easy removal. Lightly spray the foil with cooking spray.
Make the apricot filling:
Combine apricots and water in a medium saucepan. Cover and bring to a boil over medium-high heat.
Reduce heat to low and simmer gently for 20 minutes, until the apricots are plump and soft.
Remove from heat and let cool slightly. Drain the apricots, reserving the cooking liquid.
Transfer apricots to a food processor or blender and purée until smooth, adding a little reserved liquid as needed (the mixture should be thick, not runny).
Stir in the sugar, flour, butter, lemon juice, nutmeg, and salt until well combined. Set aside to cool completely before using.
Make the shortbread dough:
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until light and creamy, about 2 minutes.
Add powdered sugar and vanilla; mix until combined.
Add flour gradually, mixing just until a soft dough forms (do not overmix).
Bake the base:
Press HALF of the dough evenly into the prepared pan to form the bottom crust.
Chill the remaining dough in the refrigerator (this will make it easier to crumble later).
Bake the crust for 15 minutes. Remove from oven but keep the oven on.
Assemble the bars:
Spread the cooled apricot filling evenly over the baked crust.
Remove the reserved dough from the refrigerator. Break it into small pieces and scatter evenly over the filling to create a crumble topping.
Bake again:
Return the pan to the oven and bake for 25–30 minutes, or until the topping is set and lightly golden brown.
Cool and cut:
Allow the bars to cool completely in the pan on a wire rack.
Refrigerate for at least 1 hour before cutting (this helps them set and slice neatly).
Run a knife along the edges, then lift the bars out using the foil handles. Transfer to a cutting board and cut into squares or rectangles.
Storage:
Store bars in an airtight container in the refrigerator for up to 1 week.
For longer storage, freeze for up to 2 months. Thaw overnight in the fridge before serving.
