Ingredients
- Makes 15-20 squares (depending on size)
- 1 ½ cup rolled oats
- ½ cup white flour
- ¼ cup wholemeal flour
- 1/4 -1/2 cup coconut sugar
- Pinch salt
- 100g butter, melted
- 1 tsp cornflour
- 1 Tbsp light brown or coconut sugar
- 250g apricots, stone removed and cut into even slices
APRICOT AND OAT SLICE
Method
- Preheat oven to 180C
- Line a 20cm L x 18cm W x 4cm (approx
- ) tray with baking paper Mix together the oats, flours, sugar and salt, pour in the melted butter and mix well
- Remove ¼ of the mixture and set aside for topping
- Press the crumb mixture into the base of the baking tray
- Combine the apricots in a bowl along with the cornflour and 1 tablespoon sugar, mix gently to combine
- Spread evenly over the base, scatter over the remainder of the crumbs and bake for 25-30 minutes or until the fruit is oozing slightly from the crisp golden topping
- Let cool before cutting
- I like to keep this in the fridge as it helps to keep the slice crisp and it is quite refreshing on a hot summer’s day!
Comments
I used only coconut (refined) sugar in this as I loved the flavour combination, but hey this is totally up to you. I only give you ideas not rules!! You can substitute most fruits in this recipe as the oaty mixture which surrounds the fruit is divine with pretty much anything.
Thanks to ROSEDALE ORCHARD for the apricots used in the demonstration at the market
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