Sticky Apricot & Prune Rye Crumble Squares

The recipe

Sticky Apricot & Prune Rye Crumble Squares

Vegetarian · Freezer-friendly · One-bowl crumble

Ingredients

For the fruit filling

• 180g Organic Dried Apricots (1kg pack selected), roughly chopped
• 120g Organic Pitted Prunes (500g pack selected), roughly chopped
• 250ml water
• 2 tbsp light brown sugar
• 1 lemon, finely grated zest and 1 tbsp juice
• ½ tsp ground cinnamon

For the rye crumble

• 300g Organic Rye Flour (1kg pack selected)
• 110g light brown sugar
• ¼ tsp fine salt
• 180g cold unsalted butter, cubed, plus extra for the tin
• 1 tsp vanilla extract, optional

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Lightly butter and line a 20cm square tin, leaving enough baking paper to lift the bake out later.
2. Put the apricots, prunes, water, 2 tablespoons of sugar, lemon zest, lemon juice and cinnamon in a small saucepan. Simmer gently for 10–12 minutes, stirring occasionally, until the fruit is soft and most of the liquid has been absorbed. Mash to a thick, textured paste and leave to cool slightly.
3. Mix the rye flour, remaining sugar and salt in a large bowl. Rub in the cold butter with your fingertips until the mixture forms moist crumbs and small clumps. Mix in the vanilla, if using.
4. Press two-thirds of the crumble firmly and evenly into the prepared tin. Bake for 12 minutes, until the edges are just beginning to colour.
5. Spread the fruit filling over the warm base, leaving a narrow border. Scatter over the remaining crumble without pressing it down.
6. Bake for 20–23 minutes, until the top is golden and the fruit bubbles at the edges. Cool completely in the tin, then lift out and cut into 16 squares.

Useful variations

• Orange and cardamom: replace the lemon with orange zest and add ¼ teaspoon ground cardamom.
• More indulgent: drizzle the cooled squares with a little melted dark chocolate.
• Freezer stash: freeze separated by baking paper for up to two months; thaw at room temperature.