Apricot crumb squares

400 kcal or less apricot apricots bbc good food biscuits cake cakes cinnamon flapjacks for a crowd fruit biscuits muscovado sugar over an hour

N/A

Source

Ingredients

175g plain flour

140g light muscovado sugar

140g butter , softened

1 tsp ground cinnamon

175g butter , softened

200g golden caster sugar

3 large eggs

175g plain flour

1 tsp baking powder

2-3 tbsp milk

8 fresh apricots , quartered (or canned in natural juice)

icing sugar for dusting

Method

Preheat oven to fan 160C/ conventional 180C/gas 4 and butter a shallow 22cm square cake tin. Put all the topping ingredients in a food processor with 1⁄2 tsp salt and blend to make a sticky crumble.

Using an electric hand whisk or wooden spoon, blend the cake ingredients, except milk and apricots, gradually adding enough milk to make a creamy mixture that drops from the spoon. Spread in the tin and scatter with apricots. Top with the crumble and press down.

Bake for 45-50 minutes until golden and a skewer comes out clean. Cool in tin, cut into 16 squares and dust with icing sugar. (Keeps up to 5 days in a plastic container in the fridge.)