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Apricot almond oat bars stacked next to fresh apricots.

Apricot Almond Oat Bars

Heather Smoke
Fresh apricot filling inside a buttery almond and oatmeal crust and crumble topping.

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5 from 2 votes
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings16

Equipment

  • 8 inch baking pan

Ingredients
 

Apricot Filling

  • 1 ½ lbs fresh ripe apricots (about 8 apricots), peeled, pitted and sliced into 1/2 inch slices
  • 1 tbsp lemon juice
  • ¾ cup granulated sugar
  • 1 tbsp corn starch
  • 1 tsp vanilla extract

Crust and Topping

  • ¾ cup unsalted butter
  • 1 ½ cups all-purpose flour, spooned and leveled, divided
  • 1 cup almond flour
  • ½ cup raw almonds, finely chopped
  • ½ cup old-fashioned oats
  • ⅓ cup light brown sugar, lightly packed
  • ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ¾ tsp baking powder
  • ¼ tsp ground cardamom

Instructions
 

Apricot Filling

  • TIP: You need to use apricots that are ripe, but still firm, not soft and mushy.
    After peeling, pitting and slicing the apricots, combine the apricots, lemon juice, sugar, corn starch and vanilla in a saucepan. Over medium heat, bring the apricots to a boil, then continue to cook over medium low heat, stirring frequently, until the liquid becomes thick and syrupy.
  • Remove the pan from the heat, and let the filling cool slightly while you make the crust and topping.

Crust and Topping

  • Preheat the oven to 350 F, and line an 8 inch baking pan with parchment paper, or spray with nonstick spray. Position an oven rack in the center of the oven.
  • Place the butter in a saucepan, and melt over medium heat. Continue to cook the butter, swirling the pan occasionally, until very fragrant and nutty brown solids form on the bottom of the pan. This should take about 5 minutes.
  • Meanwhile, combine 1 1/4 cups of the flour (reserving 1/4 cup flour for later) with the almond flour, chopped almonds, oats, brown sugar, salt, baking powder and cardamom. Pour the hot, browned butter over the flour mixture and stir into a soft dough.

Bake

  • Press 2/3 of the dough into an even layer in the prepared pan. Bake for 20 minutes.
  • Add the remaining 1/4 cup flour to the remaining 1/3 of the dough, and use your fingers or a fork to make a crumbly topping.
  • After the crust bakes for 20 minutes, take the pan out of the oven. Spread the apricot filling over the hot crust, then sprinkle the filling with the crumble topping. Return the pan to the oven, and bake for an additional 30-35 minutes, until the filling is bubbling and the topping is golden brown.
  • Let the bars cool at room temperature for at least 2-3 hours before cutting into squares. Or, enjoy them warm, although they'll be a bit messier.

Notes

Leftover bars should be cooled completely, then stored in an airtight container at room temperature for up to 2 days.
Keyword Almond, Apricot, Brown Butter, Crumb Bars, Oatmeal Bars
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