Apricot walnut crumble deliciously tempting
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This versatile recipe can use practically any fruit jam or compote for the filling. As an added bonus freezes very well too.
Just get them into the freezer immediately after they cool completely. This will preserve their freshness and prevent the inevitable overindulgence that will follow.
Apricot Coconut Crumble Bars
Apricot Coconut Crumble Bars – a buttery coconut crumble bar with a delicious apricot compote filling. Freezes quite well too.
PREP TIME30 minutes
COOK TIME45 minutes
TOTAL TIME1 hour 15 minutes
Ingredients
FOR THE COCONUT CRUMBLE
• 2 cups flour
• ¾ cup sugar
• 1 tsp baking powder
• 2 cups dried coconut, , medium cut
• pinch salt
• 1 cup butter, , cut in small pieces
FOR THE APRICOT FILLING
• 3 cups chopped dried apricots, , (finely diced before measuring)
• 1 cup sugar
• 1½ cups boiling water
Instructions
TO MAKE THE CRUMBLE
• Sift together the flour, sugar, baking powder, coconut and salt.
• Using your hands or a pastry blender cut the butter into the dry ingredients until the it is completely incorporated and the mixture resembles a coarse crumbly meal.
• Press half of the crumb mixture into the bottom of a 9 x 13 inch well greased baking pan.
• Pour and spread the apricot filling evenly over the bottom crumbs.
• Gently sprinkle the remaining crumbs over the apricot filling and press down gently.
• Bake in a 350 degree F oven for 40 – 45 minutes or until light golden brown in color. Cool completely in the pan before cutting into squares and serving
Just get them into the freezer immediately after they cool completely. This will preserve their freshness and prevent the inevitable overindulgence that will follow.
Apricot Coconut Crumble Bars
Apricot Coconut Crumble Bars – a buttery coconut crumble bar with a delicious apricot compote filling. Freezes quite well too.
PREP TIME30 minutes
COOK TIME45 minutes
TOTAL TIME1 hour 15 minutes
Ingredients
FOR THE COCONUT CRUMBLE
• 2 cups flour
• ¾ cup sugar
• 1 tsp baking powder
• 2 cups dried coconut, , medium cut
• pinch salt
• 1 cup butter, , cut in small pieces
FOR THE APRICOT FILLING
• 3 cups chopped dried apricots, , (finely diced before measuring)
• 1 cup sugar
• 1½ cups boiling water
Instructions
TO MAKE THE CRUMBLE
• Sift together the flour, sugar, baking powder, coconut and salt.
• Using your hands or a pastry blender cut the butter into the dry ingredients until the it is completely incorporated and the mixture resembles a coarse crumbly meal.
• Press half of the crumb mixture into the bottom of a 9 x 13 inch well greased baking pan.
• Pour and spread the apricot filling evenly over the bottom crumbs.
• Gently sprinkle the remaining crumbs over the apricot filling and press down gently.
• Bake in a 350 degree F oven for 40 – 45 minutes or until light golden brown in color. Cool completely in the pan before cutting into squares and serving
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