My regular readers know that I am constantly lamenting over how I suck at baking. One day my son told me that I was terrible at baking because I just can’t follow any rules. I guess the teenager in him meant it in a pejorative way but somehow the idea appealed to me – I have always taken such pride in being a rebel! For a while this worked for me but then my daughter came back from college this summer and said to me “your no-baking excuse is just a cop-out! How come you tell us to try harder to improve at anything but just give up when it comes to yourself?” Ooops, I guess I have met my match!!! And now I am being forced to expand my baking repertoire.
Two days ago very gingerly (pun intended!) I made these Apricot Ginger Crumble Bars and was surprised by how well they came out! I guess I can bake now 🙂
I love the combination of fresh fruit with fresh ginger and since Apricots are in season these days I added fresh ginger and Ginger Liqueur to them. Most recipes for crumble bars use shortening but I used butter in these crumble bars and they came out really well. A cup of good coffee and a crumble bar this morning took me straight to heaven!
1. 3 cups of all-purpose flour
2. 1 and 1/2 cup of sugar
3. 1 teaspoon of Baking Powder
4. 8 oz of unsalted butter (softened and at room temperature)
5. 2 teaspoons of Vanilla extract
6. ½ teaspoon of grated fresh ginger
7. 2 tablespoons of Ginger Liqueur ( I used Domaine de Canton) but if you don’t drink alcohol, you can do without this ingredient too!
8. 1 egg
9. ¼ teaspoon of salt
10. 3 tablespoons of cornstarch
11. About 20 ripe fresh apricots
1. Preheat the oven at 375 Fahrenheit.
4. Place the remaining amount of butter, one egg and a tablespoon of Ginger Liqueur and a teaspoon of Vanilla extract in the food processor and pulse the contents gently for 30 second or so to make crumbly dough.
6. Add the grated ginger to the chopped apricot pieces.
7. Add the second tablespoon of ginger liqueur to the apricot pieces. If you don’t use alcohol, you can completely omit this step!
8. Also add ½ cup of sugar and 3 tablespoons of cornstarch to the apricots and gently mix everything together ( be careful not to mash up all the pieces of the apricot flesh)
11. At the very end spread out a layer of the remaining amount of dough on top of the apricots. Do not pat this dough down too much – preferably keep this layer lightly crumble on top.
12. Place the dish in the heated oven for 45 minutes or so – or until the top layer looks golden brown.
13. Take the dish out of the oven and let it cool down completely before cutting them with a sharp knife.
14. Serve with some vanilla ice cream to make a yummy dessert or just the bar by itself (along with coffee or tea) for a yummy snack!