Apricot and Coconut Crumble Slice Recipe

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TIP! Slices can be made up to three days ahead. Store in an airtight container in a cool place. Or freeze, wrapped in plastic wrap for up to two months. Thaw at room temperature before cutting.

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

Grease two x 18cm x 28cm rectangular slice pans. Line base and sides with baking paper, extending paper 2cm above pan edges.
Place flours, coconut and sugar in a large bowl. Add butter. Stir until well combined. Divide evenly between prepared pans. Press firmly over bases.
Cook in a moderate oven (180C) for about 15 minutes, or until light golden. Remove. Cool.
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.
Remove from heat. Cool for 5 minutes. Divide evenly between pans. Spread over bases.
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.
Cook in a moderate oven (180C) for about 15 minutes, or until golden. Remove. Cool in pans completely.
Using baking paper, lift slices from pans. Cut into pieces.

Jane Ash

Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.