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Apricot Crumb Bars

Delicious apricot crumb bars with fresh apricot filling sandwiched between buttery and crumbly dough sprinkled with sliced almonds–part pie and part cobbler.

Apricot Crumb Bars

These little beauties are simple to make and a great way to use fresh apricots during the summer. These apricot crumb bars are really easy to make, taste a little sweet & a little tart, and they are so delicious! I drizzled vanilla icing on top of the bars and served them with a bit of vanilla ice cream for the perfect summer dessert that we all enjoyed.

Apricot Crumb Bars

How to Make Apricot Crumb Bars

Preheat the oven to 350 degrees. Line an 8×8-inch baking dish with a bit of parchment paper, if desired. Lightly spray the baking dish and parchment with cooking spray.

To make the crumb bars, whisk together the flour, sugar, baking powder, salt, and cinnamon in a medium bowl. Cut in the butter using a pastry cutter, until the butter mixture resembles coarse sand. Add the beaten egg and mix until the dough starts to hold together, but is still crumbly.

Gently press a little more than half of the crumbly dough firmly into the bottom of the prepared pan to make a crust.

Apricot Crumb Bars

Mix in the sliced almonds with the remaining crumbly dough; set aside.

Prepare the apricots by combining the diced apricots, sugar, cornstarch, cinnamon, cardamon, vanilla, and lemon juice together in a small bowl. Mix until well combined. Pour evenly on top of the crust.

Apricot Crumb Bars

Using your hands, press together handfuls of the remaining almond crumb topping to create clumps. Scatter the clumps over the top of the apricot layer leaving some apricot showing through.

Apricot Crumb Bars

Bake for 45-50 minutes, or until lightly browned. Cool completely then chill before cutting and icing.

To make the icing, combine the powdered sugar, vanilla extract, and milk together until creamy and smooth. Drizzle on top of the bars right before serving. Enjoy.

Store remaining iced bars in an airtight container in the refrigerator.

Apricot Crumb Bars

Apricot Crumb Bars

Apricot Crumb Bars

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 9 - 12
Author: Pam - For the Love of Cooking

Equipment

Ingredients

Crust:

  • cups flour
  • ½ cup white sugar
  • ½ tsp baking powder
  • ¼ tsp salt
  • tsp cinnamon
  • ½ cup cold unsalted butter cut into cubes
  • 1 small egg beaten

Peach Filling:

  • ¼ cup white sugar
  • ½ tbsp cornstarch
  • tsp cinnamon
  • tsp cardamon
  • 6-7 large ripe apricots pitted & diced **Fairly firm apricots with no shriveled skin
  • ½ tsp vanilla extract
  • ½ tsp fresh lemon juice

Icing:

  • ½ cup powdered sugar
  • ¼ tsp vanilla extract
  • ½ tbsp milk more or less for desired consistency

Instructions

  • Preheat the oven to 350 degrees. Line an 8×8-inch baking dish with a bit of parchment paper, if desired. Lightly spray the baking dish and parchment with cooking spray.
  • To make the crumb bars, whisk together the flour, sugar, baking powder, salt, and cinnamon in a medium bowl. Cut in the butter using a pastry cutter, until the butter mixture resembles coarse sand. Add the beaten egg and mix until the dough starts to hold together, but is still crumbly.
  • Gently press a little more than half of the crumbly dough firmly into the bottom of the prepared pan to make a crust.
  • Mix in the sliced almonds with the remaining crumbly dough; set aside.
  • Prepare the apricots by combining the diced apricots, sugar, cornstarch, cinnamon, cardamon, vanilla, and lemon juice together in a small bowl. Mix until well combined. Pour evenly on top of the crust.
  • Using your hands, press together handfuls of the remaining almond crumb topping to create clumps. Scatter the clumps over the top of the apricot layer leaving some apricot showing through.
  • Bake for 45-50 minutes, or until lightly browned. Cool completely then chill before cutting and icing.
  • To make the icing, combine the powdered sugar, vanilla extract, and milk together until creamy and smooth.
  • Drizzle on top of the bars right before serving. Enjoy.
  • Store remaining iced bars in an airtight container in the refrigerator.
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3 Comments

  1. Love apricots and anything with that flavor. Unfortunately the fresh apricots here are not so good and very costly. But a friend in CA sent me a huge bag of dried. Can I use dried apricots if I dice them and cook them first?

    1. Caroline,

      I haven’t tried it with dried but I think it could work. I would first “plump” the apricots in a little bit of simmering orange juice or water for a few minutes then drain, chop and proceed with recipe. Please let me know how it turns out if you give it a try!

      -Pam