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Apricot Bars

Golden apricot bars with buttery oat crumble and vibrant apricot filling, perfect for potlucks, lunch boxes, or weekend baking sessions.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 16
Calories: 185
Ingredients Method Notes

Ingredients
  

For the crust and topping
  • 2 cups old-fashioned oats
  • 1½ cups all-purpose flour
  • 1 cup brown sugar, packed
  • ½ teaspoon salt
  • ¾ cup cold butter, cubed
  • 1 teaspoon vanilla extract
For the apricot filling
  • 2 cups dried apricots, chopped
  • 1 cup water
  • ½ cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch

Method
 

Prepare the Apricot Filling
  1. Combine chopped apricots, water, granulated sugar, and lemon juice in a medium saucepan.
  2. Bring to a boil, then reduce heat and simmer for 12-15 minutes until apricots soften and break down.
  3. Whisk cornstarch with 2 tablespoons cold water, then stir into the apricot mixture.
  4. Cook for 2 more minutes until thickened.
Make the Crumb Base
  1. Preheat your oven to 350°F and line an 8x8 inch pan with parchment paper.
  2. In a large bowl, combine oats, flour, brown sugar, and salt.
  3. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some larger butter pieces.
  4. Stir in vanilla extract.
Assemble the Bars
  1. Press two-thirds of the oat mixture firmly into your prepared pan using the bottom of a measuring cup.
  2. Spread the cooled apricot filling evenly over the crust, leaving a small border around edges.
  3. Sprinkle remaining oat mixture on top, gently pressing down.
Bake to Golden Perfection
  1. Bake for 30-35 minutes until the top turns golden brown and edges pull slightly away from the pan.
  2. Cool completely in the pan before cutting into squares.

Notes

These bars actually taste better the next day as flavors meld together beautifully. Don't skip cooling the apricot filling completely - hot filling will make your bottom crust soggy. Press the bottom crust firmly but don't pack the top layer too tightly. Store covered at room temperature for up to 4 days, or refrigerate for up to one week. Freeze for up to 3 months.