Easy Apricot Crumble Bars

Hey friends! Inez here, coming at you with what might just become your new favorite treat! ✨ These Apricot Crumble Bars have been my absolute OBSESSION lately, and I just HAD to share them with you all!

I first stumbled upon a version of this recipe at my aunt’s house last summer. One bite of these sweet, tangy bars with that perfect crumbly topping and I was immediately transported back to my childhood when my mom would make apricot desserts during harvest season. I’ve tweaked the recipe to make it both gluten-free AND dairy-free without sacrificing any of that amazing flavor. Trust me, nobody will even notice the difference!

❤️ Why You’ll Love This Recipe

These bars are the PERFECT balance of sweet, tangy, and buttery crumble. The dried apricots create this incredible jammy filling that pairs so beautifully with the oat crumble crust. Plus, they’re:

• Gluten-free and dairy-free (but nobody will be able to tell!)
• Made with simple pantry ingredients
• Perfect for meal prep – they keep amazingly well
• Ideal for potlucks, bake sales, or afternoon treats with coffee
• Much easier than making a pie but with similar satisfaction!

📝 Ingredient List

Apricot Filling:

• 1 lb. dried apricots, roughly chopped
• 1 ½ cups water
• 1 ½ cups light brown sugar

Crumble:

• ½ cup nondairy butter, melted (I love Earth Balance sticks)
• 1 cup light brown sugar
• 1 ¼ cups quick cooking oats
• 1 ¼ cups gluten-free all-purpose flour (I use Bob’s Red Mill 1-to-1)
• 1 tsp baking soda
• ¼ tsp salt

The dried apricots are the star of the show here! Unlike fresh apricots, they have an intense, concentrated flavor and create that perfect jammy consistency without making the bars soggy.

The brown sugar in both the filling and crumble adds that beautiful caramel note that complements the tanginess of the apricots perfectly.

Using quick cooking oats gives the crumble that perfect texture – not too chunky, not too fine. They create those beautiful layers of texture that make these bars so satisfying to bite into!

The gluten-free flour blend works perfectly here because the bars don’t rely on gluten development anyway – it’s all about that crumbly, buttery texture.

Essential Tools and Equipment

• 9×13 baking pan
• Parchment paper or cooking spray
• Medium saucepan
• Blender or food processor
• Large mixing bowl
• Sharp knife for cutting bars

👩‍🍳 Step-by-Step Instructions

1. Preheat your oven to 375˚F / 190˚C. Getting your oven nice and hot ensures that perfect golden crumble on top!
2. Make the apricot filling: Add your chopped dried apricots, water, and brown sugar to a pot and bring to a boil. Once it’s bubbling away, reduce the heat to low and let it simmer for 15-20 minutes. The apricots will plump up and soften as they absorb that sweet, syrupy goodness. Your kitchen will smell AMAZING at this point!

1. Blend the filling: Transfer your apricot mixture to a blender and pulse until mostly smooth. I like to keep some texture in there for those little bursts of apricot goodness! Don’t over-blend – we’re not going for baby food here, people! 😉

1. Mix the crumble: Combine all your crumble ingredients in a large bowl. Get in there with your hands (my preferred method!) and mix until you have a crumbly mixture. When it holds together slightly when squeezed but still breaks apart easily, you’ve got it just right!
2. Assemble: Spray a 9×13 pan with cooking spray or line with parchment paper (I ALWAYS use parchment – makes cleanup a breeze and ensures nothing sticks!). Press about ⅔ of your crumble mixture firmly into the bottom of the pan to form your crust. Pour that gorgeous apricot filling over the top and spread it evenly. Then sprinkle the remaining ⅓ of your crumble mixture over the top. Don’t press it down – we want that beautiful textured top!
3. Bake for 32-36 minutes until the top is golden brown and your kitchen smells like heaven. The hardest part comes next – you’ve got to let them cool COMPLETELY before cutting! I know it’s torture, but trust me, it’s worth the wait!

❗ You Must Know

These bars NEED to cool completely before cutting, or they’ll fall apart! I know it’s tempting to dig in while they’re warm (believe me, I’ve been there!), but patience really pays off here.

Personal Secret: I like to add a tiny pinch of cardamom to my crumble mixture. It’s subtle but adds this incredible aromatic quality that pairs beautifully with the apricots. It’s my little secret weapon that takes these bars to the next level!

Tips from Well-Known Chefs

• Ina Garten swears by using the highest quality vanilla extract in fruit desserts to enhance the natural sweetness without adding sugar.
• Dorie Greenspan recommends grating a bit of citrus zest into your crumble mixture for a subtle brightness that wakes up all the flavors.
• Claire Saffitz suggests toasting your oats lightly in the oven before adding them to the crumble for enhanced nuttiness and depth of flavor.
• Stella Parks recommends using a metal bench scraper for the cleanest cuts when portioning bar cookies like these.

💡 Pro Tips & Cooking Hacks

• If your dried apricots are particularly dry, soak them in hot water for 10 minutes before starting the recipe.
• For cleaner cuts, refrigerate the fully cooled bars for an hour before slicing.
• Don’t overwork the crumble mixture – you want it to remain, well, crumbly!
• If you can’t find quick cooking oats, pulse regular rolled oats in a food processor a few times to break them down slightly.
• Line your pan with parchment paper with overhang on the sides so you can easily lift the entire thing out for cutting.

🎨 Flavor Variations / Suggestions

• Mixed Fruit Version: Replace half the apricots with dried peaches or nectarines for a summer fruit medley.
• Nutty Crumble: Add ½ cup of chopped almonds or pecans to the crumble mixture for extra crunch.
• Spiced Apricot: Add ½ teaspoon of cinnamon and a pinch of nutmeg to the apricot filling for a warming spiced version.
• Coconut Lover’s: Add ½ cup of shredded coconut to the crumble mixture for a tropical twist.
• Orange-Apricot: Add the zest of one orange to the filling for a citrusy pop that works beautifully with the apricots.

⏲️ Make-Ahead Options

These bars are PERFECT for making ahead! In fact, I think they taste even better the next day when the flavors have had time to meld together.

You can also prepare the components separately ahead of time:

• Make the apricot filling up to 3 days ahead and store in the refrigerator.
• Mix the dry ingredients for the crumble and store in an airtight container for up to a week – just add the melted butter when you’re ready to assemble.

Recipe Notes & Baker’s Tips

• The texture of the filling should be like a thick jam – if it seems too watery after blending, return it to the pot and simmer for a few more minutes to reduce.
• The crumble mixture should be moist enough to hold together when pressed, but still crumbly. If it seems too dry, add an extra tablespoon of melted butter.
• These bars freeze beautifully! Cut them once completely cooled, wrap individually, and freeze for up to 3 months.

🍽️ Serving Suggestions

These apricot bars are absolutely DIVINE with:

• A scoop of vanilla dairy-free ice cream for dessert
• A dollop of coconut yogurt for breakfast (yes, I’ve totally had these for breakfast!)
• Afternoon coffee or tea for the perfect pick-me-up
• A drizzle of melted dark chocolate if you’re feeling extra decadent

🧊 How to Store Your Bars

• Counter: Store in an airtight container at room temperature for up to 3 days.
• Fridge: Keep refrigerated for up to a week (they get a bit firmer, but still delicious!).
• Freezer: These freeze beautifully for up to 3 months. I recommend cutting them first, then wrapping individually so you can grab just one when the craving hits!

⚠️ Allergy Information

These bars are already dairy-free and gluten-free as written! However, if you have other allergies:

• Nut allergies: Make sure your non-dairy butter is nut-free if needed.
• Oat sensitivities: You can substitute the oats with quinoa flakes, though the texture will be slightly different.
• Always check your gluten-free flour blend to ensure it doesn’t contain any allergens of concern for you.

❓ FAQs

Can I use fresh apricots instead of dried? Fresh apricots contain much more moisture, so the recipe would need significant adjustments. Stick with dried for these bars, or if you have fresh, try my Fresh Apricot Galette recipe instead!

My bars seem too crumbly – what went wrong? The most common issue is not letting them cool completely before cutting. Give them at least 2 hours at room temperature, or even better, refrigerate for an hour after cooling.

Can I reduce the sugar in this recipe? You can reduce the sugar in the filling by up to ⅓, but I wouldn’t recommend reducing it in the crumble as it affects the texture. Remember that the tartness of apricots really needs some sweetness to balance it out!

How do I know when the bars are done baking? The top should be a lovely golden brown color, and the filling might bubble slightly at the edges. If you’re unsure, you can insert a toothpick into the center – it should come out without any wet crumble.

Can I double this recipe? Absolutely! Just use two 9×13 pans rather than trying to use one larger pan, which might affect the baking time and texture.

I hope these Apricot Crumble Bars become a new go-to in your kitchen! There’s something so special about the combination of tangy apricots and buttery crumble that makes these completely irresistible. I promise you there will be NO leftovers when you bring these to your next gathering!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how these turned out for you and if you tried any of the variations!

And if you’re looking for more summer fruit recipes, check out my Peach Upside Down Cake or Easy Southern Peach Crumb Cake– they’re both reader favorites!

Sending warm, crumbly, apricot-filled deliciousness from my kitchen to yours! 🧡

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