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Apricot Crumb Bars


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1 cup (125g) all-purpose flour

1/2 cup (100g) brown sugar

1/2 teaspoon salt

1/4 teaspoon baking powder

1/2 teaspoon powdered ginger

1/2 cup (1 stick, 113g) unsalted butter, at room temperature

1/2 teaspoon vanilla extract

1 cup (100g) rolled oats

6 mid-sized apricots, halved*

Honey to drizzle over the apricots

1/2 teaspoon coarse flake salt (such as Maldon)


Preheat oven to 350 degrees F. Line an 8-by-8-inch square baking pan with parchment paper or aluminum foil and lightly coat with butter.

Combine flour, brown sugar, salt, baking powder and powdered ginger in a large mixing bowl or the bowl of a stand mixer.

Cut butter into chunks and add to bowl with flour; mix on medium-low speed until butter breaks up into pea-sized chunks. Mix in vanilla. Add oats and mix until dough comes together in crumbles.

Press about 2/3 of the crumb mixture (~325 grams worth) into prepared baking pan. Bake the base for about 10 minutes (or less, depending on oven).

Place halved (or cubed) apricots onto the base. Finally, crumble remaining dough evenly over top. Drizzle with honey to finish.

Bake for 25 to 30 minutes or until crumbles are light golden brown. Place on a wire rack to cool completely before slicing into bars and serving.


Can cut the apricots into smaller pieces, or leave in halves.

Recipe from: Lydia MacPherson, adapted from Love and Olive Oil.

Grown on our orchard in Osoyoos, BC, the apricot season is so short that it can be an often overlooked fruit – but they’re so easy to work with, which makes them ideal for simple sauces, canning, and baking. These apricot crumb bars are deliciously sweet and the perfect summer treat. The bars would be equally as delicious with any seasonal stone fruit (try peaches, nectarines, or plums); simply adjust the sugar levels based on the sweetness of the fruit.

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