I remember apricot bars like these at the Barnes and Noble cafe in Daly City. We coped with foggy Sunday mornings there sipping a mocha while enjoying a fresh baked apricot bar.
This recipe is surprisingly simple to make. Dried apricots are usually easy to find in stores here in California, especially since the Blenheim variety is grown nearby in the Santa Clara Valley. Expect to shell out $15.00 or more for 32 oz. of these wonderful apricots, but you can also substitute other apricots as your budget or availability dictates. Check out Apricot King Orchards for prices online. If you have a Trader Joe's nearby, they usually have a good selection of apricots as well. I usually use the low sulphured apricots as they retain their color better.
Preheat Oven to 350 °F
Filling
32 oz. dried apricots
2 cups water
1/2 cup sugar
Topping
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/4 cup dark brown sugar
2 teaspoon cinnamon
4 cups rolled oats (not quick cook)
1 1/2 cup butter, melted.
Combine filling ingredients and heat in saucepan over medium heat until apricots absorb moisture and are tender. Drain excess water. Let cool and place in food processor or blender until only small chunks remain.
Combine topping ingredients in order listed and mix by hand until evenly blended. Butter a 9 x 13 baking dish and gently press about 1/3 of the topping on the bottom of the pan. Pour the filling over this layer. Use a spatula to spread an even layer of filling. Finally, sprinkle the remaining topping mixture over the filling.
Bake in the oven for 30 minutes or until topping starts to brown.
