Apricot Coconut Crumble Bars Recipe for an Easy Fruity Dessert

Name: Apricot Coconut Crumble Bars
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 36
Ingredients: 2 cups flour; ¾ cup sugar; 1 teaspoon baking powder; 2 cups dried coconut, medium cut; 1 salt; 1 cup butter, cut in small pieces; 3 cups chopped dried apricots, finely diced before measuring; 1 cup sugar; 1½ cups boiling water

By:

Josie Baker

Published:

September 30, 2026

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Apricot Coconut Crumble Bars

Some desserts earn a permanent spot in the recipe box after a single bite. These Apricot Coconut Crumble Bars did exactly that in my kitchen.

Picture a buttery coconut crumble pressed into a pan, a tangy apricot filling spread over the top, and more of that same crumble scattered across everything before it goes into the oven.

The result is a tray of light golden squares that taste like a cross between a cookie bar and a fruit pie, and they disappear faster than I can cool them.

This recipe is a fruity twist on a lemon version of the same cookie bars, and that is part of what makes it so useful. The filling is flexible.

You can simmer dried apricots into a quick compote on the stovetop, or you can reach for a jar of good quality apricot jam when time is short.

Either way, one 9 x 13 inch pan gives you 36 bars, which makes this a smart choice for a bake sale, a potluck, or a holiday cookie tray.

I should warn you about one thing. These bars freeze beautifully. The trick is to get them into the freezer right after they cool completely, because if they sit on the counter within reach, they will not last long enough to see the inside of a freezer bag.

I learned that lesson the hard way on a busy Tuesday, when a pan meant for a school bake sale turned into an afternoon snack for the whole family.

The prep time is 30 minutes and the cook time is about 45 minutes, so you are looking at roughly 1 hour and 15 minutes from the first scoop of flour to a pan of golden bars on the cooling rack. Not bad for something that looks and tastes like a bakery treat.

Why These Bars Are Worth Baking

The coconut crumble works as both the base and the topping, so there is no separate crust to roll out.
The apricot filling comes together in one small saucepan with three everyday ingredients.
A single 9 x 13 inch pan yields 36 bars, which is plenty for a crowd.
The filling is adaptable. Almost any fruit jam or compote can take the place of apricots.
They freeze very well, which makes them a welcome addition to a Christmas cookie list.

Make Ahead, Storage, and Freezing

These bars are at their best after they have cooled completely in the pan. Cutting them warm is tempting, but the filling needs time to settle, and a warm square tends to slump on the plate. Give the pan an hour or two on a wire rack and your squares will hold a clean edge.

Once cooled, store the bars in an airtight container at room temperature for a few days. If your kitchen runs warm, layer them between sheets of parchment and keep them in the refrigerator instead. For longer storage, freeze them.

Wrap individual bars or a whole slab tightly, then freeze for up to a few months. Thaw at room temperature and they taste freshly baked. If you are building a holiday tray, bake a batch now and tuck it away. Future you will be grateful.

Ways to Serve Them

These bars are happy anywhere a cookie would be. I like them with a mug of strong coffee in the afternoon, and my family likes them slightly warm with a scoop of vanilla ice cream, which turns a simple square into a proper dessert.

They also travel well in a lunchbox, on a picnic blanket, or in a tin lined with parchment as a homemade gift.

If you are putting together a cookie platter, place these next to something crisp and something chocolate. The soft, fruity middle stands out against a crunchy cookie, and the coconut keeps everything from tasting too sweet.

A small stack wrapped in parchment and tied with kitchen twine makes a lovely neighbor gift during the holidays, especially because the bars hold up well for a few days.

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Ingredients

This recipe has two parts, the coconut crumble and the apricot filling, and both are short lists of pantry basics. Measure everything before you start and the whole process moves quickly, with no scrambling once the butter hits the flour.

For the Coconut Crumble

2 cups flour
¾ cup sugar
1 teaspoon baking powder
2 cups dried coconut, medium cut
A pinch of salt
1 cup butter, cut into small pieces

For the Apricot Filling

3 cups chopped dried apricots, finely diced before measuring
1 cup sugar
1½ cups boiling water

Ingredient Notes and Easy Swaps

Dried coconut is the backbone of this recipe, and the cut matters. Medium cut dried coconut gives the crumble its texture without turning the bars tough.

Fine cut dried coconut, often sold as desiccated coconut, is the type to reach for when you want a finer crumb. Check the label and choose an unsweetened version, because the crumble and the filling already bring plenty of sweetness to the party.

Butter does the heavy lifting in the crumble. Cut it into small pieces and keep it cool until the moment it goes into the bowl. Cold butter is what creates that coarse, crumbly meal texture, and that texture is exactly what makes the base press neatly into the pan and the topping bake up light.

The apricot filling starts with dried apricots, and the measuring detail is easy to miss. Dice the apricots finely first, then measure 3 cups. If you measure whole apricots and chop afterward, you will end up with more fruit than the recipe needs, and the filling will be thicker than you expect.

Short on time? Skip the saucepan entirely and use about 2½ cups of good quality apricot jam. The bars come out just as lovely, and honestly, nobody at my table has ever complained.

The same shortcut works with almost any fruit jam or compote you have on hand. Peach, raspberry, cherry, and mixed berry all make excellent stand ins, so this is a great recipe to keep in your back pocket when you have a lonely jar in the refrigerator.

Instructions

The method is straightforward. Make the crumble, make the filling, layer everything in the pan, and bake. If you have made a fruit crumble before, this will feel familiar. If you have not, you are in for an easy win.

To Make the Coconut Crumble

Sift together the flour, sugar, baking powder, coconut and salt.
Using your hands or a pastry blender, cut the butter into the dry ingredients until it is completely incorporated and the mixture resembles a coarse crumbly meal.
Press half of the crumb mixture into the bottom of a well greased 9 x 13 inch baking pan. Set the remaining crumbs aside for the topping.

Take your time with the butter step. You want the mixture to look like coarse crumbs with no dry pockets of flour left behind. A pastry blender makes quick work of it, but clean hands work just as well.

If the butter starts to feel greasy, pop the bowl in the refrigerator for a few minutes and pick up where you left off.

To Make the Apricot Filling

Simmer the chopped apricots, sugar and water until the apricots are softened and the mixture comes to the consistency of jam.
Alternatively, use about 2½ cups of good quality apricot jam and skip the simmering step.

Stir the saucepan now and then so nothing sticks to the bottom. The filling is ready when a spoon dragged through it leaves a trail that closes slowly. A few minutes off the heat helps, since a very hot filling can soften the crumb base underneath.

Assemble and Bake

Pour and spread the apricot filling evenly over the bottom crumbs.
Gently sprinkle the remaining crumbs over the apricot filling and press down gently.
Bake in a 350 degree F oven for 40 to 45 minutes, or until light golden brown in color.
Cool completely in the pan before cutting into squares and serving.

Do not pack the topping down hard. A light press keeps the crumbs in place while leaving enough loose texture on top to turn crisp and golden in the oven. Start checking the pan around the 40 minute mark.

Ovens vary, and you are looking for a light golden color rather than a deep brown, because the coconut can go from toasty to bitter in a hurry.

Then comes the hard part. Wait. The bars need to cool completely in the pan before you cut them.

This is the step that separates neat squares from a crumbly pile, and I have ruined a batch or two by rushing it. Once cooled, run a knife around the edge of the pan, cut into squares, and lift them out with a small spatula.

Tips for Perfect Apricot Coconut Crumble Bars

Keep the butter cold until it goes into the dry ingredients. Warm butter makes a sticky dough instead of a crumbly one.
Press the base firmly with the flat bottom of a measuring cup so the bottom layer holds together when you cut the bars.
Keep the topping loose. A gentle press is all it needs.
Spread the filling in an even layer so every square gets a good amount of apricot.
Cool fully before slicing. This is the single biggest difference between tidy bars and a crumbly mess.
Freeze leftovers right after they cool if you want them to last more than a day or two.

Nutrition at a Glance

The following values come from a third party calculation and are based on 36 servings, one bar per serving.

Nutrient	Amount per Serving
Calories	156
Total fat	7g
Saturated fat	5g
Unsaturated fat	2g
Trans fat	0g
Cholesterol	14mg
Sodium	69mg
Carbohydrates	24g
Fiber	1g
Sugar	17g
Protein	1g

FAQs

How do you make apricot coconut crumble bars?

To make apricot coconut crumble bars, prepare a coconut crumble by sifting together 2 cups flour, 3/4 cup sugar, 1 teaspoon baking powder, 2 cups dried medium cut coconut, and a pinch of salt. Cut 1 cup cold butter into the dry ingredients until it resembles coarse meal, then press half the mixture into a greased 9×13 inch pan. Spread the apricot filling over the bottom crust, sprinkle the remaining crumbs on top, and bake at 350°F for 40 to 45 minutes until light golden brown. Cool completely in the pan before cutting into squares.

Can I use apricot jam instead of dried apricots for the filling?

Yes, you can substitute 2 1/2 cups of a good quality apricot jam for the homemade apricot filling. This shortcut works well and saves time, but be sure to use a jam with fruit listed as the first ingredient and minimal added corn syrup for the best flavor. The homemade compote, made by simmering 3 cups finely diced dried apricots with 1 cup sugar and 1 1/2 cups boiling water until jam-like, provides a more pronounced tangy flavor and firmer texture.

How long do apricot coconut crumble bars last and can you freeze them?

Apricot coconut crumble bars can be stored in an airtight container at room temperature for up to one week. They also freeze exceptionally well; place the completely cooled, cut bars in a single layer on a baking sheet, freeze until firm, then transfer to an airtight container or freezer bag with parchment between layers. The bars will keep for up to three months in the freezer and can be thawed at room temperature for 15 to 20 minutes before serving.

What type of coconut is best for coconut crumble bars?

Fine cut dried unsweetened coconut, also called desiccated coconut, is the best type for coconut crumble bars. It blends evenly into the crumb mixture without adding extra sugar and provides a pleasant texture. Sweetened shredded coconut can be used as a substitute, but you should reduce the sugar in the crumble slightly to prevent the bars from becoming overly sweet. Medium cut dried coconut as specified in the original recipe also works well.

Apricot Coconut Crumble Bars Recipe for an Easy Fruity Dessert