These Apricot Bars are a super easy, one-bowl oat bar recipe straight from my grandmother's recipe box. She always made hers with apricot jam, and that sweet-tart flavor against the buttery oat crumble is what makes this recipe so special. Don't have apricot on hand? Raspberry, blueberry, and blackberry jam all work beautifully too.
Why we love this recipe
- The number one reason I love this recipe is that it was passed down to me by my grandmother. She mailed me her handwritten recipe with only the words They Are Good added. She was right - they are good!
- This recipe is simple! Just one bowl to mix the cookie base and crumb topping, using basic pantry ingredients.
- The flavor! Buttery, chewy oat base, sweet-tart apricot jam, and a crisp crumble topping. Heaven!
Reader Review
"Thank you for sharing. Delicious, making them a second time per everyone's request." - Sue
Recipe Ingredients
- Butter - Margarine may also be used. This is the base of the cookie crumble, giving it that rich flavor and helping it turn lightly crisp as it bakes. Make sure it's fully softened before mixing so it creams up smoothly.
- All-Purpose Flour - Gives the crumble its structure so it holds together in bars instead of falling apart.
- Brown Sugar - Adds sweetness plus a little molasses depth, and helps the crumble get that golden, slightly crisp edge.
- Baking Powder - Just a touch, to keep the crumble from baking up too dense.
- Old-Fashioned Oats - These give the bars their signature chewy-crisp texture. I always use old-fashioned (rolled) oats for this recipe, that's what gives the crumble its texture, so I'd stick with that.
- Vanilla - Rounds out the flavor of the buttery crumble.
- Apricot Jam - The sweet-tart filling that makes these bars special. This is grandma's original - though raspberry, blueberry, and blackberry jam are all tested favorites in our house too.
Step-by-Step Directions
Preheat the oven to 350° F. Spray a 13" by 9" baking dish with non-stick cooking spray.
Step 1 Place two sticks of softened butter into a mixing bowl. Beat until creamy.
Add the brown sugar, baking powder, flour, oats and vanilla. Continue to beat until combined well. The mixture will be crumbly.
Step 2 Pour about ½ to ⅔ of the oat crumble into the bottom of the prepared baking dish. Press the crumble down firmly to make the cookie bar base.
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Step 3 I like to stir the jam in a bowl a little bit so it spreads easier. Cover the entire cookie base with the apricot jam.
Step 4 Sprinkle and spread the remaining oat crumble over the top of the jam. Press down lightly.
Step 5 Bake the Apricot Bars until golden brown. Let them cool completely before cutting into squares or bars.
Thank you Grandma K. for such a wonderful recipe!
Recipe FAQ's
No. You can use your favorite type of jam or preserves. I like the seedless raspberry and apricot the best! Blueberry and blackberry are also great.
I personally haven't tried to freeze the bars but I would suggest cooling and cutting them into squares first. Freeze on a parchment lined cookie sheet. This should keep them from sticking together. Then move to an airtight container.
Keep in the refrigerator for 3 to 4 days. I either cover the baking dish with foil, or cut them all into squares and store them in a covered container.
More cookie recipes handed down in my family
- Tart Lemon Bars from Grandma E.
- Squiggles from Grandma Z.
- Corn Flake Meringue Cookies and
- Moms Uncooked Cookies from Grandma P.
Mom Tips
- Soften the butter first. It mixes into the crumble much more smoothly than cold butter.
- Stir the jam in a bowl before spreading it over the crust, this makes it much easier to spread evenly without tearing the cookie base.
- If you use a baking dish smaller than 13" by 9", you may need to increase the baking time slightly.
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Complete Recipe
Grandma's Apricot Bars
Ingredients
- 1 cup Butter or Margarine
- 2 cups All-Purpose Flour
- 1 cup Brown Sugar firmly packed
- 1 teaspoon Baking Powder
- 2 ¼ cups Rolled Oats I always use old fashioned
- 1 ½ teaspoon Vanilla
- 18 ounces Apricot Jam or your favorite flavor
Instructions
- Preheat oven to 350° F. Spray a 13 by 9-inch baking dish with nonstick cooking spray.
- Beat the softened butter or margarine until creamy. Put all the remaining ingredients, except the preserves, into the mixing bowl. Using an electric mixer, mix the ingredients until crumbly.
- Put over half of the mixture into the prepared baking pan, Press down firmly to hold together the cookie base.
- Pour preserves over the cookie base. Spread to coat the bottom base.
- Add the remaining oatmeal mixture over the top and lightly pat down.
- Bake for 35 to 45 minutes until golden brown.
- Cool completely on a rack and cut into squares or bars. Makes about two dozen squares.
Sue says
Thank you for sharing. Delicious, making them a second time per everyone’s request.
Barbara says
Looks like a delicious recipe. Can they be frozen to make in advance for a party?
Cook This Again Mom says
I have never tried to freeze these cookie bars. I really don't know how they would do.
Amy says
My Mom makes a similar bar "cookie" with strawberry preserves - my favorite cookie since I was a little kid!! I can't wait to try them with apricot. Yum!
cookthisagainmom says
We love these cookies. Raspberry preserves are also excellent! I hope you enjoy the apricot. 🙂