Recipes

Apricot Crumble Slice

Ingredients

Weight/
Volume
Ingredients
BASE
90 g Butter, melted 6¼ tbsp
150 g Laucke Plain Flour ⅞ cups
75 g Caster Sugar ⅜ cup
FILLING
250 g Finely chopped dried Apricots 1¾ cups
250 g Water 1 cup
55 g Caster Sugar ¼ cup
COCONUT FILLING
90 g Butter, melted 6¼ tbsp
30 g Coconut 5 tbsp
15 g Shredded Coconut 2½ tbsp
75 g Laucke Plain Flour ⅜ cup
100 g Brown Sugar, firmly packed ⅜ cup

Method

  1. Prepare a 19 cm x 29 cm rectangular slice pan with baking paper, and preheat oven to 180°C. 

  2. BASE: Combine the butter, flour, and sugar in a machine bowl until smooth. Press the mixture over the base of the prepared pan.

  3. Bake at 180°C for approx 20 minutes, or until browned.

  4. Spread the hot filling over the hot baked base, and sprinkle with the coconut topping.

  5. FILLING: Combine the apricots, water and sugar in a saucepan and simmer uncovered for 10 minutes, or until thick, stirring occasionally.

  6. TOPPING: Combine all the ingredients together, and mix well.

  7. Spread the mixture evenly in the prepared cake pan.

  8. Baking time 20 minutes, or until browned.

  9. Cool in the pan.

  • Laucke Specialities
  • Bake for 20 minutes
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