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Apricot crumb squares

Apricot crumb squares for high days and holidays

  • Prep: 25 mins
    Cook: 50 mins
  • Serves 16
  • Easy
  • Serves 16
  • Easy
  • Calories 332
  • Carbohydrates 42
  • Saturated Fat 11
  • Sugar 22
  • Protein 4
  • Fat 18
  • Fibre 1
  • Salt 0.52

Nutrition per serving

  • Calories 332
  • Carbohydrates 42
  • Saturated Fat 11
  • Sugar 22
  • Protein 4
  • Fat 18
  • Fibre 1
  • Salt 0.52

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

Method

  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.

  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.

  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.)

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