Apricot Coconut Crumble Bars Recipes

APRICOT COCONUT CRUMBLE BARS

Steps:

• Sift together the flour, sugar, baking powder, coconut and salt.
• Using your hands or a pastry blender cut the butter into the dry ingredients until the it is completely incorporated and the mixture resembles a coarse crumbly meal.
• Press half of the crumb mixture into the bottom of a 9 x 13 inch well greased baking pan.
• Pour and spread the apricot filling evenly over the bottom crumbs.
• Gently sprinkle the remaining crumbs over the apricot filling and press down gently.
• Bake in a 350 degree F oven for 40 - 45 minutes or until light golden brown in color. Cool completely in the pan before cutting into squares and serving.
• Simmer the chopped apricots, sugar and water until the apricots are softened and the mixture comes to a jam-like consistency.
• Alternatively, you can use a good quality apricot jam. You will need about 2½ cups.

APRICOT COCONUT BARS

Steps:

• Preheat oven to 350 degrees.
• Place butter, sugar and 1 cup flour in a large bowl.
• Cut butter in with a pastry blender until coarse crumbs form.
• Press crumbs firmly into bottom of a greased 9 inch square pan to make a crust.
• Bake for 25 minutes.
• Remove pan from oven to a wire rack to cool.
• Combine the remaining 1/3 cup flour, baking powder, salt, eggs, condensed milk, coconut, and apricots in a medium bowl.
• Mix well.
• Spread mixture evenly over crust.
• Bake at 350 degrees for 35 minutes.
• Cool in pan.

COCONUT APRICOT BARS RECIPE

Steps:

• Preheat the oven to 350º. Line 9 x 13 baking pan with non-stick foil (or regular foil sprayed with cooking spray).
• In large mixing bowl cream butter and sugar. Add egg, mix well. Mix together the flour and baking powder and add to the butter mixture. Add coconut, nuts and vanilla, blending well.
• Press two-thirds of the dough into the prepared baking pan. Spread with preserves. Crumble remaining dough over top of preserves. Sprinkle with a handful more of almonds if desired.
• Bake at 350° for 30 - 35 minutes or until golden brown. Cool and cut into squares.

APRICOT BARS WITH COCONUT CRUMBLE TOPPING

Steps:

• Preheat oven to 350ºF.
• Line 9x9 square baking pan with aluminum foil.
• Grease the foil insert.
• In a medium mixing bowl combine the dry ingredients: flour, oats, brown sugar, baking soda, and salt.
• Cut the butter into the dry ingredient mixture using a sturdy pastry blender.
• Set aside 1/2 cup of the crust mixture to use for the topping later.
• Using your fingers, pack the crumb mixture into the prepared baking pan, covering the bottom of the pan evenly.
• Bake the crust for 15 minutes.
• While the crust is baking, pour the apricot preserves into a small mixing bowl and stir it up to soften.
• In another small mixing bowl, toss the toasted coconut with the reserved crust mixture.
• Remove the crust from the oven and spread the apricot preserves evenly over the top of the crust.
• Sprinkle the toasted coconut and crumb mixture over top of the preserves.
• Return to oven for about 15 minutes or until topping starts to brown slightly.
• Cool bars completely in the pan on a wire cooling rack.
• When completely cool, lift the bars out of the pan using the aluminum foil insert.
• Remove the foil, and cut into rectangles.

WINNING APRICOT BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

APRICOT-COCONUT SQUARES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together butter, sugar, and 1 cup flour. Press into the bottom of an ungreased 9x13 inch pan.
• Bake for 25 minutes in preheated oven. In small saucepan, bring apricots and water to a boil, and cook for 10 minutes. Drain, chop, and set aside to cool.
• In a medium bowl, beat eggs and brown sugar. Stir in 1/3 cup flour, baking powder, salt, vanilla, and lemon juice. Fold in nuts and chopped apricots. Stir in coconut, if desired. Pour over the prepared crust.
• Bake for an additional 20 minutes in the preheated oven, or until firm. Cool, and dust with confectioners' sugar before cutting into squares.

APRICOT COCONUT FILLED OAT BARS

Steps:

• Heat oven to 350°.
• In a large mixer bowl combine all crumb ingredients.
• Beat low speed, scraping bowl often, until mixture is crumbly, 1-2 minutes.
• Reserve 1 cup of mixture; press remaining mixture into a greased 13x9-inch pan.
• Spread the apricot preserves to within 1/2 inch from the edge of the crumb mixture.
• Sprinkle with crumb mixture and coconut.
• Bake 22-27 minutes, or until edges are lightly browned.
• Let cool completely before you cut into bars.

APRICOT-CHERRY BARS WITH OATMEAL CRUMBLE TOPPING

Steps:

• Adjust oven rack to lower-middle position; heat oven to 325 degrees. Spray a 13-by-9-inch Pyrex baking pan with vegetable cooking spray. Set aside.
• In a medium bowl, mix flour, oats, brown sugar and salt. Stir in butter with a fork until well mixed and clumps have formed. Spread 1 1/2 packed cups of oat mixture over the bottom of the pan, pressing to form a thin crust.
• Mix coconut, almonds, cherries, apricots and milk in a large bowl. Pour over crust, using a rubber spatula to evenly distribute and press down. Sprinkle remaining oat mixture over dried fruit filling.
• Bake until lightly golden, about 30 minutes. Cool to room temperature. (You can cover and store at room temperature up to 2 days.)
• To serve, cut into generous 1 1/2-inch squares.