The bright orange apricots in the farmer’s markets are practically begging to be used right now. They’re typically in season from mid-May to mid-July, so they always remind me of the start of Summer. I searched high and low for a recipe to make the perfect apricot crumble bars, and ended up with a few minor tweaks to this one. The original recipe only calls for fresh apricots, which I thought would make the majority of the focus on the crust. I added apricot jam to the center, to make a thicker, more gooey mid layer to contrast the thick bottom crust and crumbly top. Edited recipe below:
1 cup (2 sticks) unsalted butter at room temperature
3/4 cup sugar
1 tsp vanilla extract
1 tsp almond extract
1/2 tsp salt
2 cups all purpose flour
1 cup almond flour, or almond meal (you can grind your own in a food processor)
8 apricots, thinly sliced
1 jar (about 10 oz) of apricot jam
Juice from 1/2 lemon
reserve 1 cup of the shortbread dough
1. Cream the butter and sugar together for about 2 minutes, until it’s fluffy. Add in the extracts and beat together to combine.
2. Whisk together the salt, flour, and almond meal, and add it slowly to the butter and sugar until you get a crumbly dough. Reserve 1 cup of the mixture.
3. Line an 8×8 inch square baking dish with parchment paper or lightly grease the pan. Pat the dough into the bottom with your hands.
4. Spread the jam out onto the crust with the back of a spoon, and arrange the apricot slices over the top of the jam. Squeeze the lemon juice evenly over the apricots.
5. Make the crumble topping by mixing the sliced almonds with the reserved dough. Drop it on top of the apricots by crumbling it through your hands. Press down gently. Bake for 35 minutes until slightly golden, serve with vanilla ice cream if desired!