Apricot crumb squares

Apricot crumb squares

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(6 ratings)

Prep: 20 mins - 25 mins Cook: 45 mins - 50 mins


Serves 16
Apricot crumb squares for high days and holidays

Nutrition and extra info

Nutrition: per serving

  • kcal332
  • fat18g
  • saturates11g
  • carbs42g
  • sugars22g
  • fibre1g
  • protein4g
  • salt0.52g


    For the topping

    • 175g plain flour
    • 140g light muscovado sugar
    • 140g butter, softened



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 1 tsp ground cinnamon



      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    For the cake

    • 175g butter, softened



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 200g golden caster sugar
    • 3 large eggs



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 175g plain flour
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 2-3 tbsp milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • 8 fresh apricots, quartered (or canned in natural juice)



      A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

    • icing sugar for dusting


    1. Preheat oven to fan 160C/ conventional 180C/gas 4 and butter a shallow 22cm square cake tin. Put all the topping ingredients in a food processor with 1⁄2 tsp salt and blend to make a sticky crumble.

    2. Using an electric hand whisk or wooden spoon, blend the cake ingredients, except milk and apricots, gradually adding enough milk to make a creamy mixture that drops from the spoon. Spread in the tin and scatter with apricots. Top with the crumble and press down.

    3. Bake for 45-50 minutes until golden and a skewer comes out clean. Cool in tin, cut into 16 squares and dust with icing sugar. (Keeps up to 5 days in a plastic container in the fridge.)

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    Comments, questions and tips

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    14th Oct, 2017
    I really wasn't sure how this would turn out... very well apparently!! I used 4 nectarines rather than apricots, though next time I would use more fruit as the cake and crumble layers seemed quite dense. Absolutely delicious, the other half loved it despite always avoiding fruit in a pudding!!
    Sophie may
    11th Oct, 2014
    This was a fantastic cake/tray bake I made with my two young sons and was absolutely lovely served warm with vanilla ice cream. Easy to make, a great alternative to apple!
    8th Jul, 2011
    Nice recipe, however I would suggest less butter in the crumb layer.
    1st Jun, 2011
    Nice easy recipe. Tasty cakes not a show stopper but still delicious.
    warriors's picture
    30th Jun, 2009
    I made this just because it looked so good,it did not dissapoint and was easy to make and tasted very delicious all my family loved it. I am going to make it using apple next time.
    4th Aug, 2008
    These were lovely and moist. Were great with a dollop of greek yoghurt.
    10th Jan, 2008
    Could I freeze these cakes.
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