Ingredients
2 cups plain flour
½ cup self-raising flour
½ cup desiccated coconut
¾ cup caster sugar
250g unsalted butter, melted
FILLING
500g packet dried apricots, chopped
1 cup fresh-squeezed orange juice
½ cup caster sugar
CRUMBLE
1 cup plain flour
2/3 cup desiccated coconut
2/3 cup brown sugar, firmly packed
125g cold unsalted butter, finely chopped
Method
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Grease two x 18cm x 28cm rectangular slice pans. Line base and sides with baking paper, extending paper 2cm above pan edges.
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Place flours, coconut and sugar in a large bowl. Add butter. Stir until well combined. Divide evenly between prepared pans. Press firmly over bases.
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Cook in a moderate oven (180C) for about 15 minutes, or until light golden. Remove. Cool.
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To make filling, combine all ingredients with ¾ cup water in a large saucepan over a medium heat. Stir until sugar is dissolved. Bring to boil. Gently boil, stirring occasionally for about 12 minutes, or until apricots are soft and mixture has a thick, jam-like consistency.
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Remove from heat. Cool for 5 minutes. Divide evenly between pans. Spread over bases.
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To make crumble, process all ingredients in a food processor until mixture resembles fine breadcrumbs. Divide in half. Sprinkle evenly over filling on each slice.
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Cook in a moderate oven (180C) for about 15 minutes, or until golden. Remove. Cool in pans completely.
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Using baking paper, lift slices from pans. Cut into pieces.
