Apricot Coconut Crumble Squares (Print version)
A single coconut crumb mixture makes both the base and topping of these apricot squares.
# Ingredients:
Ingredients
01 -
220 g plain flour
02 -
80 g desiccated coconut
03 -
120 g sugar
04 -
150 g cold butter, cubed
05 -
1 large egg
06 -
½ tsp baking powder
07 -
¼ tsp salt
08 -
450 g apricots, pitted and chopped
09 -
1 tbsp cornstarch
10 -
1 tsp vanilla extract
# Instructions:
01 -
Heat the oven to 180°C. Line a 20 cm square baking tin with baking paper, leaving enough overhang to lift the bake.
02 -
Mix flour, coconut, sugar, baking powder and salt. Rub in cold butter until the mixture forms coarse crumbs.
03 -
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.
04 -
Toss apricots with cornstarch and vanilla. Spread evenly over the base, leaving no large empty patches.
05 -
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.
06 -
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.
07 -
The finished squares should show a firm buttery base, soft apricot middle and loose coconut crumbs on top. Serve plain.
08 -
Refrigerate cooled squares covered for up to four days. Freeze separated by baking paper for up to two months.
# Good to know:
01 -
Includes 60 minutes resting or cooling time.