Pecan Apricot Pie Bars

Pecan Apricot Pie Bars

👉Ingredients:

↪️For the crust:

100g melted coconut oil

50g panela sugar

1 tsp vanilla extract

¼ tsp salt

150g white spelt flour

↪️For the filling:

5 ripe apricots, thinly sliced

50g panela sugar

15g white spelt flour

Juice of half a lemon

A pinch of smoked salt

↪️For the streusel topping:

50g old-fashioned oats

70g panela sugar

30g white spelt flour

50g coconut oil

80g toasted pecans, crushed

👉Instructions:

✅️1. Make the crust:

In a mixing bowl, combine flour, sugar, and salt. Add the melted coconut oil and vanilla, and mix until a dough forms.

Press the dough evenly into a lined baking pan.

Bake at 150°C (300°F) for 12–15 minutes. Let it cool.

✅️2. Prepare the filling:

Toss the sliced apricots with lemon juice, sugar, flour, and smoked salt.

Spread the fruit mixture over the cooled crust.

✅️3. Make the streusel topping:

In a bowl, mix oats, sugar, flour, coconut oil, and crushed pecans.

Sprinkle the topping evenly over the apricot layer.

✅️4. Bake again:

Increase the oven temperature to 175°C (350°F) and bake for 30–35 minutes, until golden and bubbly.

✅️5. Cool & serve:

Let the bars cool completely before slicing.

Enjoy them as they are, or serve with dairy-free ice cream!

👉Tips for Best Results:

▶️1. Choose ripe apricots:

The riper the apricots, the sweeter and more flavorful your filling will be.

▶️2. Cool completely before cutting:

These bars need time to set—cutting too early may cause them to fall apart.

▶️3. Toast the pecans for extra flavor:

Toasting brings out the natural oils and enhances the nutty aroma in the topping.