Apricot and Oat Slices

I love dried apricots.  They are really yummy with a unique tangy taste unlike any other fruits that I have tried. This Apricot and Oats Slices are really good with a cup of hot tea.  It is great as a snack or treat yourself to a slice anytime of the day!  This recipe is so simple and easy to follow.  Another great recipe from Liz Franklin's "brownies and bars" . When eaten it barely warm,  the crumble has a very light crispy crumbly texture, which is very nice.  The taste gets even better the next day, when the crumble has soften and the apricot has cooled and set.  Do this in the evening, and enjoy it for breakfast, if it can last that long! I will make this again, for sure.  

 This recipes makes a rather large slice.  For half the recipe, I use a 7x7 inch baking pan.  I would advise that all four sides of the pan, lined with parchment paper, to avoid the apricots becoming too dark at the sides of the pan.  I mashed the apricots lightly even though the recipe doesn't call for it, its your preference.  You can still see bits and pieces of the apricots, a little bit chewy in every bite, just as I like them!

Apricot and Oat Slices

(adapted from "brownies  & bars" by Liz Franklin)
Makes 15
Preparation time : 1 hour, plus cooling.
You will need a baking tin measuring 24 x36 cm /9-1/2 x 14 inches

Filling

500 gm/1 lb 2 oz dried apricots, chopped
100 gm /3-1/2 oz sugar

Crumble

250 gm/9 oz butter
350 gm/12 oz flour
200 gm/7 oz caster sugar
50 gm/1-3/4 oz jumbo oats

To make the filling, put the apricots and sugar in a saucepan with 100 ml/4 fl oz water.  Simmer for 10 - 15 minutes, until the apricots are soft.  Remove from the heat and leave to cool.
Preheat the oven to 190 degrees C/375 degrees F/gas mark 5.  Rub the butter and flour together until the mixture resembles coarse breadcrumbs.  Add the sugar and oats.

Sprinkle half of the mixture over the base of the tin and press down gently.  Spread the apricot mixture over the base.  Scatter the remaining crumble evenly over the apricots.  Bake for 25-30 minutes, until golden brown.

Remove from the oven and cut into squares or slices.  Store in an airtight container.