Thursday 2 May 2013

Apricot and Oat Crumble Slice Recipe

Today's dessert recipe was for a Baked Peach Pudding, so I thought I should re-dress the balance with the day's cake.

This recipe is for a thin apricot and oat crumble slice. Part way between a pie, a cake and a biscuit this is an ideal tea-timer treat and goes well with coffee at any time of the day.

Apricot and Oat Crumble Slice

Serves: 16
Apricot and Oat Crumble Slice: Thin oat biscuits sandwiching an apricot filling. A classic treat for tea-time or to go with coffee


125g (5 oz) plain flour
1 tsp bicarbonate of soda
125g (5 oz) rolled oats
200g (7 oz) soft brown sugar
150g (6 oz) butter, melted
For the Filling:
200g (7 oz) dried apricots, chopped
2 tbsp soft brown sugar
finely-grated zest of 1 lemon
juice of 1 lemon
125ml water


For the filling, combine the apricots, sugar, lemon zest, lemon juice and water in a small pan and bring to a boil. Reduce to a gentle simmer and cook, uncovered, until the mixture is thick and smooth but not dry.

In a separate bowl mix together the flour, bicarbonate of soda, oats and sugar. Stir in the melted butter to bind. Press half the resultant oat mixture into a rectangular tin (about 28 x 18 x 3cm [11 x 7 x 1 in]) which has been greased and lined with baking parchment.

Spread over the apricot filling then cover with the remaining oat crumble mix. Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for 30 minutes, or until firm and golden brown in colour.

Remove from the oven, allow to cool slightly then cut into squares, dust lightly with icing sugar and serve.

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