Apricot Squares in Crumb Topping

• plain flour↗175г g
• light muscovado sugar↗140г g
• butter↗140г g

  soft

• ground cinnamon↗1 tsp
• butter↗175г g

  soft

• golden caster sugar↗200г g
• large eggs3
• plain flour↗175г g
• baking powder↗1 tsp
• milk↗2-3 tbsp
• fresh apricots8

  cut into quarters (or canned in natural juice)

• powdered sugar↗

  for dusting

Step-by-step instructions

1. 1

   Preheat the oven to 160 °C with convection (or 180 °C without convection, gas – 4). Grease a shallow 22 cm square pan with butter.

2. 2

   In a food processor, pulse all crumb ingredients together with ½ tsp salt until a uniform, sticky crumb forms.

3. 3

   In a large bowl, combine flour, sugar, softened butter, ground cinnamon, eggs and baking powder. Gradually add the milk while stirring continuously until the batter becomes creamy and leaves the spoon.

4. 4

   Pour the batter into the prepared pan, evenly distribute the quartered apricots, then sprinkle the crumb over them and gently press so the crumb adheres to the fruit.

5. 5

   Bake for 45–50 minutes until the top turns golden and a skewer inserted into the centre comes out clean.

6. 6

   Allow the dessert to cool in the pan, then cut it into 16 squares and dust with powdered sugar. Store in the refrigerator in an airtight plastic container for up to 5 days.