Apricot Crumble Squares
Sweet apricots blend perfectly with a buttery, crumbly topping.
Ingredients
- 1 lb apricots chopped in cubes, about 6 apricots
- ¾ cup white granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- ¼ tsp salt
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 6 oz cold unsalted butter
- ½ cup sugar
- ¼ tsp salt
- 2 tbsp whole milk
- ½ tsp spice powder cinnamon, pumpkin spice, or gingerbread spices
Instructions
- Preheat your oven to 375°F (190°C) and line an 8x8 square pan with parchment paper.
- In a food processor, combine flour, sugar, salt, and spice powder with cold cubed butter. Pulse until crumbly. Divide into two bowls, keeping one for the topping in the fridge.
- Mix 2 tbsp of milk into the crumble for the base, then press it firmly into the baking pan. Bake for 10 minutes until lightly golden. Let cool for 5 minutes.
- In a bowl, toss apricot cubes with sugar, lemon juice, and cornstarch until coated.
- Pour the apricot mixture over the baked base and sprinkle the crumble topping generously on top.
- Bake for 35-40 minutes until the filling is set and edges are golden. Cool completely in the pan on a wire rack.
- Cut into squares and enjoy!
