6-7large ripe apricotspitted & diced **Fairly firm apricots with no shriveled skin
½tspvanilla extract
½tspfresh lemon juice
Icing:
½cuppowdered sugar
¼tspvanilla extract
½tbspmilkmore 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.