Apricot Jam Crumble Bars
Recipe and photo by Megan Horowitch of Short Girl Tall Order!
Apricots might be summer's most underrated fruit, constantly outshone by their peach and nectarine counterparts. If you’re anything like we used to be, you probably associate the taste of apricots with the dried fruit version you can find in most grocery stores, which don't compare to the perfectly sweet, yet tart, taste of a ripe apricot in the summer. There is one thing we do think is better than fresh apricots, and that's fresh apricot jam! We hope you enjoy these absolutely decadent, fruit-filled Apricot Jam Crumble Bars.
- 2 c all purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/4 c white sugar
- 1/2 c brown sugar
- 1/2 c coconut oil *liquid
- 1 flax egg (mix 1 Tbsp ground flax seed with 3 Tbsp water and let sit 5-10 minutes until thick paste forms)
- 1 tsp vanilla bean paste/extract
- 2 Tbsp non-dairy milk (like almond milk)
- 6 Tbsp apricot jam (recipe below)
- 1/8 c crushed almonds
- 2-3 small apricots, pits removed (about 1 c, diced)
- 1/3 c sugar
- 1 tsp lemon juice
Preheat your oven to 350F.
In a mixing bowl sift together your flour, baking soda, and salt. Set aside.
In a large mixing bowl, add in your sugar, coconut oil, flax egg, nut milk, and vanilla bean paste and use a standing mixer/whisk to combine. Once combined, slowly add in your dry mix containing the flour, salt, and baking soda until thoroughly mixed. The batter will be thick like cookie dough, but should not be dry and crumbly. If the batter is too dry, add in 1/2 Tbsp of extra nut milk at a time until you get a firm but semi-sticky dough texture.
Take out 3/4 of your dough and add it to a greased 8*8 ceramic baking dish. Use a spatula or spoon to pat the dough down so that it is spread evenly. Add to the oven and bake for 10 minutes.
While the dough is baking, chop your almonds and add them to the remaining 1/4 of dough in the mixing bowl.
Remove the baking dish from the oven at the 10 minute mark and evenly coat with the apricot jam. Next, take your remaining dough with the chopped almonds, break into chunks, and sprinke the junks of dough on top of the jam.
Add the dish to the oven and bake an additional 20 minutes. Remove from the oven and let cool before slicing into 9 even pieces. Enjoy!
Add all of your ingredients to a small saucepan over high heat and bring to a boil.
Once the jam is boiling, turn the heat down to a simmer so that the jam is still bubbling but more slowly. Stir consistently and cook the jam anywhere from 20-30 minutes. Check if the jam is ready at the 20 minute mark to check. If the jam easily runs off the spoon, continue to cook. If the jam slowly falls off the spoon in clumps, it is ready and can be removed from the heat. If you have a candy thermometer the setting point for jam is 220F/105C.
Jam can be enjoyed immediately! Please follow proper canning practices if you'd like to store the jam for future use.
Apricots pair well with cardamom, cinnamon, currant, ginger, maple, and rosemary. Try throwing some of those flavors into the bars to add some complexity!