These crumble bars are so buttery and are made with fresh apricots!
Course Dessert, Snack
Keyword apricot, bars, eggless, gluten free
Prep Time 20mins
Cook Time 28mins
Total Time 48mins
Author Taleen Benson
For the bars:
1 ¾cups (259g)gluten free flour blend
10 tablespoons (141g)unsalted butterroom temperature
⅔cup (133g)granulated sugar
1tablespoonBob's Red Mill Egg Replacermixed with 2 tbsp water
For the apricot filling:
2cups apricotsabout 4-5 apricots, roughly chopped
¼cup (50g)granulated sugar
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.