I always thought apricot slices were for 90 year old nannas. I never cared for the apricot filling or the pastry and would always turn my nose at the sight of them. Well something has changed - either I've aged significantly or I've only ever had terrible apricot slices because they are now my absolute jam.
These apricot slices with a brown butter and coconut crumble are outrageous. Hand on heart, I've eaten half the tray (that's 8 pieces!) on my own and about 400ml of cream, which I use to douse on top. Pants are not happy at all but you will be when you eat these. Give them a go!
For the base/crumble:
1/2 cup sugar
1/4 cup brown sugar
1 tsp vanilla
2 cups all purpose flour
1 cup dessicated coconut
1/4 tsp baking soda
1 tsp cinnamon
For the filling:
2x tins of apricot halves in syrup, keep 1/3 cup syrup
1/4 cups sugar
1 tsp corn flour
- Preheat oven to 180˚C and line a square baking pan with baking paper (I used a 21.5cm x 21.5cm tin).
- Cook butter in a saucepan over medium heat, stirring constantly until it foams and then turns a deep brown, about 6 minutes.
- Allow brown butter to cool in pan slightly.
- Whisk in sugar, brown sugar and vanilla until combined.
- Whisk together flour, baking soda, salt, cinnamon and coconut and then add to the brown butter/sugar mix.
- Press 2/3 of the dough into the prepared baking tin.
- For the filling, combine all the ingredients together then line the apricot halves on top of the base.
- Pour the leftover liquid evenly over the apricots.
- Crumble the remaining dough over the apricots.
- Bake for 1 hour.
- Let cool in pan for 10 minutes, then cut in slices and serve warm with plenty of cream.
- Store leftovers in the fridge to preserve some of the crunch in the crumble.