Apricot Frangipane Crumble Bars

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


Close up photo of Apricot Frangipane Crumble Bars on a wood cutting board.
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3.78 from 9 votes

Apricot Frangipane Crumble Bars

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.
Course Dessert
Cuisine American
Author Sue Moran

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

  • Set oven to 350F
  • Cream the butter and sugar together until nice and fluffy. Add in the extracts.
  • 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.
  • 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.
  • Arrange the apricot slices evenly over the top of the dough. Double up a little if you want.
  • Squeeze the lemon juice evenly over the apricots.
  • 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.
  • Bake for about 40 minutes until lightly golden.
  • Cool slightly before cutting.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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

 

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45 Comments

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    Please rate this recipe!




  • 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
    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
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  • 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.

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