Apricot Jam & Aleppo Pepper Almond Crumble Bars
The "perfect" sweet-heat treat to kick off summer.
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Today’s recipe is for Apricot Jam & Aleppo Pepper Crumble Bars and I think if you’re new here it’s a great recipe to start on. Quick and approachable with just a few tweaks to buck tradition. This recipe is one that I first made several months ago but never wrote down properly. Despite my best efforts, this actually happens more than I’d like to admit. I get busy experimenting in the kitchen and stop writing down what i’m doing. The little details that I promise myself I’ll remember are the ones that I always forget.
I was really pleased with the first version of these crumble bars - crisp but not too sandy, chewy but not too dense - they were the ideal thickness and I loved the balance between jam and crumble. I daresay, they were perfect. I’ve spent the last week trying to recreate that success and each time I could nail one or two qualities but not all of what made the original crumble bars so darn good. Out of frustration, I came close to abandoning the recipe to focus on other projects.
It was then that I was reminded of the accomplishment I managed just over a week ago - completing my first half marathon. I’ve been running for several years but had never conquered 13.1 miles before last week. I wasn’t expecting this but after finishing the race it took me a few days to actually feel a real sense of accomplishment. I wasn’t sure what to tell people when they asked me how it went because when I played the race back in my mind I could only focus on the perceived mistakes I made at each mile rather than the bigger picture. I was being unwarrantedly critical without acknowledging the commitment it took to make it across the finish line. I was sacrificing great for perfect.
I know crumble bars have very little to do with running half marathons but I think both have lessons to teach. I went back to the drawing board and honed in the successful elements of the crumble bar recipe. I simplified it but not to the point of losing its best features. The new goal was to create a great recipe, not necessarily to recreate the recipe I longed for from many months ago. Just like in running, you can only run the race in front of you. The past decisions can’t be changed - you just have to take notes and keep going.
A few notes…
I was inspired to combine apricot jam and Aleppo pepper flakes by southern pepper jelly which is a preserve made from fruit and chili peppers, usually jalapeños. I grew up eating this around the holidays in Alabama. It’s especially good on Ritz crackers with a little swoosh of cream cheese.
A crumble (or streusel) is very similar to a shortbread cookie, but with a slightly different ratio of butter, sugar, and flour. Using melted butter speeds up the mixing process and it also avoids incorporating air into the dough which would cause the bottom crust to puff up in the oven as the pockets of air would trap steam while baking.
The butter should be melted but not hot. I like to use a microwave for short bursts of 10 to 15 seconds, accounting for carry-over melting if there are still a few small lumps. If the butter is steaming or if the vessel it’s in is too hot to touch with bare hands, let the butter sit for 10 minutes. Occasionally stir the butter to redistribute the heat and encourage cooling.
The moisture and acidity of brown sugar creates a tenderizing effect that adds chewiness while also helping to ensure the crumble doesn’t turn out dry. Using all white sugar creates a sandier result.
The recipe calls for a portion of finely chopped nuts but don’t stop there! Try swapping the almonds for an equal amount of oats, finely shredded coconut, sesame seeds, millet, or even a favorite granola without dried fruit. (The dried fruit might burn while baking.)
Apricot & Aleppo Pepper Jam Crumble Bars
makes one 8x8 inch square, to be cut into 16 squares
170g all-purpose flour
30g whole wheat flour
16g cornstarch
60g almonds, finely chopped (swap for another nut or oats)
125g light brown sugar
35g white sugar
1 teaspoon kosher salt
1/2 teaspoon baking powder
165g unsalted butter, melted but not hot
2 large egg yolks
1/4 teaspoon almond extract (optional)
280g apricot jam
1 1/2 teaspoons Aleppo pepper flakes
Preheat the oven to 350F with a rack in the middle position. Line an 8x8 inch baking pan with parchment, leaving 1 to 2 inches of overhang above the lip of the pan. This will be used to lift and remove the finished crumble bars once they cool.
In a medium to large bowl, combine the flours, cornstarch, almonds, sugars, salt, and baking powder. Whisk together to break up any clumps in the brown sugar.
Whisk the two yolks and the almond extract (if using) into the melted butter. Pour the melted butter mixture into the bowl with the flour and stir with a folk or spatula. The dough should begin to come together in clumps with no dry flour left in the bottom of the bowl.
Weigh out 400 to 450 grams of dough into the prepared baking pan. Use your fingers or the bottom of a measuring cup to press this mixture into the pan. Don’t press down too firmly - create an even layer that’s stable but not dense. Move the pan into the oven and bake for 15 to 20 minutes, the dough should look matte and slightly puffy but not very golden when it’s done.
Stir together the jam and pepper flakes in a small bowl. Remove the pan from the oven and allow it to cool for 10 to 15 minutes. Once cooled, spread the jam over the surface of the dough, leaving a small 1/4 inch border around the edge. Sprinkle the remaining crumble dough over the jam being sure to get into the corners and edges. It’s okay if a little jam is visible through the crumbs.
Return the pan to the oven and bake for 28 to 30 minutes. The crumble will be golden and firm to the touch and bubbling jam might be visible between the crumbs and around the edge of the pan. Allow to cool for at least an hour before lifting out of the pan. Slice into 16 squares to serve and enjoy!
