Prep

1. Preheat the oven to 180°C (356°F). G

2. Line a 20 x 30cm (9×13 inch) baking tin with parchment paper, leaving an overhang on the sides to lift the finished brownies out. Set aside.

3. Wash, stone and slice apricots. 

4. In a small bowl, combine the sliced apricots with the cornflour. Set aside.

Make the Base and Crumble Topping

5. Combine the sugar and melted butter in a large bowl.

6. Add the flour, salt and vanilla and gently mix until a soft dough forms.

7. Set aside a third of the mixture in the fridge.

8. Press the remaining mixture into the bottom of the prepared tin.

9. Cover with cling wrap and pop in the freezer for 10 minutes.

Assemble and Bake Apricot Crumb Bars

10. Prick the base with a fork and bake in the oven for 12-15 minutes or until golden and just set. 

11. Set aside to cool for a couple of minutes. 

12. Spread the apricot jam evenly over the baked base and spoon over the apricot and cornflour mixture.

13. Remove the chilled dough from the fridge and crumble over the apricot mixture. Scatter with chopped or flaked almonds.

14. Bake for another 40 - 45 minutes or until the apricots are soft and jammy and the crumble topping is golden brown.

Cool and Slice

15. Cool the apricot crumble bars in the tin and chill in the refrigerator for 15 - 20 minutes before cutting into bars.