Apricot Coconut Crumble Bars

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Apricot Coconut Crumble Bars

I love all kinds of crumble bar cookies and there are many others to be found here on Rock Recipes but with apricot, my favorite fruit filling being the star of the show, this one has to be at the top of my favorites list. This versatile recipe can use practically any fruit jam or compote for the filling and as an added bonus freezes very well too; just get them into the freezer immediately after they cool completely to preserve freshness and prevent the inevitable overindulgence that will follow. ;)

Apricot Coconut Crumble Bars

Recipe by Barry C. Parsons

Apricot Coconut Crumble Bars - a buttery coconut crumble bar with a delicious apricot compote filling. Freezes quite well too.

Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes
Yield: About 36 bar cookies
Ingredients

• 2 cups flour
• 3/4 cup sugar
• 1 tsp baking powder
• 2 cups dried coconut, medium cut
• pinch salt
• 1 cup butter, cut in small pieces
• FOR THE APRICOT FILLING
• 3 cups dried apricots, chopped fine
• 1 cup sugar
• 1 1/2 cups boiling water

Directions

1. For the crumble sift together the flour, sugar, baking powder, coconut and salt.
2. 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.
3. Press half of the crumb mixture into the bottom of a 9 x 13 inch well greased baking pan. Pour the apricot filling evenly over the bottom crumbs. Gently sprinkle the remaining crumbs over the apricot filling and press down gently.
4. 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.
5. TO MAKE THE APRICOT FILLING 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 2 1/2 cups.