Quick apricot crum­ble bars

Country Smallholding - - Great Garden Recipes -

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.

IN­GRE­DI­ENTS

475g apri­cots 2 ta­ble­spoons lemon juice 2 ta­ble­spoons gran­u­lated sugar 1 ta­ble­spoon or­ange juice

PLUS:

100g plain flour 25g whole­meal flour 110g salted but­ter, diced 100g golden gran­u­lated sugar 150g por­ridge oats

METHOD

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

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