Author: Susan Murray, www.awomancooksinasheville.com
½cHoney Roasted Almond Slices
1tbspplus 1 tsp corn starch
Preheat the oven to 350 degrees. Line an 8X8” pan with parching paper, leaving some paper sticking over the sides. (This will help you remove the bars later).
Stir together the oatmeal, flour, brown sugar, baking powders, cinnamon and salt. Add the melted butter, the vanilla and almond extract. Stir until combined. Reserved 1 cup of the mixture for the crumble topping and press the rest into the prepared bowl. Bake for 10 minutes.
Add the honey roasted almonds to the reserved crust mixture and toss lightly with a fork or your fingers to mix together.
Slice the apricots into thin pieces and toss together with the sugar, cinnamon, cornstarch and a pinch of salt. Add the bourbon and toss them again until they are evenly coated.
When the crust is finished baking, remove from the oven and spread the apricot mixture evenly over it. Use a spatula to scrap any remaining sugar and cornstarch mixture over the fruit.
Sprinkle the crumble topping evenly over all.
Bake for 45-50 minutes until the edges are bubbling and the crumble topping is light brown.
Cool completely before cutting.
Note: Almost any fruit will work for this recipe. Juicier fruits may need a bit more cornstarch. If it is very liquid, put it in the refrigerator to set before cutting.
Thank you for trying my recipe - enjoy!
Susan Murray, awomancooksinasheville.com