Crumbly Apricot & Apple Bars Recipe
Ingredients
| 180g ready-to-eat dried apricots | ||
| 2 cooking apples, peeled, cored, and chopped | ||
| Apple Juice | 150 Milliliter | |
| Grated zest of 1 orange | ||
| Margarine | 250 Gram | |
| Soft light brown sugar | 75 Gram | |
| 180g plain wholemeal flour | ||
| Baking powder | 1 Teaspoon | |
| Porridge oats | 200 Gram | |
| Chopped nuts | 60 Gram, mixed | |
Directions
Preheat the oven to 180°C/350°F/Gas 4.
Lightly grease a 23 x 28cm (9 x 11.in) shallow cake tin.
Put the apricots and apples in a saucepan with the apple juice and the orange zest.
Simmer gently for 10 minutes.
Cool the mixture slightly and transfer it to a food processor or blender.
Process the mixture until smooth.
Beat together the margarine and sugar in a large bowl, then fold in the flour, baking powder, oats, and nuts.
Spoon half the oat mixture into the prepared tin.
Spoon the apricot mixture over the oat mixture and smooth it out.
Crumble the remaining oat mixture over the top and press it down lightly.
Bake for 30 minutes, until golden.
Cut the cake into 1.6 bars in the tin.
Cool on a wire rack before removing the bars from the tin.
Lightly grease a 23 x 28cm (9 x 11.in) shallow cake tin.
Put the apricots and apples in a saucepan with the apple juice and the orange zest.
Simmer gently for 10 minutes.
Cool the mixture slightly and transfer it to a food processor or blender.
Process the mixture until smooth.
Beat together the margarine and sugar in a large bowl, then fold in the flour, baking powder, oats, and nuts.
Spoon half the oat mixture into the prepared tin.
Spoon the apricot mixture over the oat mixture and smooth it out.
Crumble the remaining oat mixture over the top and press it down lightly.
Bake for 30 minutes, until golden.
Cut the cake into 1.6 bars in the tin.
Cool on a wire rack before removing the bars from the tin.
Chef
