Quick apricot crumble bars
These are perfect at any time of day, but especially as a breakfast treat with a dollop of yoghurt. Cuts into eight bars or 16 squares.
475g apricots 2 tablespoons lemon juice 2 tablespoons granulated sugar 1 tablespoon orange juice
100g plain flour 25g wholemeal flour 110g salted butter, diced 100g golden granulated sugar 150g porridge oats
Preheat the oven to 180°C (fan oven) or equivalent. You will need a buttered 20cm (8in) brownie tin or similar, bottom lined with greaseproof paper, cut to fit. Wash the apricots. Pat dry. Halve along the groove and remove the stone. Cut each half into four. Toss in the lemon juice and sugar. Add orange juice and simmer for 5-10 minutes, stirring frequently until soft. Beat into a rough puree with a wooden spoon. Combine plain and wholemeal flour. Rub in the butter. Stir in the sugar and work in. Work in the oats with your fingertips. Spread two thirds of the crumble in the tin, while reserving the remainder for the top. Tamp down with the back of a metal spoon. Bake for 12-15 minutes until firm and beginning to colour. Spread apricot puree over the base and scatter the remaining crumble over. Return to the oven for a further 30-35 minutes. Cool in the tin and mark into squares.
Apricot crumble bars are perfect at any time of the day, but especially at breakfast with yogurt