Grain Free and Paleo
Seasonal Apricot Rosemary Bars with Honey Shortbread
These vibrant bars feature a thick layer of honey-simmered apricots infused with aromatic garden rosemary, nestled between a buttery whole-grain crust and a delicate crumble topping. They offer a sophisticated balance of tart seasonal fruit and earthy herbal notes, making them a standout dessert for late summer gatherings.
- Prep
- 20 min
- Cook
- 40 min
- Serves
- 12
- Level
- Easy
- Per serving
- 215 kcal
Method
Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a small saucepan over medium heat, combine the diced apricots, 1/4 cup honey, lemon juice, and minced rosemary. Simmer for 10-12 minutes, stirring occasionally and mashing some of the fruit, until it thickens into a jam-like consistency. Remove from heat and set aside.
In a large mixing bowl, whisk together the flour and sea salt. Add the cold cubed butter and the 1/3 cup of honey. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse, pebbly crumbs.
Reserve 3/4 cup of this crumble mixture for the topping. Press the remaining mixture firmly into the bottom of the prepared baking pan to form an even layer.
Bake the bottom crust for 12-14 minutes until it is just set and very lightly golden.
Remove the pan from the oven and spread the apricot rosemary filling evenly over the warm crust.
Sprinkle the reserved crumble mixture over the top of the fruit layer.
Return to the oven and bake for another 22-25 minutes, or until the crumble topping is golden brown.
Allow the bars to cool completely in the pan on a wire rack. This is crucial for the fruit layer to set properly. Slice into squares once fully cooled.
Notes
For a Grain-Free version, substitute the spelt flour with 2.5 cups of almond flour and increase the bake time of the bottom crust by 3 minutes.
To make this Dairy-Free, use solid chilled coconut oil instead of butter.
If your apricots are very tart, add an extra tablespoon of honey to the filling while simmering.
Ensure the rosemary is minced very finely so it releases its oils without adding a woody texture.
Store leftovers in an airtight container in the refrigerator for up to 5 days to maintain the firmness of the fruit layer.
