Prep 15 mins
Cook 30 mins
Choose the fruit of your choice with this one. A quick to mix cobbler type cookie!
- 1 (18 ounce) jarsmuckers apricot preserves (or the flavor you prefer)
- 1 cup sugar
- 3⁄4 cup butter
- 2 cups flour
- 1⁄2 teaspoon baking soda
- 1 1⁄2 cups flaked coconut
- 1⁄2 cup chopped nuts
- Cream butter and sugar.
- Add remaining ingredients except the preserves.
- Press 3/4 of this mixture into the bottom of a greased 13x9 pan.
- Bake at 350° for 10 minutes.
- Spread preserves on top.
- Crumble remaining crumb mixture over the fruit.
- Bake for 20 more minutes.
Laurie, This recipe is so easy and so delicious! I would like to re-name this one, Magnificent Apricot Bars! This would make a great dessert or simply for snacking! I used finely chopped pecans and apricot preserves and followed Laurie's directions to a "T". Great recipe, Laurie! Thanks!!
Even healthier with homemade apricot filling (simmer until softened - 2/3 c dried apricots in 1/4 c water). Drain, puree, spread over cooked crust. Once the filling is spread over the crust, it can be enhanced with 1/4 c of Smuckers apricot jam and baked.
this is a really forgiving recipe, seeing as how it turned out amazing even while i contrived to almost ruin it. i was bustling about the kitchen and in my frenzy i forgot to bake the bottom layer first before slathering on the jam and crumbs. i almost wanted to cry but put it in the oven, crossed my fingers and hoped for the best. and it really was up there with the best. i baked it for 30min and the top did get a bit over-browned but not at all burnt. i left out the nuts since i dont care for them in cookies. i used apricot preserves on one half and strawberry preserves on the other half. DH will have the apricot section since i find it too tart, and i will have the sweeter strawberry side. i love this recipe and will make it again, but following the correct baking instructions this time.