Enjoy these melt in your mouth Apricot Crumbles!
Heat oven to 375 degrees, and line an 8 inch square pan with parchment paper.
In a food processor, combine the flour, granulated sugar, light brown sugar, baking powder, and salt. Pulse to combine.
Add the butter and pulse until mixture just comes together but is still crumbly.
Add the egg yolk and vanilla and pulse until the mixture comes together but is still crumbly. Separate 1/2 cup of the dough and set aside.
Use your fingertips to press the remaining dough evenly into to the baking pan, pushing the dough up about 1/4 inch around the edge.
Spread your choice of jam evenly over the crust.
Crumble the remaining dough over the top.
Bake for 30 minutes until golden brown. Cool on a wire rack for 20 minutes, then use the sides of the parchment paper as an aid to lift the crumble out of the pan onto a cutting board. Sprinkle the powdered sugar and slice into pieces. Store in a container with a lid for 4-5 days at room temperature or freeze.
Ingredients
Directions
Heat oven to 375 degrees, and line an 8 inch square pan with parchment paper.
In a food processor, combine the flour, granulated sugar, light brown sugar, baking powder, and salt. Pulse to combine.
Add the butter and pulse until mixture just comes together but is still crumbly.
Add the egg yolk and vanilla and pulse until the mixture comes together but is still crumbly. Separate 1/2 cup of the dough and set aside.
Use your fingertips to press the remaining dough evenly into to the baking pan, pushing the dough up about 1/4 inch around the edge.
Spread your choice of jam evenly over the crust.
Crumble the remaining dough over the top.
Bake for 30 minutes until golden brown. Cool on a wire rack for 20 minutes, then use the sides of the parchment paper as an aid to lift the crumble out of the pan onto a cutting board. Sprinkle the powdered sugar and slice into pieces. Store in a container with a lid for 4-5 days at room temperature or freeze.