Ideal when you want to cater for an event, and keep a bit at home to enjoy yourselves this Apricot crumble slice makes around 24 slices.
I love this simple recipe as a way of using up jams stored in the cupboard, I usually make it with Apricot, but Cherry is also wonderful.
The best bit? You can do most of the work in the food processor, making this a quick and simple bake.
Don’t be put off by the three layers; the base is a simple shortbread, the filling can come from a jar, and the crumble takes a few minutes to whizz together.
Pre-heat the oven to 180 (160 fan forced) and line a large straight sided tray with baking paper. I use a rectangular tray measuring 24cm x 34cm.
The baking paper will help to lift out the slice once it is cooled, and prevent a sticky mess from any burnt jam on the edges.
- Plain flour, 275g
- Unsalted butter, cubed and at room temperature, 250g (one block)
- Icing sugar, 130g
- Milk, 2 tablespoons
Any jam (preserves) you have on hand, home made preferred! You will need around 1 1/2 cups. If you don’t have any, just make a stewed fruit mixture using Apples, Pears or any Stone Fruit.
- Plain flour, 200g
- Brown sugar, 200g
- Icing sugar, 2 Tablespoons (no need to sift, the food processor will sort it)
- Desiccated coconut, 3 Tablespoons (add more if you’re a fan)
- Unsalted butter, melted in a little jug so you can pour it into the food processor, 200g
Make the base in a food processor. Add the flour, icing sugar and butter and blitz until it is evenly mixed and the texture of fine breadcrumbs.
Add a spoon or two of milk, running the processor in short bursts until the dough comes together in a ball, and is smooth.
Pinch off blobs to cover most of the base of the pan, then with wet fingers, push down to spread it evenly. Avoid building up in the corners.
Prick it over with a fork, then place in the oven for 10 to 15 minutes, you are looking for a light golden colour, slightly darker on the edges.
While it is baking, prepare the crumble mixture, so you are ready to go.
No need to wipe out the food processor; we are using the same ingredients.
Add the dry crumble ingredients, and mix until combined, then add melted butter and pulse until it forms clumps. Add more flour if you think it needs it.
Don’t worry if you over-process it all goes smooth, you can still get a crumble by dragging a fork through the mix to rough it up again.
Set crumble mix aside for the assembly stage.
Spread the jam onto the baked base; I prefer to use a smoother jam – but chunks of fruit will work fine too.
Focus on getting it spread evenly, and try to avoid going right to the edge, as these bits of jam will darken and go hard.
Then, sprinkle the crumble mixture evenly over the filling, aiming for a mix of finer and larger crumble pieces.
Second Bake, cool and cut
Return the tray to the oven for 12-15 minutes until the crumble topping has some nice brown colouring on top.
Remove and allow to cool in the tray before trying to lift it out. The shortbread base needs to cool and harden.
Lift out using the baking paper; if any jam has stuck to the sides, use a butter knife to loosen it up.
Place the paper and slice on a large cutting board, and cut into small squares (this is messy, the paper helps contain the crumble explosion!). Serve, or transfer to a container to enjoy later.
A little extra
Try adding a layer of drained ricotta beneath the jam for an extra creamy and tasty treat.
Serve warm with a scoop of creme fraiche, and decorate with powdered icing sugar for a simple dessert.