Apricot Coconut Crumble Squares

A single coconut crumb mixture makes both the base and topping of these apricot squares. Fresh fruit softens into a bright middle layer while the top turns golden.

Ingredients

• 220 g plain flour
• 80 g desiccated coconut
• 120 g sugar
• 150 g cold butter, cubed
• 1 large egg
• ½ tsp baking powder
• ¼ tsp salt
• 450 g apricots, pitted and chopped
• 1 tbsp cornstarch
• 1 tsp vanilla extract

Method

1. Heat the oven to 180°C. Line a 20 cm square baking tin with baking paper, leaving enough overhang to lift the bake.
2. Mix flour, coconut, sugar, baking powder and salt. Rub in cold butter until the mixture forms coarse crumbs.
3. Reserve about one-third of the crumbs for the topping. Mix the egg into the remaining two-thirds and press evenly into the lined tin.
4. Toss apricots with cornstarch and vanilla. Spread evenly over the base, leaving no large empty patches.
5. Scatter the reserved dry crumbs over the fruit without pressing them flat. Bake for 35–45 minutes until the topping is golden and fruit juices bubble around the edges.
6. Cool in the tin for at least 60 minutes before lifting and cutting into 12 squares. The fruit layer firms as it cools; warm squares are softer and may need a spoon.
7. The finished squares should show a firm buttery base, soft apricot middle and loose coconut crumbs on top. Serve plain.
8. Refrigerate cooled squares covered for up to four days. Freeze separated by baking paper for up to two months.

Keep the topping separate

Reserve the dry crumbs before adding the egg to the base. The two textures give a firm bottom and a loose crumbly top.

Cut the fruit evenly

Small apricot pieces spread into a more even layer than large halves. Tossing with cornstarch helps bind their juices.

Wait before slicing

Cooling gives the base and fruit time to settle. Use the baking-paper handles to lift the whole bake before cutting.

FAQs

How many servings does this make?

Makes 12 servings using the pan or equipment listed.

What should I check before serving?

The finished squares should show a firm buttery base, soft apricot middle and loose coconut crumbs on top. Serve plain.

How should I store leftovers?

Refrigerate cooled squares covered for up to four days. Freeze separated by baking paper for up to two months.