These apricot crumble bars are so soft and buttery! The apricot filling is slightly tart and balances out the sweet dough perfectly.
There's something about crumble bars that I just love as a Summer treat. I think what's appealing about them is that they're so easy and, once you have a base recipe down, you can play around with the filling and use just about any fruit that you have on hand!
In this case, I wanted to do an apricot filling simply because I love apricots and happened to have a whole bunch that I wanted to use up before they went bad! Growing up, we had a big apricot tree in our backyard and it was always fun to enjoy fresh fruit straight from the tree.
So I thought it was about time I added some apricot-filled treats to this blog! These bars are so beyond easy to make. The crumble is sweet and buttery, and it complements the tartness of the apricots perfectly.
Speaking of which, you may need to play around with the amount of sugar and honey you add to your filling. The apricots I used when developing this recipe were very tart, so I sweetened the filling quite a bit. It's always a good idea to taste a bit of the filling to figure out if you need more sugar.
Why You'll Love These Apricot Crumble Bars...
- They're perfect to take to a BBQ! I like slicing these up in 9 even-sized bars, but you could probably get away with cutting them smaller to make more servings.
- Like I said, the slightly tart filling + sweet crumbly dough is a truly winning combination.
- The crumble on top is the same dough we're using as the base, so this is an extra easy and straightforward recipe.
What You'll Need...
- The dry ingredients: flour (my go-to is Bob's Red Mill 1 to 1) + baking powder + salt.
- The fat: butter.
- The flavor: sugar + vanilla extract.
- For apricot crumble bars without eggs: Bob's Red Mill Egg Replacer.
- For the filling: apricots + sugar + honey + arrowroot.
How To Make...
To make my apricot crumble bars, we'll start with the dough. Combine the dry ingredients in a bowl, just so it's ready when you need it, and set that aside.
Next, cream the butter with the sugar until it's smooth and slightly lighter in color. Add in the egg replacer and vanilla extract, then add the dry ingredients and mix on low speed until a soft dough forms.
To make the filling, add all filling ingredients to a medium saucepan and heat over medium-high heat. You'll want to cook the filling for around 6 minutes.
Now we're going to transfer two-thirds of the dough to a lined square baking pan. Press the dough into an even layer. Spread the filling on top, then sprinkle the remainder of the dough on top of that. Bake on 350ºF for around 28 minutes. Cool completely before slicing up into bars.
Tips For Making The Best Apricot Crumble Bars...
- As always, my top tip is to use a scale to weigh your flour. This is the absolute best way to ensure that you are adding the right amount to your dough. Too much flour will result in bars that are too dry. We'll need 259 grams of flour for this recipe.
- As mentioned above, I highly recommend tasting a bit of the filling as it's cooking to see if you need to add more sugar and/or honey to sweeten it up. This depends entirely on how tart your apricots are.
- I always find it super easy to lift the parchment paper out of the baking pan once the bars have cooled completely, and then slice it up that way.
- To make these apricot crumble bars dairy-free, you would just need to swap in your favorite non-dairy butter. I haven't tested it but don't see why it wouldn't work!
- If you're not looking to make these apricot crumble bars without eggs, feel free to use 1 egg instead of the egg replacer.
- Cornstarch may be used instead of arrowroot for the filling. You can simply swap it without making any adjustments to the amount.
Did you try my apricot crumble bars? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
For More Gluten Free Bars, Check Out My...
Apricot Crumble Bars - Gluten Free, Eggless
For the bars:
- 1 ¾ cups (259g) gluten free flour blend
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 10 tablespoons (141g) unsalted butter room temperature
- ⅔ cup (133g) granulated sugar
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- 1 teaspoon vanilla extract
For the apricot filling:
- 2 cups apricots about 4-5 apricots, roughly chopped
- ¼ cup (50g) granulated sugar
- 2 tablespoons honey
- 1 tablespoon arrowroot
- Preheat the oven to 350℉. Line a 9” square baking pan with parchment paper and set aside.
- In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the prepared egg replacer and vanilla extract and beat to combine. Add the dry ingredients and mix on low speed until combined.
- To make the filling, in a medium saucepan, heat the apricots, sugar, honey, and arrowroot together over medium-high heat for about 6 minutes, stirring occasionally.
- Press two-thirds of the dough into the bottom of the prepared pan. Spread the filling on top evenly, then sprinkle the remaining dough to cover the filling. Bake for 28-30 minutes, or until the edges are slightly golden. Allow the bars to cool in the pan completely before removing and slicing.
- Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
- Cornstarch may be used as a 1:1 substitute for the arrowroot.
- Depending on how tart your apricots are, you may want to add a bit more sugar. Taste the filling as it's cooking and add more sugar, one tablespoon at a time, if needed.