+

Crumbly Oat and Apricot Bars

Ingredients (11)

  • 10 ounces dried apricots (about 2 cups)
  • 3/4 cup water
  • 3 cups rolled oats (not instant)
  • 1/3 cup all-purpose flour
  • 1/3 cup whole-wheat flour
  • 1 1/2 teaspoons fine salt
  • 8 tablespoons unsalted butter (1 stick), plus more for coating the baking dish
  • 1/2 cup plus 3 tablespoons honey
  • 1/2 cup packed light brown sugar
  • 1/3 cup apricot jam
  • 3/4 teaspoon vanilla extract
Try Amazon Fresh
Nutritional Information
  • Calories250
  • Fat6.97g
  • Saturated fat3.83g
  • Trans fat0.23g
  • Carbs47.17g
  • Fiber2.98g
  • Sugar30.4g
  • Protein3.36g
  • Cholesterol15.27mg
  • Sodium192.41mg
  • Nutritional Analysis per serving (16 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Crumbly Oat and Apricot Bars

Somewhere between a fruit bar and a crumble, this bar cookie has an oat, honey, and butter mixture that doubles as both the crust and the topping. The bright, tangy filling is a blend of dried apricots, honey, and apricot jam. Serve these apricot bars on their own or with a big scoop of ice cream.

See more tea party recipes.

This recipe was retested and updated by the CHOW Test Kitchen in May 2013.

Instructions

  1. 1Heat the oven to 350°F and arrange a rack in the middle. Generously coat an 8-by-8-inch baking dish with butter and set it aside.
  2. 2Place the apricots in a medium heatproof bowl. Place the water in a small saucepan and bring it to a boil over high heat. Pour it over the apricots and let them sit until they’ve plumped up and absorbed most of the water, about 25 minutes. Reserve the saucepan.
  3. 3Meanwhile, make the crust: Place the oats, both flours, and the salt in a large heatproof bowl and stir to combine. Place the measured butter, 1/2 cup of the honey, and the brown sugar in the reserved saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, for 5 minutes. Immediately pour the butter mixture over the oat mixture and stir until the oats are evenly coated. When the mixture’s cool enough to handle but still warm, use a measuring cup to evenly press half of it (about 1 1/2 cups) into the bottom of the prepared baking dish; set it aside.
  4. 4Using a slotted spoon, transfer the apricots to a food processor fitted with the blade attachment and discard any remaining liquid. Add the remaining 3 tablespoons of honey, the jam, and vanilla extract to the food processor and process until the mixture is mostly smooth (some small pieces will remain), about 1 minute.
  5. 5Spread the apricot filling evenly over the oat base. Evenly sprinkle the remaining oat mixture over the apricot filling and gently press it in with your fingers.
  6. 6Bake until the top is browned, about 30 to 40 minutes. (If you’re using a glass or ceramic baking dish, it may take 5 minutes longer.) Remove from the oven to a wire rack and let cool completely before cutting into squares, about 1 to 2 hours.
Load Comments

Recommended from Chowhound

Phony Guacamole: Skyrocketing Avocado Prices Have Caused a Frightening New Trend
Food Trends

Phony Guacamole: Skyrocketing Avocado Prices Have Caused a Frightening New Trend

by David Watsky | Avocado prices are on the rise due in part to increased global demand, a reportedly bad growing season...

Peaches, Please: 7 Things to Make with Summer's Perfect Fruit
Recipe Round-Ups

Peaches, Please: 7 Things to Make with Summer's Perfect Fruit

by Leena Trivedi-Grenier and Jen Wheeler | A perfectly ripe peach is the sweet apotheosis of summer. After the seasonal first thrill of eating...

5 Healthy(ish) Ice Creams to Scoop Up From the Grocery Store
Shop

5 Healthy(ish) Ice Creams to Scoop Up From the Grocery Store

by Joni Sweet | When the weather’s this hot, do you ever wish you could just eat ice cream all day? Well, here’s a...