Fresh Apricot Bars

by on July 10, 2013

Fresh Apricot Recipe from

Lately it seems our cooking at home has been driven by an over abundance of ingredients. Creativity from Copiousness, if you will. Not that we are complaining. Quite the opposite really, we couldn’t be happier.

The garden is going blitzkrieg with its tomato production. We’ve lost the battle for the blueberries with the mockingbirds, but that has distracted them from the sweet flesh of the plums, necta-plums, and soon to be pluots. Although they now have discovered the white peaches up front, but all isn’t lost since we missed protecting the early buds from getting bugged out, so most of the peaches are a doomed anyway.

Fresh Apricot Recipe from

We just finished another KitchenAid shoot, this time for 22 recipes, which has left us with a surplus delectable ingredients. Time for the heroes to be eaten!

And as if that wasn’t enough to keep us busy trying to make sure nothing went to waste, driving up to Palm Springs a couple weeks ago we spotted the Dowling Fruit Orchard stand on the fringes of one of their orchards. We both looked at each other, not even needing to say that on the way home we must stop there.

Visions of the fruit stand danced through our heads while we were relaxed in the cool Riveria Palm Springs hotel and then explored town while dealing with the triple digit heat of Palm Springs summer. And again later as we went from nearly sea level, up the tram to about 8500′, then hiked another 5+ miles up to San Jacinto peak, at roughly 10,800′. Neither the swank, the heat, the lack of oxygen, nor the “we’re not in shape to hike over 11 miles at elevation but did it anyway” could push the thought of that fruit stand from our minds.

Coming down from the mountain, the day was quickly dwindling. We hopping into the truck as well our spent legs enabled, and scurried down the highway, praying that Dowlings would still be open, and that we would remember exactly where it was at. Scanning the opposite side of the road, trying to recall nearby landmarks, we had nearly given up hope. We must have missed it not always able to see over the highway divider. Then, suddenly, there it was.

Fresh Apricot Recipe from

We dived in, the sun dropping, and the produce about to be carted away for the evening. We had just made it, 5 minutes before close! Flats of peaches for $7.90. Flats that tasted like home garden picked. Mounds of apricots. Watermelons. Oh the fruits in all their glory! We snatched up as much as we figured we would be able to eat in a few brief minutes, not wanting to delay the hard working staff in getting them home.

We ate, sucking juices as we bit, nearly half the flat of peaches on the way home. Probably would have ate it all if it weren’t for the apricots in all their deliciousness.

Once back home, the boxes of recently purchased tastiness now had to compete with the garden’s bounty. With the apricots life short lived, we made these fresh apricot bars to enjoy them a little longer. Hope you love them as much as we did. The apricots were briefly cooked to help break them down, then pureed and spread over, and baked with a crisp type of crust with the oats, butter, and brown sugar. It is a great way to use up an abundance of apricots. If you happen to get some apricots which are bit of a let down in straight snacking ability, these apricot bars will give them a chance to regain glory.


Fresh Apricot Recipe from

Fresh Apricot Bar Recipe

Yield: about 12 Bars

Total Time: 1 hour 30 minutes

Makes great use of an overabundance of apricots, or revitalizes the flavor of off-season apricots. If you don't have fresh apricots on hand, substitute apricot jam. If your apricots aren't very sweet, adjust sugar amount to taste.


  • 2 lbs (910g) ripe Apricots
  • 2/3 cup (135g) sugar
  • 1 Tablespoon (15ml) orange liqueur (such as Grand Marnier)
  • 1 cup (125g) flour
  • 1/2 cup (110g) packed brown sugar
  • 1/2 teaspoon Kosher or Sea Salt
  • 1/4 teaspoon Baking Soda
  • 1/2 cup (113g) cold unsalted butter, cut into small cubes
  • 1 cup (90g) old fashioned oats


  1. Preheat oven to 350°F. Butter a 2 quart baking dish.
  2. Combine the apricots and sugar in a saucepan. Cook over medium heat until the sugar is dissolved and the apricots are soft (will vary tremendously depending on the ripeness of the apricots-very ripe apricots will only take minute or two). Stir in the orange liqueur.
  3. Puree the apricots in a blender or food processor until smooth. Pour into a bowl and set in freezer to chill while you make the crust.
  4. In a bowl, whisk together the flour, brown sugar, salt, and baking soda. Pinch in the butter pieces into the flour mixture (or cut them into the flour with a pastry cutter), until it resembles coarse sand. Pinch in the oats until well combined.
  5. Press 2/3rds of the crust mixture evenly into the bottom of the prepared baking dish. Spread the apricot puree over the crust bottom. Sprinkle the remaining crust over the top of the apricot puree.
  6. Bake for 1 hour or until the crust is golden brown.
  7. Allow to cool, then slice and serve. Store in the refrigerator.
Recipe Source:

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.

{ 29 comments… read them below or add one }

1 Averie @ Averie Cooks July 10, 2013 at 2:20 am

Creativity from Copiousness – love that. I could use some of that inspiration when it comes to my own pantry. I need to thin the stash.

The bars are gorgeous. And I love how you made almost a Grand Marnier infused jam with them with cooking/pureeing them first. I’ve only ever added whole fruit to crumbles/bars. I love your idea.

Congrats on your KitchenAid shoot, too!


2 Katrina @ Warm Vanilla Sugar July 10, 2013 at 4:40 am

I’ve somehow gone through life never making anything with fresh apricots, and this is definitely the recipe to change that. Looks lovely!


3 Vickie July 10, 2013 at 5:09 am

mmmm, yum! I absolutely love apricots :)
No chance of fresh ones now in the middle of winter, but there might still be some cooked ones lurking in the freezer…


4 Norma @ Allspice and Nutmeg July 10, 2013 at 5:43 am

I love apricots. Good apricots are hard to come by in my neck of the woods. I’ll have to find some so I can make this, it looks delish!


5 Tieghan July 10, 2013 at 6:01 am

I have never actually had an apricot, but I am pretty sure I would them. especially if they were stuffed into this incredible looking bar. Oh my gosh, I love the way these look. So good!


6 Jennie July 10, 2013 at 6:59 am

This sounds incredible. I might try a variation with all the yummy peaches we’re getting here NY right now!


7 Joey July 10, 2013 at 8:16 am

We don’t get a lot of fresh produce here, but it looks good to try with some of the turkish apricots I just bought!


8 Belinda @themoonblushbaker July 10, 2013 at 8:20 am

Thank you for the suggestion about using jam. I am not in a stone fruit season yet, so jam is a great alternative to get that sweet tartness. I had the same problem with mangoes last season, so many that we had mango puree pouring from the fridge!


9 Lizthechef July 10, 2013 at 8:50 am

Killer recipe! What is it about apricots that make them so special?


10 Susan July 10, 2013 at 9:32 am

We usually just eat fresh apricots…rapidly. But your bars recipe have inspired me to take the leap, and bake with them. Thanks!


11 Abby {munchin' mel} July 10, 2013 at 10:50 pm

These photographs are so, incredibly gorgeous… I’m obsessed with them! :) Such a lovely post.


12 Koumie July 14, 2013 at 12:54 pm

Lovely idea as I, too, am an apricot lover. Baked them today, very tasty but I think I would have liked a firmer filling. They cut nicely once refrigerated but still too jam like in the center. Any suggestions for a denser filling? A nice topping for ice cream, however.


13 RachH July 15, 2013 at 9:31 am

I make a version of these based on Martha Stewart’s Cranberry Crumble bars, but I use my home-canned apricot cardamom butter instead (it’s the same process as cooking down and pureeing the apricots in this recipe, but it is gently simmered until the excess moisture in the apricots evaporates. Apricot puree thickens really nicely naturally, and I usually can cook down a small batch of apricot butter in about 10-15 minutes. (Plus, if you make extra or have any left over, it’s delicious on cornbread, biscuits, or grilled chicken!)


14 Chung-Ah | Damn Delicious July 14, 2013 at 10:53 pm

What a perfect way to use up those apricots. These bars are gorgeous!


15 Row July 16, 2013 at 6:21 pm

That’s one of the best things about spring… so much delicious fruit to enjoy! I can see myself making this with apricots, peaches, or any fruit that is ripe and sweet. Thanks! :)


16 The Neverending Stomach July 17, 2013 at 2:00 pm

One of my favorite summer desserts is fruit bars like this. My current favorite is my recipe for blueberry bars with an almond crumble, but I like the addition of oats in this, more like a breakfast treat. How do you think this recipe would do with rehydrated dried apricots?


17 Brandon @ Kitchen Konfidence July 17, 2013 at 2:06 pm

I actually like going to Palm Springs during the summer months. Intense heat. Poolside drinks. Brunch beneath misters. Not sure if I could handle hiking though ;)

This summer has been all about apricots for me, so I am LOVING these bars. Need to try this.


18 David Hogman July 19, 2013 at 3:10 am

These apricot bars look delicious and healthy. will try these soon Thanks


19 dervla July 23, 2013 at 10:23 am

now i just have to find a surplus of apricots somewhere. Hmmm off on the hunt i go.


20 Lily (A Rhubarb Rhapsody) February 17, 2014 at 2:42 pm

I made these the other day, but modified them a bit (sorry, I can’t help myself!). I used an assortment of stone fruit and included coconut and almond meal in the crumble mix. They made an excellent brunch. I’ve blogged about them and linked back to you. Thanks for the recipe!


21 Dried fruits, Nuts and Seeds via Facebook May 15, 2014 at 5:58 pm

Yumm! looks fantastic!


22 Donna May 25, 2014 at 7:49 am

I only have the quick cooking kind of oats. Will that make that much of a difference?


23 White on Rice Couple June 24, 2014 at 9:54 pm

They might work but we haven’t tried the recipe with them. If you give it a shot we’d love to hear how it comes out.


24 Raegan July 4, 2014 at 11:24 am

I just got a bunch of fresh apricots at the farmers market yesterday! I’d love to make this. Any substitutions for orange liqueur? I love the idea to use it in the recipe, but we’re unfortunately out at the moment, and that’s the only ingredient I’m lacking. Otherwise, I’d get to making them right this second!


25 White on Rice Couple July 21, 2014 at 8:39 am

You could use vanilla extract or even just omit it. Brandy or a dark rum would be nice too.


26 salvegging August 9, 2014 at 2:35 pm

hey guys! i haven’t used my puree yet as it’s chilling but Im wondering what the thickness level should be. Mine seems a bit pourable. Is there a volume amount of the filling that you recommend that is ideal to spread on the bars, for ex, 1 c, 2 c? Thanks in advance : )


27 White on Rice Couple August 12, 2014 at 3:13 pm

I’d say it would be about 2 1/2 cup of puree. The thickness you describe sounds about right. Good luck!


28 salvegging August 12, 2014 at 3:17 pm

Thanks! Haha since I originally wrote that I’ve already made two (smaller) batches of these. I decided to add a few spoonfuls of homemade wild raspberry jam to the apricot puree. This fixed my concern with the thickness and also tasted amazing. So good! Thanks : )


29 Sonja August 12, 2014 at 1:28 am

This is hands down the most amazing combination of crust and apricot i’ve ever tasted. There were so many overripe, mushy and not excellently sweet apricots in the house that i had more than the two pounds needed for the recipe. absolutely no problem though. Put it all on the crust, which was one of the best crusts i’ve ever tasted, and it was the perfect amount! didn’t even last a day. Thankyou for apricot heaven.


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