Apricot Frangipane Crumble Bars




This post may contain affiliate links. Please read my disclosure policy.

Apricot Frangipane Crumble Bars ~ these shortbread crumble bars are easy to put together, and the flavor combination of apricot and almonds is intoxicating! They are a beautiful way to use fresh, summer apricots.

Photo of a square of Apricot Frangipane Crumble Bars on a piece of parchment paper against a wood background with apricots.

Sometimes it makes my head spin how fast the seasons come and go.  It’s already apricot season again, if you can believe it.  I can’t complain, though, because they’re my favorite fruit for baking.  They have a firm texture, just enough juiciness, and a great tart flavor.  They work really well for bars like these because that flavor doesn’t get muffled by all those wonderful frangipane crumbles.

Close up photo of Apricot Frangipane Crumble Bars on a wood cutting board.

Truth is, when I eat apricots I think of my mom.  She died almost 21 years ago.  Way too early for her, and way too early for me.  An entire person could have grown up and blossomed in that gaping span of time.  I know that because she died just after my youngest daughter was born, and she’s turning 21 next month.

Photo of apricots for Apricot Frangipane Crumble Bars.

I think of my mom because the last thing I made for her right before she died was a fresh apricot tart.  Her cancer had hit that critical point where it was so widespread there was nothing anyone could do for her.  And because of all the medication and radiation treatments she had no appetite left for anything.  One of the things that bugged her the most was that nothing tasted good.  Nothing appealed to her, and it seemed like all the pleasures of life were slowly draining from her body and spirit.  But, as it turned out, she devoured my apricot tart, and it gave her one last unexpected burst of enjoyment.  That’s the enduring detail, anyway, from those last few days that has stayed with me ever since.

Photo of Apricot Frangipane Crumble Bars in a baking pan before baking.

It just shows you the power that really good ingredients, cooked from scratch, can have.  Of course working with a passion and a purpose doesn’t hurt.  If your apricots are ripe and vaguely local, these apricot frangipane crumble bars won’t disappoint you.

Frangipane is a classic French filling made with ground almonds.  The flavor and texture is one of the greats.  It’s usually made with eggs, too, but I left them out because I’m going for a crisper shortbread texture in these bars.

Photo of a stack of Apricot Frangipane Crumble Bars.

Apricots, like so many fruits, actually get better and more intensely flavored after they’re baked.  My APRICOT PIE is a great example of that, it’s probably the best pie I’ve ever had.  Cooked apricots also feature in my 5-MINUTE STONE FRUIT BREAKFAST CRISP and in my APRICOT TURNOVERS.

 

Photo of a Apricot Frangipane Crumble Bar on a piece of parchment paper with a knife against a wood background.


Reader Rave ~

“I cooked this twice because the first time it was gone in just a few hours!
Today was the third time and now I made it a simple crumble just the fruits at the bottom of the pan and the crumble over.  I have to say, both ways were excellent. Your recipe is so incredibly good!
Thank you Sue,”
 ~  Alexandra


Apricot Frangipane Crumble Bars
Rate this recipe
5 ratings

Prep Time: 20 minutes

Cook Time: 40 minutes

Category: dessert

Cuisine: American

Yield: serves 9-12

Close up photo of Apricot Frangipane Crumble Bars on a wood cutting board.

Apricot Frangipane Crumble Bars ~ these shortbread crumble bars are easy to put together, and the flavor combination of apricot and almonds is intoxicating! They are a beautiful way to use fresh, summer apricots.

Ingredients

  • 1 cup, 2 sticks, unsalted butter at room temperature
  • 3/4 cup sugar
  • 1 tsp vanilla paste or exract
  • 1 tsp almond extract
  • 1/2 tsp salt
  • 2 cups all purpose flour
  • 1 cup almond flour, or almond meal (you can grind your own almonds in a processor)
  • about 6 or 7 apricots, thinly sliced
  • juice of 1/2 lemon
    Crumble topping
  • (reserved 1 cup of the shortbread dough)
  • 1/2 cup sliced almonds

Instructions

  1. Set oven to 350F
  2. Cream the butter and sugar together until nice and fluffy. Add in the extracts.
  3. Whisk together the salt, flour and almond meal, and add it slowly to the butter and sugar until you get a crumbly dough. Reserve 1 cup of the mixture.
  4. Line an 8x8 inch square baking dish with parchment paper, with edges overlapping the sides if you want to remove the squares from the pan for easier cutting. If not, lightly grease the pan. Pat the dough into the bottom with your hands, or use the back of a measuring cup to tamp down the dough. Don't pack it down super hard, just get it spread out and relatively flat.
  5. Arrange the apricot slices evenly over the top of the dough. Double up a little if you want.
  6. Squeeze the lemon juice evenly over the apricots.
  7. Make the crumble topping by mixing the sliced almonds with the reserved dough. Lightly mix with your fingertips, forming large crumbs. Scatter the crumbs evenly over the apricots.
  8. Bake for about 40 minutes until lightly golden.
  9. Cool slightly before cutting.

make these apricot frangipane crumble bars your own ~

  • If you don’t have access to fresh apricot, try substituting apricot jam!

 

 

Thanks for pinning these Apricot Frangipane Crumble Bars! 

Apricot Frangipane Crumble Bars ~ these bars are easy to put together, and the flavor combination of apricot and almonds is intoxicating! They are a beautiful way to use fresh, summer apricots. #apricot #summer #crumblebars #bars #dessert #frangipane #almondpaste #almonds #shortbread

 

You Might Also Like

45 Comments

  • Reply
    Beverly
    May 15, 2019 at 9:33 am

    I was attracted to this recipe when after your Almond Shortbread bars I saw it listed with other recipes using Almond Paste. I love Almond paste! Where do I use it in this Apricot Frangipane Bar recipe?
    Thank you.

    • Reply
      Sue
      May 15, 2019 at 9:55 am

      Oh, you’re right Beverly, I linked this recipe thinking it used almond paste, my bad! I do think you could add a layer of paste under the apricots, though :)

  • Reply
    Valerie Isabelle Comte
    November 24, 2018 at 6:40 pm

    Hello Sue,
    I just came across your recipe by accident. I was wondering if you could make this recipe using dried apricots and cranberries ? What do you think ? I am French and a lover of frangipane.
    Thank you
    Valérie

    • Reply
      Sue
      November 24, 2018 at 8:18 pm

      I don’t see why you couldn’t use dried fruit, but the bars would not be as moist, of course.

  • Reply
    Claudia
    June 3, 2018 at 4:41 am

    This was amazing! I made it for a party. I frozen it after it cooled in cupcake paper lined tiny dessert cups (dollar store). It was so delicious!!

    • Reply
      Sue
      June 3, 2018 at 7:32 am

      It’s funny I’m just working on a new frangipane dessert this week Claudia, I’m an almond fiend :)

  • Reply
    Alexandra
    February 21, 2017 at 12:05 pm

    I cooked this twice because the first time it was gone in just a few hours!
    Today was the third time and now I made it a simple crumble just the fruits at the bottom of the pan and the crumble over . I have to say, both ways were excellent. Your recipe is so incredibly good!
    Thank you Sue,

    • Reply
      Sue
      February 21, 2017 at 2:13 pm

      Oh that’s an interesting way to do this, I think any way you combine these ingredients you’ll get a winner, thanks Alexandra!

  • Reply
    Ellie
    June 16, 2015 at 8:21 pm

    Does it have to be kept in the fridge?

    • Reply
      Sue
      June 16, 2015 at 8:52 pm

      It can stay out overnight, Ellie, but after that I would keep it refrigerated.

  • Reply
    Apricots for Easy Fruit Desserts, Cool Treats, and Salads - The Recipe Daily
    January 7, 2015 at 8:15 am

    […] Apricot Frangipane Crumble Bars […]

  • Reply
    Katherine {eggton}
    May 15, 2013 at 7:29 pm

    How beautiful, Sue.

    Have you read A Homemade Life, by Molly Weizenberg at Orangette? She, too, writes some beautiful passages about a parent’s illness (her father’s) and food.

    xo

  • Reply
    news
    May 15, 2013 at 5:56 pm

    Internet Online System is very usefull and Billions of Peoples use Internet and Many of the peoples want to make money online from home and make online business for a life time
    We have the best Online earning System with Data Entry Jobs, Online Jobs, Network Marketing, SMS Earning, and Much More Online Work From home, Skype : Jobz.Corner
    JobzCorner.Com

  • Reply
    grace
    May 14, 2013 at 7:06 pm

    that’s the most crumbly crumb topping i’ve seen–love those sliced almonds! it’s understandable that apricots will always hold a special place in your heart, and these bars are just lovely.

  • Reply
    shannon weber
    May 14, 2013 at 12:03 pm

    Sue, what a beautiful post; it brought tears to my eyes. I cannot imagine how it feels to lose a mother, let alone so early in life; i can’t even fathom it. Thinking of you, and everyone else who’s had to deal with something which should never happen in life, i think.

  • Reply
    Rehan Ahmed
    May 14, 2013 at 3:54 am

    Looking for Best and Trusted PTC Site..?
    Here is a Best and Trusted PTC Site where you can earn money online without any invesment, earn with Just Clicking and Earn upto Daily 10$, Earn More with Referrals, Paid to Click System, Best upgrade plans and Best Advertising Plans. Legitimate Earning Website for ever you want
    HotProClicks.com

  • Reply
    Magnolia Verandah
    May 13, 2013 at 10:27 am

    These look good enough to eat right off the page! Beautiful colour of those apricots. My best friend died of cancer in 2008 and I can remember her saying that food just didn’t taste the same and her husband became quite the cook to tempt her tastebuds. Lovely post – lovely slice.

  • Reply
    Tricia Buice
    May 13, 2013 at 4:37 pm

    Sue – these look perfect. Absolutely perfect! Wow – I never knew we shared such similar memories. My Mom passed away from cancer May 30, 1992 while both my children were still so young. She was at home with us and in the end the only thing she could taste and would eat was bacon. I held her hand as she took her last breath. Still miss her every single day. I was the daughter that cooked and baked with her and hardly ever missed a meal as long as I didn’t have to drink milk. Yuck. Hope you had a wonderful Mother’s Day and thanks for sharing this story. I understand, I completely understand.

  • Reply
    Jennifer
    May 13, 2013 at 3:28 am

    Thank you for sharing such a special memory. It made me cry! I will definitely be making these delicious-looking squares.

  • Reply
    Diva Divorcee
    May 12, 2013 at 8:53 pm

    I know it was unintentional, but you brought tears to my eyes. Last year I was dealing with ovarian cancer and with all the unpleasantness, food that appealed was low on the list. My kids worked hard to try and find something appealing and had they had this recipe, life would have been better. Apricots are my favorite fruit…Happy Mother’s Day!

    • Reply
      Sue/the view from great island
      May 12, 2013 at 11:20 pm

      It just goes to show that our enjoyment of food is so important to us on so many levels. I hope you’ve got the cancer behind you, and Happy Mother’s Day!

  • Reply
    MD White
    May 12, 2013 at 7:52 pm

    Your story is also my story. Could we have been baking/cooking for our moms at the same time? Maybe not apricots but the story and the cancer was the same. This post must have been a GodWink, because even the Frangipane was a special topic between my mom & I. Hope you are having a nice Mother’s Day. Thanks for yet another recipe I will try!

  • Reply
    MadSCAR
    May 12, 2013 at 5:09 pm

    Love it! Thanks for recipe :)

  • Reply
    Victoria
    May 12, 2013 at 8:27 am

    Such a lovely post

  • Reply
    Louise @ INGREDIENTS
    May 12, 2013 at 2:43 pm

    Happy Mother’s Day, Sue – I hope you and your family have a wonderful day. Thank you for sharing the story of your apricot tart and your mother -it brought tears to my eyes.

  • Reply
    Chris Scheuer
    May 11, 2013 at 8:06 pm

    What a sweet memory and lovely post Sue. Your bars look amazing, I can’t believe it’s apricot season either, wow! I’m sure your mom would have loved this crumbly tart!

    • Reply
      Sue/the view from great island
      May 11, 2013 at 11:17 pm

      I have a pile of apricots left, so I have a feeling they’ll show up again this week in some form or another. Happy Mother’s Day Chris.

  • Reply
    Jude
    May 11, 2013 at 6:36 pm

    Beautiful post…So wonderful for Mothers Day weekend.

  • Reply
    Reeni
    May 12, 2013 at 12:04 am

    What a sweet tribute to your Mom! Apricots and frangipane make a the most delicious pair! Happy Mother’s Day!

    • Reply
      Sue/the view from great island
      May 12, 2013 at 11:22 pm

      Thanks, Reeni May—you see frangipane with pears a lot, I think because Martha Stewart has a classic recipe that everyone makes, but I think the apricots are even better :)

  • Reply
    Susan
    May 11, 2013 at 11:48 pm

    What a beautiful remembrance that brings tears to my eyes. What a beautiful treat of apricots…a very favorite of mine. Happy Mother’s Day to you. Blessings.

  • Reply
    belleau kitchen
    May 11, 2013 at 4:45 pm

    awww… I was just writing on another blog how food is the most wonderful way to remind ourselves of people and places and this memory will always be with us whenever we cook or eat certain foods… your apricot frangipane bars are stunning, the apricot colour has actually made my mouth juice up a little!… happy mothers day!

    • Reply
      Sue/the view from great island
      May 11, 2013 at 11:22 pm

      I wasn’t intending to write a mother’s day post at all, but, just like you said, food has a way of drawing things out of us.

  • Reply
    Averie @ Averie Cooks
    May 11, 2013 at 8:14 pm

    I once made apricot jelly crumble bars very similar to this with a crust-filling-streusel (and used some PB in there too..lol) and they were so good and yours look AMAZING!!! I love apricots AND crumble topping!

    And your story seriously brings tears to my eyes about your mom and this recipe. I am so sorry.

    Happy Mother’s Day weekend to you :)

    • Reply
      Sue/the view from great island
      May 11, 2013 at 11:16 pm

      Thanks, Averie.
      I’m seriously hooked on these crumble squares, and I’m pretty sure I’ll embarrass myself by repeating them over and over again with different fruits, etc.

  • Reply
    Heather Schmitt-Gonzalez
    May 11, 2013 at 7:52 pm

    What a beautiful memory. And these bars sound absolutely divine, Sue! I hope you have a wonderful Mother’s Day.

  • Reply
    Mary Younkin
    May 11, 2013 at 7:36 pm

    I have tears in my eyes, Sue. What a beautiful tribute to your mom. Apricots remind me of my mom and my grandmother both. We spent most of our childhood picking up apricots off the ground and picking them from my grandmother’s trees.

    My mom lives in that house now and she plans her calendar around apricot season every year. Apricot jam was the first jam I made and my mom still makes it almost every year. There are apricots in her freezer year round.

    I will be making these amazing looking bars this year, Sue. I can’t wait now!

  • Reply
    Janice Pattie
    May 11, 2013 at 5:41 pm

    What a touching story, my mum and I both love apricots. I can remember apricot jam which came in a tin and we would pick out the whole apricots with a spoon and eat them, it seems to decadent! Beautiful bake, one to bookmark.

    • Reply
      Sue/the view from great island
      May 11, 2013 at 11:20 pm

      These are really very good, I hope you get a chance to try them. I do think you could make them with a very good jam, as well. Probably not quite as good as with fresh fruit, but some jams are really special.

  • Reply
    Nantucket Daffodil
    May 11, 2013 at 4:22 pm

    These are amazing. I love how the apricots look al lined up….so pretty! I love cooking with fruit in spring and summer.

    • Reply
      Sue/the view from great island
      May 11, 2013 at 11:25 pm

      Those red, or purple fruit are a variety of apricot, I forgot to mention that in the post. I think they’re called black apricots.

Leave a Reply