Apricot crumble slices

Apricot crumble slices are perfect for lunchboxes, picnics or to simply eat at home. They are made using a number of common store cupboard ingredients and unlike some types of cake there is very little that could go wrong.

Ingredients

For the base and topping:

• 200g (7 ounces) plain flour
• 2 teaspoons baking powder
• 150g (5.3 ounces) butter
• 120g (4.2 ounces) oats
• 120g (4.2 ounces) granulated sugar
• 50g (1.8 ounces) flaked almonds

For the dried apricot filling:

• 350g (12.3 ounces) dried apricots
• 100 ml water (0.2 US pints)
• 1 dessert spoon honey
• 40g (1.4 ounces) Demerara sugar

Equipment needed

• Chopping board
• Sharp knife to cut the apricots
• Kitchen scales
• Measuring jug
• Medium sized saucepan
• Spoon to stir the apricot filling
• Tablespoon for the crumble mixture
• Dessert spoon for the honey
• Large baking bowl
• Sieve
• 30cm by 20 cm (approx 12" by 8") baking tin (or equivalent size)
• Non stick baking parchment
• Wire cooling rack

Before starting this recipe

Preheat the oven to 170^oC, 325^oF, gas mark 3.

How to make apricot crumble slices

How to make the crumble mixture

Sift 200g (7 ounces) flour into a large baking bowl and add 2 teaspoons baking powder. Cut 150g (5.3 ounces) butter into small pieces and add to the flour. Rub the butter into the flour and then stir in 120g (4.2 ounces) oats and 120g (4.2 ounces) granulated sugar. Place in the fridge until you are ready to assemble the crumble slices.

How to make the apricot filling

Chop 350g (12.3 ounces) dried apricots into small pieces and place in a saucepan. Add 100 ml (0.2 US pints) water, 1 dessert spoon honey and 40g (1.4 ounces) Demerara Sugar 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.

How to 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.

Add 50g (1.8 ounces) flaked almonds to the remainder of the crumble mixture and spread evenly over the top.

Cook in the centre of the oven at 170^oC, 325^oF, 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 slices

1. Make sure that the base layer of crumble mixture is well packed into the base of the tin before adding the apricot filling.
2. 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.
3. If you would like to make a vegan version, simply use a plant based margarine instead of butter.
4. The apricot slices will keep for several days in an airtight tin.