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.

Apricot Crumb Bars

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!).

Apricot Crumb Bars

Apricot Crumb Bars

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Apricot Crumb Bars

Apricot Crumb Bars


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


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


  1. Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Keywords: Apricot, Brown Butter, Crumb Bars

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  1. I love the pretty color that apricots impart to these bars! They look so perfect as a morning or afternoon treat!! I am getting hungry now!

  2. I sure wish I had access to fresh, ripe apricots! We get peaches from the south, but no apricots. I’m going to have to make peach crumb bars and dream about your beautiful apricot version!

  3. Yum! I just adore stone fruit season during the summer and your Apricot Crumb Bars, with a splash of bourbon and nutty brown butter crust and crumbs, looks absolutely divine. A must make this season, for sure. Beautiful photography, Laura!

  4. Can’t wait to make these. Do you think they will freeze well for about a week? Love your site, Laura. Thank you, Amy

  5. Can rolled oats be added to this recipe?
    Would the quantity of flour need to be reduced and what would be the quantity of oats and at what stage would be the oats addition?
    Thank you

  6. Made just as written and they were fantastic. My bourbon was a BrownSugarBourbon, which couldn’t have hurt. They set up and cut into beautiful squares without needing the freezer. Thank you. I made them for MY birthday and ended up eating them throughout the day.