Cooking With Oonagh - European Apricot Squares Dessert

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts offer healthy fats while being more affordable.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal serves as a vegan binder.

Start by preparing a 9-inch glass pie plate.

In a food processor, combine 1 cup flour, 1/2 cup sugar, and 1 teaspoon baking powder with 1/2 stick of butter to create a crumbly mixture.

Add 1 tablespoon of sour cream and 1/2 teaspoon of almond extract to the crumbly mixture and mix until combined.

Separate the egg yolk from the egg white, discarding the white or saving it for another use.

Mix the egg yolk into the crumbly mixture until it starts to bind together.

Reserve half a cup of the mixture for the streusel topping and press the remaining mixture into the bottom of the prepared pie plate.

Drain the canned apricot halves and arrange them evenly on top of the crust, using the nicer looking pieces.

In the food processor, combine the reserved crumb mixture, 1/4 cup of almonds, and 2 tablespoons of brown sugar, then sprinkle this mixture over the apricots.

Bake in a preheated oven at 350°F for 30 to 40 minutes, until the topping is golden brown and the bottom is cooked through.

Allow to cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens