Apricot Crumble Bars
Who doesn't love a good crumbly bar made with a buttery shortbread crust?! If I hear the word shortbread I'm sold. To take these bars to the next level, I added apricot preserves and crumbled more shortbread dough on top mixed with granola & then sprinkled with sliced almonds!
The combination of textures is what makes these bars AMAZING! There is also something to be said for a perfectly "imperfect" dessert ya know?! I've always been drawn to cobblers and lots of other desserts that are the most beautiful & delicious because of their organic messiness. I think it really shows the HEART behind baking, and they were made from scratch. ❤️
It truly is one of my greatest joys to bake & cook for others, and I think it is super important that people realize that the food you prepare doesn't have to look "perfect" in order for it to be a blessing to others! In fact, I think people appreciate it the most when things are a little messy. For example, you can see that I hardly ever cut bars perfectly even. I try my best, but I most definitely don't make a recipe all over again just to take perfect pictures. I think it's important for y'all to see how I would actually serve the dessert in real life!
All that to be said I cannot recommend these bars enough! They transport really well, so they would be perfect to take to a friend or neighbor. A scoop of vanilla ice cream would also be delightful on top! ;)
Bon appétit y'all!
Apricot Crumble Bars
Yields 9-12 servings
Prep time: 15 minutes
Cook time: 45 minutes
INGREDIENTS
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
2 1/3 cups all-purpose flour
1/2 teaspoon coarse kosher salt
12 – 13 ounces good apricot preserves, such as Bonne Maman
2/3 cup granola, without dried fruit
1/4 cup sliced almonds, divided
Confectioners’ sugar, optional garnish
NOTES
Bars can be stored in an airtight container at room temperature for 4-5 days.
Recipe adapted from Barefoot Contessa.
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INSTRUCTIONS
Preheat the oven to 350 degrees.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until combined. Turn the mixer down to low and add the vanilla.
In a separate bowl, sift together the flour and salt. With the mixer on low, slowly add the flour to the butter mixture. Mix until the dough comes together in a ball.
Turn out on a flat surface and divide 2/3 of the dough and pat into a 9-inch square baking pan with your fingertips. The dough should go up the sides about 1/4 inch.
Spoon the apricot preserves on top of the dough and spread evenly leaving a 1/4 inch border of dough.
Place the remaining 1/3 of the dough back into the bowl. Add the granola & mix with your hands until it is well incorporated into the dough.
Crumble the dough all over the apricot preserves. (The more crumbly it is the better!) 🙂
Sprinkle the sliced almonds evenly over the crumbles.
Bake for 45 minutes, until lightly browned.
Let cool completely and slice into 9-12 bars.
Dust with powdered sugar (optional).