Name: Apricot crumb squares
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 16
Cuisine: British
Ingredients: 175g plain flour; 140g light muscovado sugar; 140g butter softened; 1 tsp ground cinnamon; 175g butter softened; 200g golden caster sugar; 3 large eggs; 175g plain flour; 1 tsp baking powder; 2-3 tbsp milk; 8 fresh apricots quartered (or canned in natural juice); icing sugar for dusting

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Apricot crumb squares

Apricot crumb squares

Sara Buenfeld

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Serves 16

Easy

Prep: 20 mins - 25 mins

Cook: 45 mins - 50 mins

A star rating of 4.1 out of 5.10 ratingsRate

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Apricot crumb squares for high days and holidays

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Ingredients

Nutrition

Units:

MetricUS

For the topping

175g plain flour
140g light muscovado sugar
140g butter

softened
1 tsp ground cinnamon

For the cake

175g butter

softened
200g golden caster sugar
3 large eggs
175g plain flour
1 tsp baking powder
2-3 tbsp milk
8 fresh apricots

quartered (or canned in natural juice)
icing sugar

for dusting

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Nutrition: per serving

kcal332
fat18g
saturates11g
carbs42g
sugars22g
fibre1g
protein4g
salt0.52g

low

Method

step 1

Preheat oven to fan 160C/ conventional 180C/gas 4 and butter a shallow 22cm square cake tin. Put all the topping ingredients in a food processor with 1⁄2 tsp salt and blend to make a sticky crumble.
step 2

Using an electric hand whisk or wooden spoon, blend the cake ingredients, except milk and apricots, gradually adding enough milk to make a creamy mixture that drops from the spoon. Spread in the tin and scatter with apricots. Top with the crumble and press down.
step 3

Bake for 45-50 minutes until golden and a skewer comes out clean. Cool in tin, cut into 16 squares and dust with icing sugar. (Keeps up to 5 days in a plastic container in the fridge.)

Recipe from Good Food magazine, July 2003

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A star rating of 4.1 out of 5.10 ratings

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