Description
Sixteen small apricot-preserve oat-crumble bars from an eight-inch pan.
Ingredients
Scale
- 1 1/4 cups All-purpose flour
- 3/4 cup Old-fashioned rolled oats
- 1/2 cup Light brown sugar, packed
- 1/4 teaspoon Baking powder
- 1/4 teaspoon Fine salt
- 10 tablespoons Unsalted butter, cold and cubed
- 3/4 cup Apricot preserves
- 1 teaspoon Fresh lemon juice
Instructions
- Heat oven to 350°F and line an 8-inch metal square pan. Stir 1 1/4 cups flour, 3/4 cup oats, 1/2 cup packed brown sugar, 1/4 tsp baking powder and 1/4 tsp salt.
- Cut in 10 tbsp cold cubed butter until coarse clumps form. Press roughly two-thirds of the crumb mixture firmly into the lined pan, reserving the rest for topping.
- Stir 3/4 cup apricot preserves with 1 tsp lemon juice, spread a thin even layer over the base and scatter reserved crumble across it. Bake about 30–35 minutes until the top is golden and fruit bubbles near the edges.
- Cool in the pan about 90 minutes before cutting sixteen small squares. Test crumb cohesion, preserve leakage and actual fruit sweetness before publication.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 90 minutes, included in the total.
Untested estimate: 30–35-minute bake and 90-minute cool before clean slicing; oven preheat excluded.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 90 minutes
- Cook Time: 35 minutes
- Category: Bars
Nutrition
- Serving Size: One small square