Roasted Apricot Crumb Bars
 
 
These Roasted Apricot Crumb Bars are my new favorite grain-free vegan treat! Roasting the apricots concentrates their wonderful flavor, and I snuck some tahini and allspice into the crust for a truly delicious combination. Grab one for a quick breakfast, or top with vanilla ice cream or whipped cream for a decadent dessert.
Author:
Recipe type: Baking, Sweet Treats, Grain-Free
Cuisine: Modern American, Vegan
Yield: 8 large bars
Ingredients
  • Coconut oil for greasing pans
  • Apricots:
  • 1 ½ lbs (about 8 large) ripe apricots, washed & halved, pits removed
  • 12g (1 ½ Tbsp) coconut sugar
  • 10ml (2 tsp) vanilla extract
  • 10ml (2 tsp) fresh lemon juice
  • Pinch kosher salt
  • 19g (2 Tbsp + 2 tsp) arrowroot powder
  • Dough:
  • 224g (2 cups) fine almond flour
  • 32g (4 ½ Tbsp) coconut flour
  • 1 ¼ tsp baking powder
  • ½ tsp kosher salt
  • ½ tsp ground allspice
  • 51g (3 Tbsp + 1 tsp) tahini
  • 45g (3 ½ Tbsp) coconut oil, melted
  • 45ml (3 Tbsp) maple syrup
  • 24g (3 Tbsp) coconut sugar
Procedure
  1. Roast apricots: Preheat oven to 425°F. Grease a large rimmed sheet pan, and arrange apricot halves cut side up in a single layer on sheet pan. Sprinkle coconut sugar over apricots, and roast for 15 minutes until apricots are slightly caramelized and soft but still hold their shape. Set apricots aside to cool until just warm; reduce oven temperature to 350°F.
  2. Make filling: Scrape apricots and any pan juices into a blender or food processor. Add vanilla extract, lemon juice, and salt, and pulse to a chunky puree that still retains some apricot bits. Stir in arrowroot, and place in refrigerator to chill.
  3. Prepare dough: Whisk almond flour, coconut flour, baking power, salt, and allspice in a medium bowl.
  4. Measure tahini, coconut oil, maple syrup, and coconut sugar into a liquid measuring cup or a bowl, and whisk to combine. Add to flour and stir until mixture comes together into a crumbly mass.
  5. Assemble & bake: Line bottom and sides of a 2-quart baking dish with parchment. Press ⅔ of dough mixture (280g) into pan, patting into a smooth, even layer. Bake for 12-15 minutes until firm to the touch and slightly puffed.
  6. Remove pan from oven. Pour apricot filling over par-baked crust, spreading evenly to cover crust completely. Scatter remaining dough mixture over top, and bake for 25-30 minutes until filling is set and topping is lightly browned and cooked through.
  7. Cool & serve: Transfer pan to a wire rack, and let cool completely before cutting into eight squares. Enjoy as-is, or top with ice cream or whipped cream for an indulgent dessert.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/roasted-apricot-crumb-bars/