Apricot Raisin Bars
This recipe is adapted from a recipe from the New American Heart Association Cookbook, a long time occupant of my cookbook shelf. I originally made them in May of 2002, and made a note that they were “tasty!”. The second time around is no different. Here is the recipe:
Apricot Raisin Bars
- 6 ounces of dried apricots, chopped
- 1 cup golden raisins
- 1 3/4 cups unsweetened apple juice, divided (this means you will use some in one place and some in another)
- 3 tablespoons cornstarch
- 1 1/2 teaspoons lemon zest
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 1/4 cups quick cook oatmeal
- 3/4 cup packed brown sugar
- 1/4 cup white sugar
- 2/3 cup butter, cut into chunks
In a medium saucepan, combine apricots, raisins and 1 1/2 cups apple juice. Cook over medium heat for 20 minutes, until fruit is soft.
In a small bowl, mix together remaining 1/4 cup of apple juice with cornstarch and lemon zest. Add to fruit mixture and cook 2-3 minutes, stirring constantly. The fruit mixture will become very thick. Set aside to cool
Preheat oven to 375F. Spray 13″x9″ pan with cooking spray, set aside.
In the bowl of a food processor, mix flour, baking powder and both sugars. Add the butter, and using the pulse button, pulse until flour mixture looks like sand, with small bits of butter everywhere. Stir in the oatmeal.
Press 2/3 of the flour-oatmeal mixture into the pan. Spread fruit over crust, then top with remaining mix.
Bake for 30 minutes, until crust is light golden.
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