Despite our very gloomy local weather, another thrilling apricot season has arrived. And, as luck
would have it, my first purchase of apricots is gorgeous. They are a good size with a beautiful
ripened color, great texture and wonderful flavor. I am blissed.
My first project of the season is Apricot Oatmeal Bars. With fruit this good, I like to veer in the
direction of keeping things very simple. These are very easy to prepare and are
more like a slice of easy crumbly pie. I
add oatmeal to the pastry because I am an oatmeal freak and wanted to pair off
two of my favorite ingredients in a happy marriage of pastry deliciousness. The apricots are simmered for just a few
minutes with sugar and honey to coax out their juices. The whole batch is baked in no time, a very good beginning to this season of plenty.
People, do not forget that apricot season is hideously,
devastatingly brief, so do not waste your time ruminating about it. Get yourself to the market, STAT!
Bench notes:
- As they simmer, taste the apricots for sugar. Baking does bring out their tartness, so add
enough to take it right up to your preferred level of sweetness.
- Don't let the fruit boil. Keep the apricots at a low simmer to preserve their flavor. Cook them just long enough
so they’re softened and pliable, not mushy. They can be made a day or two ahead.
Store in an airtight container in your refrigerator.
- For the apricots, I just used a piece of vanilla from my
vanilla sugar jar, where I keep all my used pods. If you don’t have any, you can substitute 1/4
teaspoon vanilla extract. Add once you take them off the heat.
- Rinse your vanilla pods and dry. Add to a jar of sugar to hold for
future use. Both the sugar and the pods can be used again and again.
- This crust/topping is crisp and very crumbly. If you prefer a chewier version, change up
the flour/oatmeal ratios, substitute some brown sugar and add some baking
powder as follows: 1 cup (5 oz) flour + 1 3/4 cups (5 1/4 oz) oatmeal; 1/4 cup
+ 2 tablespoons (2 3/4 oz) granulated sugar + 1/4 cup (1 3/4 oz) brown sugar;
and 1 teaspoon baking powder.
- I used old-fashioned oatmeal rather than quick oats.
- If you’re a fan of cinnamon, add a pinch to the topping
and/or the apricots. It’s a great flavor
combination.
- More apricot bliss:
Apricot Almond Upside Down Cake, Apricot Swirl Cheesecake Bars, Apricot Galette, Apricot Cornmeal Crumb Tart, Cornmeal Cake with Apricots.
- If you have an ice cream maker, save your apricot pits and make the unforgettably sublime Noyau Ice Cream.
Apricot Oatmeal Bars
Makes 16 bars
8 (1 lb, 4 oz) ripe apricots
3 tablespoons (39 grams) sugar, to taste
1 tablespoon (1/2 oz) honey
1 tablespoon (1/2 oz) water
1/4 vanilla bean
1 1/2 cups (7 1/2 oz) flour
1 1/4 cups (3 3/4 oz) oatmeal
1/2 teaspoon salt
1/2 cup + 2 tablespoons (4 1/2 oz) granulated sugar
6 oz (12 tablespoons) cold butter
1 teaspoon vanilla
Preheat oven to 350 degrees F. Lightly grease an 8” square pan and
line with a piece of parchment paper large enough to form an overhang
along two sides of the pan.
Cut the apricots into 1/2" slices. Place them in a saucepan along with the
sugar, honey and water. Split and seed a 1/4 portion of a vanilla bean and add
the seeds and the pod. Cook on low heat
for about 5 minutes at a slow simmer or until the apricots just begin to become
tender. Take off the heat and cool. Remove vanilla pod.
Combine the flour, oatmeal, salt and sugar in the bowl of a
food processor. Process until ingredients are combined and the oats are chopped
up a bit but not ground completely.
Cut the cold butter into 1/2” pieces and add to the dry
ingredients along with the vanilla. Pulse until the mixture starts to clump. It
should remain a bit loose but hold together when pinched. Pour into a bowl and toss with your hands.
Press about 2/3 of the oatmeal mixture into the prepared pan
to form an even bottom layer. Bake
until the surface is puffed up and looks dry and slightly browned, about 15 – 20 minutes.
Pour the simmered apricots on top and spread to within 1/4” of the edges. Top with the
remaining crumb mixture, making sure to distribute to the edges and the corners
to form a border. Press down gently to
secure.
Bake until the crumb topping is lightly browned around the
edges, about 20 - 25 minutes. Place the
pan on a wire rack to cool completely.
Run a thin knife around the edges and gently lift out of the pan using
the parchment overhang to assist. Cut
into bars.
