Making the best apricot slices

Asked on 30 Sep 2021 by Florence

Hello, I have twice made the apricot oat slices and failed each time to get them to remain whole - they just crumble into pieces. I followed the recipe exactly, even using the Delia tin and liner.

Can you advise please?

Lindsey, Food Editor replied

Hello,

We have been making this recipe for many years, but it’s been a while since my last batch, so I have made this again today.

Firstly, it is supposed to be a bit crumbly, it is part of the charm. That said it should hold together sufficiently to cut into squares.

The chopped apricots need to be the soft eating variety so that they feel a bit squidgy when they are chopped. I pulsed mine in the processor today and they were chopped but sticky.

I pressed the base down very firmly then sprinkled the apricots very evenly and pushed them out a bit with my fingertips (which I dipped into water as the apricots were so sticky). Then I pressed the remaining oat mixture down well.

I baked for 25 minutes.

After 10 minutes cooling the ‘cake’ in the tin it was still quite warm but with a fine serrated knife I cut some squares. They were fragile and I did have to be very careful when transferring them to the cooling rack.

The remainder of the cake I left in the tin until nearly cold (at this point it feels much firmer) then lifted it with the liner onto a board. As the whole thing was much firmer, it was easier to cut neat’ish’ squares. There are still a few crumbly edges.

I took plenty of snaps, so I’ll try and send you some.

My family and I have eaten many more that we should have this evening and they really are lovely, so I hope you give them another try.

Any that might crumble are delicious sprinkled over yoghurt or fruit compote or ice-cream.

I hope this helps

Best wishes

Lindsey