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Ingredients
- 1 c. dry apricots, coarsely minced
- 1 c. granulated sugar
- 1 1/2 c. water
- 2 c. all-purpose flour
- 2 c. old-fashioned or possibly quick-cooking oats
- 1 c. packed dark brown sugar
- 1 tsp baking soda
- 1/2 lb (2 sticks) unsalted butter, melted
- 1 tsp vanilla extract
Directions
- In a medium saucepan, bring apricots, sugar and water to boil over medium-high heat, stirring often. Reduce heat to medium-low and simmer, uncovered, stirring often, till fruit has softened and thickened into a puree, 20-30 min. Remove from heat; cold completely.
- Position rack in center of oven and preheat to 350 degrees. Lightly butter a 13-by-9 inch baking pan. Line bottom and short sides of pan with a 14 inch-long sheet of aluminum foil, folding excess foil back to make handles. Butter and flour foil and long sides of pan, tapping out excess flour.
- In a large bowl, mix flour, oats, brown sugar and baking soda. Add in melted butter and vanilla and stir well. Mix will be crumbly. Press half oat mix proportionately into prepared pan and spread with cooled apricot mix. Crumble remaining oat mix on top and gently pat into filling.
- Bake till streusel is golden and looks set in center, about 30 min. Transfer to a wire rack and cold completely (allow a couple of hrs).
- Lifting by foil handles, remove from pan. Peel back foil. Cut into 3-by-1 inch bars. Sift confectioners' sugar over tops of bars. Store at room temperature in airtight container for up to 1 week.
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