Izy Hossack's Apricot-Rye Crumb Bars

Makes: 16 squares


8 very ripe apricots, quartered
50g granulated sugar
2 tbsp water

Base and topping:
120g rye flour
120g plain flour
60g granulated sugar
175g salted butter, cubed
40g oats


1. Preheat the oven to 180 C. Line an 8-inch square baking tin with baking paper.

2. Combine the quartered apricots, 50g of sugar and water in a small saucepan. Place over a medium heat and simmer for 5 minutes until syrupy and soft. Set aside.

3. Place both flours, 60g of sugar and butter in a medium bowl. Rub together with your finger tips until you get a soft dough. Leave a small, fist-sized lump of dough (around 100g) in the bowl. Take the remaining dough and crumble it into the lined baking tray then press down to form an even layer. Bake for 15 minutes.

4. Add the oats to that little bit of dough you reserved earlier and mix together with your fingertips. Set aside.

5. Once the base has baked, spread the cooked apricots and all the syrup over it. Sprinkle over the oaty crumble and place back into the oven for another 25 minutes. Leave to cool then slice into squares and serve.