Apricot slices are cake slices made using a purée of dried apricots sandwiched between two layers of buttery crumble and topped with almonds.
These dried fruit slices are perfect for lunchboxes and picnics or to enjoy at home for dessert or with a cup of tea or coffee.
They are made using a number of common pantry ingredients and are simple to make.
If you are looking for other baking ideas you may also like to try other tray bake recipes including these popular almond slices which have a shortbread base and frangipane topping, date and oat slices which have date paste sandwiched between two layers of oat crumble, cranberry and apple crumble bars or mincemeat slices made using fruity Christmas mincemeat.
Ingredients for the base and topping
- 200 grams flour
- 2 teaspoons baking powder
- 150 grams butter - or margarine
- 120 grams oats
- 120 grams granulated sugar
- 50 grams flaked almonds
Ingredients for the apricot filling
- 350 grams dried apricots
- 100 ml water
- 1 dessertspoon honey
- 40 grams Demerara sugar
Prepare the crumble mixture
Sift the flour into a large baking bowl and add the baking powder. Cut the butter into small pieces and add to the flour. Rub the butter into the flour and then stir in the oats and granulated sugar. Place in the fridge until you are ready to assemble the crumble slices.
Prepare the apricot filling
Chop the dried apricots into small pieces and place in a saucepan. Add the water, honey and Demerara and stir.
Heat gently over a low heat for around 5 to 10 minutes until the water has been absorbed by the apricots and the pieces of apricot are soft. Leave the mixture to cool slightly.
Assemble the apricot crumble slices
Line the baking tin with non stick baking parchment.
Place half the crumble mixture evenly over the base of the lined tin and press into place with the back of a spoon.
Spread the apricot filling over the base leaving a gap of around 5 to 10 mm (0.2" to 0.4") around the edge so that the filling does not seep out while it is baking.
Sprinkle the flaked almonds evenly over the top.
Bake
Cook in the centre of the oven at 170oC, 325oF, gas mark 3 until golden, this should take around 20 to 30 minutes. If you have an Aga bake on the grid shelf on the floor of the roasting oven and then move to the third shelf for a short time to brown.
Place the tin on a wire cooling rack and leave to cool. Carefully remove from the tin when cold and cut into squares or rectangles.
Tips for making apricot crumble squares
- Make sure that the base layer of crumble mixture is well packed into the base of the tin before adding the apricot filling.
- Don't attempt to take the crumble slices out of the tin until it has cooled completely. If you try to take it out while it is still warm it is likely to break into pieces.
- If you would like to make a vegan version, simply use a plant based margarine instead of butter.
- The apricot slices will keep for several days in an airtight tin.
Other tray bake recipes
Apricot slices
Ingredients
For the base and topping
- 200 g flour
- 2 tsps baking powder
- 150 g butter
- 120 g oats
- 120 g granulated sugar
- 50 g flaked almonds
For the apricot filling
- 350 g dried apricots
- 100 ml water
- 1 dessertspoon honey
- 40 g Demerara sugar
Instructions
To make the crumble base and topping
- Sift the flour into a large bowl and add the baking powder.
- Cut the butter into small pieces, add to the flour and rub in.
- Add the oats and sugar and mix.
- Place in the fridge until you are ready to assemble the crumble slices.
To make the apricot filling
- Chop the dried apricots into small pieces and place in a saucepan.
- Add the water, honey an Demerara and stir. Heat gently for around 5 to 10 minutes until the water has been absorbed by the apricots and they are soft. Leave to cool slightly.
To assemble the crumble slices
- Line the baking tin with non stick baking parchment.
- Place half the crumble mixture evenly over the base of the tin, press into place and compact with the back of a spoon.
- Spread the apricot filling over the base leaving a gap of around 5mm to 10mm (about 0.2" to 0.4") around the edge so that the filling does not seep out when it is baking.
- Add the flaked almonds to the remainder of the crumble mixture and spread evenly over the top.
Bake
- Bake in the centre of the oven at 170C, 325F, gas mark 3 until golden (around 20 to 30 minutes).
- Place on a wire cooling rack and leave to cool in the tin.
- Remove from the tin when cold and cut into squares or rectangles.
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