Apricot Coconut Crumble Bars. NEW VIDEO ADDED! A twist on a lemon version of the same cookie bars but could easily be made with any jam filling you prefer.
Apricot Coconut Crumble Bars
Originally published Dec 2018.
I love all kinds of crumble bar cookies and there are many others to be found here on Rock Recipes. With apricot, my favourite fruit filling being the star of the show though, this one has to be at the top of my favourites list.
Apricot Coconut Crumble Bars
This versatile recipe can use practically any fruit jam or compote for the filling. As an added bonus freezes very well too.
Just get them into the freezer immediately after they cool completely. This will preserve their freshness and prevent the inevitable overindulgence that will follow. 😉
Fine cut dried (desiccated) unsweetened coconut is the type to use in this recipe.
Perhaps it’s the appealing photo that accounts for its popularity. Or perhaps there are a lot of other apricot lovers like me out there but this recipe has become one of our most popular cookie bars ever on Rock Recipes. T
hat’s something, considering there are over 200 cookie recipes on site.
Dried apricots for Apricot Coconut Cookie Bars
Every year during the lead up to the Holiday baking season, this recipe always sees an upsurge in hits on the website. You’ll want to add them to you Christmas cookie list for sure, especially since they freeze so well, like I mentioned earlier.
In pinch, you can use a good quality apricot jam for the filling.
Looking for more baking inspiration?
You might also like to try some of our very popular recipes in our Best Newfoundland Christmas Cookies Collection. They are definitely worth making at any time of year!
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Yield: 36 cookie bars
Apricot Coconut Crumble Bars
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Apricot Coconut Crumble Bars – a buttery coconut crumble bar with a delicious apricot compote filling. Freezes quite well too.
Ingredients
FOR THE COCONUT CRUMBLE
- 2 cups flour
- ¾ cup sugar
- 1 tsp baking powder
- 2 cups dried coconut, , medium cut
- pinch salt
- 1 cup butter, , cut in small pieces
FOR THE APRICOT FILLING
- 3 cups chopped dried apricots, , (finely diced before measuring)
- 1 cup sugar
- 1½ cups boiling water
Instructions
TO MAKE THE CRUMBLE
- Sift together the flour, sugar, baking powder, coconut and salt.
- Using your hands or a pastry blender cut the butter into the dry ingredients until the it is completely incorporated and the mixture resembles a coarse crumbly meal.
- Press half of the crumb mixture into the bottom of a 9 x 13 inch well greased baking pan.
- Pour and spread the apricot filling evenly over the bottom crumbs.
- Gently sprinkle the remaining crumbs over the apricot filling and press down gently.
- Bake in a 350 degree F oven for 40 – 45 minutes or until light golden brown in color. Cool completely in the pan before cutting into squares and serving.
TO MAKE THE APRICOT FILLING
- Simmer the chopped apricots, sugar and water until the apricots are softened and the mixture comes to a jam-like consistency.
- Alternatively, you can use a good quality apricot jam. You will need about 2½ cups.
Nutrition Information
Yield
36Serving Size
1 grams
Amount Per ServingCalories 156Total Fat 7gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCholesterol 14mgSodium 69mgCarbohydrates 24gFiber 1gSugar 17gProtein 1g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
