The Pioneer Woman Tasty Kitchen
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Brandied Apricot Crumb Bars

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

24

Description

Brandied apricots layered between a brown butter shortbread crust and streusel topping.

Ingredients

  • ¾ cups Unsalted Butter
  • 5  Medium-sized Fresh Apricots, Pitted And Thinly Sliced
  • 2 Tablespoons Brandy
  • 1 Tablespoon Turbinado Sugar
  • ¾ cups Sugar
  • 2-½ cups Flour
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Salt
  • 1 Large Egg, Lightly Beaten
  • ¼ teaspoons Almond Extract
  • 1 Tablespoon Water

Preparation

Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown. This will take about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solid, about 45 minutes. While that freezes, combine apricots, brandy and turbinado sugar in a small bowl, tossing occasionally. Macerate fruit until brown butter has solidified, then pour off excess liquid.

Preheat oven to 375°F and spray a 13 x 9-inch baking dish with nonstick spray. Whisk together the granulated sugar, flour, baking powder and salt in a medium bowl. Cut in solidified brown butter, egg and almond extract with a pastry cutter until dough is crumbly. Press 3/4 of the dough evenly into the bottom of the prepared baking dish. Arrange apricot slices in a single layer over crust. Toss remaining dough with 1 tablespoon water until large crumbs form; sprinkle over fruit layer.

Bake for about 25 minutes, or until the top and edges are golden. Remove from oven. Cool bars completely in pan on a wire rack, then cut into squares with a sharp knife.

Store bars in an airtight container in the refrigerator up to 3 days.

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Avatar of pjgonz

pjgonz on 8.9.2012

Easy and delicious! I thought the brandied apricots would be too strong, but quite the contrary – they created just the perfect tang to go along with the sweet crust. Thanks for sharing your wonderful recipe!

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