Crumbly Oat and Apricot Bars By Ada Mollenkamp from CHOW
From shirleyoma 17 years ago
- 35-40 minutes to make
- Serves 1620
Somewhere between a fruit bar and a crumble, this is great on its own or served with a big scoop of ice cream.
Ingredients
- What to buy: Make sure you don't pick up quick-cooking oats-stick to the regular kind. shopping list
- 10 ounces dried apricots (about 1 1/2 cups) shopping list
- 3/4 cup boiling water shopping list
- 3 cups uncooked rolled oats shopping list
- 1/3 cup whole wheat flour shopping list
- 1/3 cup all-purpose flour shopping list
- 1 tablespoon kosher salt shopping list
- 1/4 teaspoon ground cinnamon (optional) shopping list
- 8 tablespoons unsalted butter (1 stick) shopping list
- 7 tablespoons honey shopping list
- 6 tablespoons packed light brown sugar shopping list
- 1/3 cup apricot jam shopping list
- 3/4 teaspoon vanilla extract shopping list
How to make it
- Heat oven to 350°F. Butter an 8-by-8-inch glass baking dish and set aside. Place apricots in a large mixing bowl and cover with boiling water. Set aside until apricots are plumped up and have absorbed almost all the water, about 25 minutes.
- Meanwhile, in a large mixing bowl, combine oats, whole wheat flour, all-purpose flour, salt, and ground cinnamon (if using); mix until evenly combined, and set aside.
- In a small saucepan, combine butter, 6 tablespoons of the honey, and brown sugar. Bring to a boil over medium-high heat and cook, stirring occasionally, until bubbling and foamy, about 5 minutes.
- Pour honey mixture over oat mixture, stirring until oats are well coated. Press half the oat mixture (about 1 1/2 cups) into the bottom of the prepared baking dish. Use the bottom of a measuring cup or glass to help ensure an even layer.
- Combine soaked apricots, remaining 1 tablespoon honey, apricot jam, and vanilla extract in the bowl of a food processor. Process until mixture is puréed (it will resemble baby food), about 1 minute.
- Spread apricot filling evenly over oat base and sprinkle with remaining oat mixture, pressing it gently with your fingers. Bake until the bottom is golden brown and the top is well browned, about 35 to 40 minutes. Remove from the oven and let cool in the baking dish, allowing at least 12 hours for it to fully set up. Slice into squares and serve.
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