There's a few other surprises on the way but in the meantime lets talk about today's recipe. It's an adaptation of White on Rice Couple's 'Fresh Apricot Bars'. Unbelievably, I did not have enough apricots. So, my version consists of pluots, apricots and peaches but just use whatever stone fruit takes your fancy. Once I begin tweaking a recipe it just kind of avalanches, a couple of differences you'll see in this recipe are the addition of almond meal and shredded coconut. I found these flavours added some depth and textural contrast to the dish but if you're not a coconut fan (Surely this isn't possible!) then just replace it with oats and all will be well in the world.
Seeing as I have very little patience when it comes to letting food rest, even when strictly instructed to do so, I dove straight in. Let me tell you, you really, really can't get these out of the tray neatly when they're still warm. So I served it as crumble with a side of home made caramel ice cream. I dutifully put the rest of the bars in the fridge, an hour or so later they were much easier to cut and serve. The moral of the story is: if you want them to actually be bars rather than a jumbled mess, it's best to hide them in the back of the fridge and forget about them for an hour or two.
Mixed Stone Fruit Crumble Bars
- 900g (2 lbs) Assorted stone fruit (I used apricots, pluots and peaches)
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 3/4 cup plain flour
- 1/4 cup almond meal
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (115g) chilled butter, cubed
- 2/3 cup rolled oats (not quick oats)
- 1/3 cup unsweetened shredded coconut
Can be stored in the fridge for up to 3 days. Freezes well.