Use Top and Bottom Heat
Baking time 40-45 minutes
Makes 12 bars
For the apricot filling
400g ready to eat apricots
Finely grated rind of 1 small lemon
1 tsp vanilla extract
For the oatmeal crust
130g plain flour
160g light brown sugar
half tsp baking powder
quarter tsp salt
Pinch ground cinnamon
225g cold butter, cut into cubes
220g jumbo oats
Top and Bottom Heat at 180C
1. To make the apricot filling: Place the apricots and water in a medium saucepan and cook over low heat, stirring occasionally, until the apricots are soft and have absorbed most of the water, about 15 minutes. Remove from heat and stir in the lemon rind. Let cool to room temperature and then puree in the food processor until fairly smooth.
2. Line a 26 x 20cm baking tin with parchment paper.
3. To make the oatmeal crust: Place the flour, sugar, baking powder, salt and ground cinnamon in the bowl of a food processor, pulse to combine. Then add the butter and pulse until the mixture is crumbly and just beginning to come together. Tip in the oats and pulse until mixed but the oats are not over processed. Spread about two-thirds of the mixture onto the base of the prepared tin.
4. Spread the apricot puree evenly over the oatmeal crust. Sprinkle the remaining dough evenly over the top of the apricots, press down gently. Bake for about 40-45 minutes or until golden brown. Place on a wire rack to cool, then cut into squares.
Note: To bake using Microwave Combination choose Top and Bottom Heat at 180C and 180W and bake for 27-30 minutes.