I’m not sure what it is but bar recipes are my go to. Most of the time they can be made quickly and they usually turn out awesome! I’ve only had a few not turn out great. Low risk is my type of baking. What could be more perfect for spring than Apricot Crumb Bars? Not much.
Warning- I looooove love love crumbly bars. As I’ve gotten older I’ve realized that I’m a texture kind of girl. I love oatmeal raisin cookies. Can we still be friends? It’s the crunch! I love the crunch. So crumb bars are magical to me.
The great thing about this recipe is that it’s basic. You could cut in half and use an 8×8 (like the original recipe called for), you can switch out the jam flavors for your favorites. The original calls for raspberry and while I love raspberry too, I happened to have apricot jam on hand and was feeling experimental. So apricot it is.
- 2 c all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 2 c rolled oats
- 1 c light-brown sugar packed
- 1 c unsalted butter softened
- 1 ½ c apricot jam
Preheat oven to 350 degrees.
Line a 9x13 baking dish with aluminum foil, leaving a 2-inch overhang of foil on two sides. Grease foil.
In a large mixing bowl, whisk together flour, baking soda and salt.
Stir in oats and brown sugar, and use clean fingertips as needed to break up brown sugar clumps.
Add butter, and using fingertips, work butter into mixture until evenly moistened.
Add 4 cups of the oat mixture to the prepared baking dish and press into an even layer.
Spread apricot jam into an even layer over oat layer, coming within 1/4-inch of all edges.
Sprinkle top evenly with remaining oat mixture, then slightly press into jam layer.
Bake in preheated oven until golden brown, approx 45 minutes.
Remove from oven and allow to cool completely before cutting into squares.
Store in an airtight container.
Other jams/spreads can be used in place of apricot.
Recipe slightly adapted from All Recipes.
Your hands will get all buttery from this. And I hate that. Yuck. But it’s totally worth it. Make sure to only soften the butter. Melted butter won’t give you the same result and you’ll be sad. Trust me. Luckily I have a “soften” button on my microwave and it’s my favorite one. No more waiting around for butter to soften.
If you like bars too, you’ll probably like these: