Whole-Wheat Apricot Bars with Almond Crumble

Steps

1. 1

   Heat the oven to 350°F (180 °C) (180°C (350 °F)). Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for lifting out the finished bars.

2. 2

   Spread the almonds on a baking sheet and toast until fragrant and lightly golden, about 8 to 10 minutes. Cool completely, then finely grind them in a food processor; avoid processing so long that they turn into almond butter.

   Start 10-minute timer
3. 3

   In a large bowl, whisk together the all-purpose flour, whole-wheat flour, ground toasted almonds, sugar, cinnamon, ginger, and salt.

4. 4

   Add the melted butter and vanilla extract to the dry ingredients. Stir until the mixture forms moist, evenly combined crumbs.

5. 5

   Transfer about two-thirds of the crumb mixture to the prepared pan. Press it firmly and evenly over the bottom to form a compact crust.

6. 6

   Refrigerate the remaining crumb mixture while the bottom crust bakes. Chilling keeps the crumble pieces distinct and prevents them from melting together in the oven.

7. 7

   Bake the bottom crust until set and lightly golden at the edges, about 15 minutes.

   Start 15-minute timer
8. 8

   While the crust is still warm, spread the apricot jam evenly over the surface, leaving a small border if possible.

9. 9

   Sprinkle the lemon zest evenly over the jam.

10. 10

    Break the chilled reserved dough into irregular pieces and scatter them evenly over the jam layer.

11. 11

    Return the pan to the oven and bake until the topping is golden brown and the jam is bubbling slightly at the edges, about 20 to 25 minutes.

    Start 25-minute timer
12. 12

    Cool the bars completely in the pan on a wire rack. Use the parchment overhang to lift them out, then cut into 16 squares.