Apricot Crumb Bars

There’s nothing better than summery apricot crumb bars, with a dream ratio of brown butter crust and crumbs to apricot filling. Tossing the apricots briefly with sugar and a splash of bourbon enhances the sweet fruit, a perfect complement to the rich and nutty brown butter crumbs.

Want to save this recipe?

Just enter your email and we’ll send it straight to your inbox! Plus you’ll get new recipes from us weekly!

Please enable JavaScript in your browser to complete this form.

First Name *

Email *

Save Recipe

These bars would be delicious with any seasonal stone fruit (try peaches, nectarines, or plums); simply adjust the sugar levels based on the sweetness of the fruit. Enjoy the bars unadorned to savor the golden crumbs, or dust with powdered sugar (or top with a scoop of vanilla ice cream!).

How to Make Apricot Crumb Bars

Brown butter – Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a medium brown, about 5 minutes.

Crust and crumbs – Whisk together brown butter, sugar, brown sugar, and vanilla in a large bowl until combined. Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl; add to butter mixture and fold in until incorporated.

Reserve 3/4 cup of dough for the topping: Mix in a bowl with sliced almonds and ice water until combined and keep chilled until ready to use. Press remaining dough evenly into bottom of prepared pan.

Bake crust – Bake crust at 350°F for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.

Make filling – Combine bourbon, 3 tablespoons sugar, and sliced apricots in a bowl. Let stand for 20 minutes, tossing occasionally.

Spoon apricots over cooled crust, leaving most of the juices behind. Sprinkle fruit with remaining 1 tablespoon sugar and crumble reserved dough over filling.

Continue baking – Bake for another 36 to 38 minutes, until topping is golden and filling slightly bubbly. Cool completely in pan on a wire rack.

Cut into squares – Just before cutting, chill bars in the freezer for 10 minutes. Carefully lift parchment and place bars on a cutting board; cut into squares with a sharp knife.

More delicious crumb bar recipes:

• Blackberry Pie Bars
• Triple Berry Crumb Bars
• Jam Crumb Bars
• Salted Caramel Crumb Bars

Did you try this Apricot Crumb Bar Recipe? Let me know by leaving a comment and rating below!

Apricot Crumb Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Laura Kasavan
• Prep Time: 30 minutes
• Cook Time: 52 minutes
• Total Time: 1 hour 22 minutes
• Yield: 16 bars
• Category: Dessert
• Method: Bake
• Cuisine: American

Print Recipe

Save Recipe Recipe Saved

---

Description

Apricot crumb bars with a brown butter crust and delicious apricot filling! Dust bars with powdered sugar or serve with vanilla ice cream.

---

Ingredients

Crust & Crumbs

• 14 Tbsp unsalted butter
• 3/4 cup sugar
• 1/4 cup light brown sugar
• 1 tsp vanilla extract
• 2 cups flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1/4 cup sliced almonds
• 1 Tbsp ice water

Filling

• 2 Tbsp bourbon
• 1/4 cup sugar, divided
• 1 1/2 cups sliced apricots

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
2. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a medium brown, about 5 minutes.
3. Whisk together brown butter, sugar, brown sugar, and vanilla until combined. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl; add to butter mixture and fold in until incorporated. Reserve 3/4 cup of dough for topping; mix in a bowl with sliced almonds and ice water until combined and keep chilled until ready to use.
4. Press remaining dough evenly into bottom of prepared pan. Bake crust for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
5. For the filling, combine bourbon, 3 tablespoons sugar, and sliced apricots in a bowl. Let stand for 20 minutes, tossing occasionally. Spoon apricots over cooled crust, leaving most of the juices behind. Sprinkle fruit with remaining 1 tablespoon sugar and crumble reserved dough over filling.
6. Bake for another 36 to 38 minutes, until topping is golden and filling slightly bubbly. Cool completely in pan on a wire rack. Just before cutting, chill in the freezer for 10 minutes. Carefully lift parchment and place bars on a cutting board; cut into squares with a sharp knife.

---