Succulent apricots add sweet and tangy sweetness to this warm-weather fruit bar recipe. Cut into bar-sized servings for taking along as a snack on a summer picnic or serve wedges topped with ice cream or whipped cream for a decadent dessert!
4 c. Hale Groves Apricots, chopped
2/3 c. sugar
1 tsp. cinnamon
1 Tbsp. corn starch
½ tsp. Kosher salt
1 tsp. almond extract
2 c. all-purpose flour
2/3 c. tapioca starch
1½ c. old-fashioned oats
1 c. light brown sugar
1 c. butter, melted
- Preheat oven to 400°F. Place fruit in a mixing bowl. Add sugar, cinnamon, salt, corn starch, and almond extract. Stir to combine, then let rest on the counter while preparing crust.
- In a separate mixing bowl, stir together flour, starch, oats, and brown sugar. Add melted butter and stir to combine. Press half of mixture into a well-buttered or parchment lined 9″x13″ Pour fruit over bottom crust and sprinkle the remainder of dry mixture over top.
- Bake until crust turns golden brown (about 30-35 minutes). Serve warm from the oven or let cool completely and slice into servings.