Ingredients
Equipment
Method
- Mix 2 cups flour, granulated sugar, and salt in large bowl, cut in 1 cup cold butter using pastry cutter until mixture resembles coarse crumbs, add vanilla and mix until dough comes together.
- Press two-thirds of dough firmly into bottom of greased 9x13 pan creating even layer, reserve remaining dough, bake at 350°F for 15 to 18 minutes until lightly golden.
- While crust bakes, mix apricot preserves with lemon juice in bowl until combined and spreadable.
- Remove prebaked crust from oven and immediately spread apricot filling evenly over hot crust using offset spatula to edges.
- Mix reserved dough with remaining ½ cup flour, brown sugar, 3 tablespoons cold butter, and sliced almonds if using, creating crumbly texture, then sprinkle evenly over apricot layer.
- Bake 25 to 30 more minutes until topping is golden brown and filling bubbles at edges, let cool completely in pan on wire rack at least 2 hours.
- Dust with powdered sugar if desired, cut into 24 squares, and serve at room temperature.
Nutrition
Notes
Prebake crust before adding filling for crisp bottom. Don't use too much filling or bars won't set. Let cool completely before cutting for clean slices. Store covered at room temperature up to 3 days. Add orange zest or almonds for flavor variations.