Apricot Crumb Squares Recipes

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APRICOT CRUMB SQUARES



Apricot crumb squares image

Apricot crumb squares for high days and holidays

Provided by Sara Buenfeld

Categories     Afternoon tea, Snack, Supper, Treat

Time 1h15m

Number Of Ingredients 12

175g plain flour
140g light muscovado sugar
140g butter , softened
1 tsp ground cinnamon
175g butter , softened
200g golden caster sugar
3 large eggs
175g plain flour
1 tsp baking powder
2-3 tbsp milk
8 fresh apricots , quartered (or canned in natural juice)
icing sugar for dusting

Steps:

  • Preheat oven to fan 160C/ conventional 180C/gas 4 and butter a shallow 22cm square cake tin. Put all the topping ingredients in a food processor with 1⁄2 tsp salt and blend to make a sticky crumble.
  • Using an electric hand whisk or wooden spoon, blend the cake ingredients, except milk and apricots, gradually adding enough milk to make a creamy mixture that drops from the spoon. Spread in the tin and scatter with apricots. Top with the crumble and press down.
  • Bake for 45-50 minutes until golden and a skewer comes out clean. Cool in tin, cut into 16 squares and dust with icing sugar. (Keeps up to 5 days in a plastic container in the fridge.)

Nutrition Facts : Calories 332 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.52 milligram of sodium

APRICOT SQUARES



Apricot Squares image

I remember my mom making these fruity bars for PTA meetings when I was in elementary school more than 40 years ago. Now I serve these bars for a variety of functions.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 12

1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon lemon extract
3 cups all-purpose flour
4 teaspoons grated orange zest
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
1 jar (18 ounces) apricot preserves
2 teaspoons lemon juice
1 teaspoon grated lemon zest

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, orange zest, baking powder and salt; gradually add to creamed mixture and mix well. Set aside one-third for the topping. , Press remaining dough into a greased 13x9-in. baking pan. Combine preserves, lemon juice and zest; spread evenly over crust. , Crumble reserved dough over filling. Bake at 350° for 40 minutes or until golden brown. Cool on a wire rack. Cut into squares.

Nutrition Facts :

WINNING APRICOT BARS



Winning Apricot Bars image

This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1-1/3 cups sweetened shredded coconut
1/2 cup chopped walnuts
1 jar (10 to 12 ounces) apricot preserves

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.

Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

LUSCIOUS APRICOT SQUARES



Luscious Apricot Squares image

Submitted by Tina Ireland of Arkadelphia, Arkansas. This bar-cookie recipe was handed down to Tina by her mother, Bette.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 16

Number Of Ingredients 11

1/2 cup (1 stick) unsalted butter, room temperature, plus more for the pan
2/3 cup dried apricots
1 1/3 cups all-purpose flour
1/4 cup granulated sugar
1 cup light-brown sugar, firmly packed
2 large eggs, lightly beaten
1/2 cup chopped walnuts
1/2 teaspoon baking powder
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
Confectioners' sugar, for dusting

Steps:

  • Heat oven to 350 degrees. Butter an 8-by-8- by-2-inch baking pan, and set aside.
  • Place apricots in a small saucepan with enough water to cover. Bring to a boil over high heat. Reduce heat to simmer, and cook until plumped, about 15 minutes. Drain through a fine sieve, and chop fine. Set aside.
  • In a large bowl, combine 1 cup flour, butter, and granulated sugar. Using a handheld electric mixer on medium speed, blend until crumbly and combined. Transfer mixture to prepared pan. Using your hands, pat crust evenly into pan. Bake until golden brown, about 25 minutes. Transfer to a rack to cool.
  • Combine remaining 1/3 cup flour, reserved chopped apricots, brown sugar, eggs, walnuts, baking powder, vanilla, and salt. Using a handheld electric mixer on medium speed, beat until combined; scrape down sides of bowl twice. Pour mixture over crust, and return to oven. Bake until top is golden, about 20 minutes.
  • Transfer pan to a wire rack to cool. Cut into 2-inch squares. Dust with confectioners' sugar.

APRICOT CRUMBLE SQUARES



Apricot Crumble Squares image

This recipe comes from 500 Best Cookies, Bars and Squares cookbook by Esther Brody. These squares remind me of apricot cobbler, but you can eat them with your hands.Enjoy!

Provided by Mrs. Cookie

Categories     Bar Cookie

Time 38m

Yield 16 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 egg
1 teaspoon vanilla
2 cups sliced apricots (drained if canned)
1 teaspoon sugar
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 400 degrees.
  • 8 inched square cake pan, ungreased.
  • Base: In a medium bowl, mix together flour, baking powder, and salt.
  • In a large bowl beat butter and sugar until smooth and creamy. Beat in egg and vanilla until incorporated. Blend in flour mixture, just until a dough forms. Spread dough evenly in pan. Bake in preheated oven for 6 to 7 minutes, until lightly browned.
  • Topping: Arrange apricots evenly over top of base. Sprinkle with sugar and cinnamon.
  • Bake 10 to 12 minutes longer or until golden brown.Place pan on a wire rack to cool completely, then cut into squares.

Nutrition Facts : Calories 124.2, Fat 6.3, SaturatedFat 3.8, Cholesterol 26.9, Sodium 103.3, Carbohydrate 14.6, Fiber 0.9, Sugar 2.3, Protein 2.4

APRICOT SQUARES



Apricot Squares image

During a visit to my future in-laws house many years ago, a friend of theirs made these delicious apricot bars. Before I flew home, I had the recipe in my hand to take back with me.

Provided by Caryn

Categories     Bar Cookie

Time 1h30m

Yield 1 eight inch square baking pan, 16 serving(s)

Number Of Ingredients 12

2/3 cup dried apricot
boiling water
1/2 cup butter, softened
1/4 cup granulated sugar
1 cup flour
2 eggs
1 cup brown sugar, firmly packed
1/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup nuts, chopped
1/2 teaspoon vanilla extract

Steps:

  • Place the dried apricots into boiling water for 10 minutes; drain.
  • Chop cooled apricots; set aside.
  • Preheat oven to 350 degree F.
  • Grease an 8-inch square baking pan.
  • In a small bowl, mix together butter, granulated sugar, and 1 cup flour.
  • Press this mixture into prepared pan.
  • Bake 25 minutes; set aside.
  • In a small bowl, beat together eggs and brown sugar.
  • Fold in 1/3 cup flour, baking powder, and salt; mix till combined.
  • Stir in vanilla, chopped apricots, and nuts.
  • Spread evenly over top of baked layer.
  • Bake 30 to 40 minutes.
  • Remove from oven and cool on wire rack.
  • Sprinkle with confectioner's sugar.
  • Cut into squares.

Nutrition Facts : Calories 200.8, Fat 8.7, SaturatedFat 4.2, Cholesterol 41.7, Sodium 132.1, Carbohydrate 29, Fiber 1.1, Sugar 19.5, Protein 2.9

OATMEAL APRICOT SQUARES



Oatmeal Apricot Squares image

These apricot jam bars with oatmeal are crumbly, fruity, rich, and full of flavor.

Provided by lutzflcat

Categories     Bar Cookies

Time 40m

Yield 12

Number Of Ingredients 11

cooking spray
1 cup all-purpose flour, or more as needed
1 cup quick-cooking oats
½ cup brown sugar
½ teaspoon baking powder
¼ teaspoon salt
½ cup cold unsalted butter, cubed
1 large egg, beaten
½ teaspoon almond extract
¾ cup apricot preserves
¼ cup sliced almonds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with cooking spray.
  • Combine flour, oats, brown sugar, baking powder, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs.
  • Mix almond extract into the beaten egg and stir into the crumb mixture.
  • Press half of the crumb mixture into the prepared baking dish and spread apricot preserves over it. Top with the remaining crumbs, and gently press down. Sprinkle almonds evenly over the top.
  • Bake in the preheated oven until golden brown, about 30 minutes.
  • Remove from oven, cool on a wire rack, and then cut into squares.

Nutrition Facts : Calories 233.1 calories, Carbohydrate 34.9 g, Cholesterol 35.8 mg, Fat 9.7 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 5.2 g, Sodium 132.4 mg

APRICOT SHORTBREAD BARS



Apricot Shortbread Bars image

This is a very fruity holiday cookie recipe. A jellied apricot mixture is baked onto a shortbread crust. Simple to make and very yummy!!

Provided by CORWYNN DARKHOLME

Categories     Desserts     Cookies     Fruit Cookie Recipes     Apricot

Time 1h15m

Yield 24

Number Of Ingredients 8

2 cups all-purpose flour
1 cup packed light brown sugar
⅔ cup butter or margarine, softened
1 ½ cups chopped dried apricots
2 teaspoons grated lemon zest
1 ½ cups white sugar
4 teaspoons cornstarch
1 cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour and sugar. Cut in butter until the mixture resembles coarse crumbs. Press into the bottom of a 9x13 inch pan.
  • Bake for 12 to 15 minutes in the preheated oven, or until firm. While the crust is baking, place apricots in a saucepan with enough water to cover. Bring to a boil, and cook for 10 minutes.
  • Drain, reserving 1/2 cup of the liquid. Return the apricots and reserved liquid to the pan, and stir in the lemon zest. Mix together the sugar and cornstarch, and stir into the apricot mixture. Bring to a boil, and boil for 1 minute. Remove from heat and allow to cool. Spread onto the prepared crust, and sprinkle the walnuts over.
  • Bake for 20 to 25 minutes in the preheated oven, or until firm to the touch. Cool completely before cutting into bars.

Nutrition Facts : Calories 208.5 calories, Carbohydrate 32.6 g, Cholesterol 13.5 mg, Fat 8.5 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 3.6 g, Sodium 39.1 mg, Sugar 22.9 g

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