Blenheim Apricot Bars

These buttery, crumb-topped Apricot Bars capture the essence of summer in every bite. Made with fragrant, sun-ripened Blenheim apricots, a beloved heritage variety prized for its exceptional flavor, these bars strike a perfect balance of sweet and tart. The filling is gently cooked to a jam-like consistency, then layered between a tender oat crumble crust. Perfect for picnics, afternoon tea, or a simple dessert, they celebrate the fleeting beauty of apricot season in the most delicious way.

INGREDIENTS:

2 pounds ripe apricots, halved and pitted
3/4 cup sugar (adjust to taste, depending on fruit sweetness)
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 spray or line with parchment paper, leaving a slight overhang for easy removal.

In a medium saucepan, combine apricots and sugar. Bring to a gentle boil over medium-high heat, then immediately reduce to a simmer. Cook, stirring often, until the apricots soften and the sugar dissolves — about 2–5 minutes, depending on ripeness. Stir in the orange liqueur, remove from heat, and let cool slightly. Transfer the mixture to a food processor and pulse until smooth. Pour into a bowl and refrigerate (or place in the freezer) to chill while preparing the crust.

In a large bowl, whisk together flour, brown sugar, salt, and baking soda. Add the cold butter cubes and cut in using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Stir in oats until evenly distributed.

Press two-thirds of the crust mixture firmly into the bottom of the prepared dish to form an even layer. Spread the chilled apricot puree evenly over the crust. Sprinkle the remaining oat mixture over the top, pressing lightly.

Bake for 50–60 minutes, or until the top is golden brown and the filling is bubbling slightly at the edges. Cool completely in the pan before slicing into bars.

Serve at room temperature or slightly chilled.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

SERVING SUGGESTIONS: