A baked fruit slice made from a buttery vanilla base layered with cooked apricots and a crumble topping. A lovely treat for morning tea or serve warm as a dessert.
I just love a fruit slice and this Baked Apricot Slice is no exception. Made from canned apricots, this deliciously soft and tasty slice can be enjoyed at any time of the year, whether apricots are in season or not!
I enjoy this type of slice, where the base and topping are made from the same mixture. I used this technique in my Apple and Raspberry Crumble Slice as well. For a super easy fruit slice, be sure to check out my Easy Apple Slice which only has 5 ingredients.
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Ingredient notes:
- Apricots: I love the convenience of using canned apricots which means this slice can be made all year around.
- Egg: Unless stated otherwise, I always use a standard size 7 egg in my baking.
- Flour: This recipe calls for plain flour. The baking powder is the rising agent.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Base: Preheat the oven to 170°C fan bake. Line a 27 x 17 cm slice tin with baking paper.
To the bowl of a stand mixer add the butter and sugar then whisk on high until it starts to turn pale. Add the egg and vanilla essence, then whisk on high again until light and fluffy. Add the flour and baking powder and mix on low until combined.
Remove ⅓ of the mixture and set aside for the topping. Add the remaining mixture to the slice tray, then use a metal spoon to push it down and smooth it out to the edges. Use a fork to pierce holes in the top, then bake in the oven for 12 minutes. Remove from the oven and set aside.
Apricot filling: While the base is baking make the apricot filling. Drain the cans of apricots and reserve the juice. On a large chopping board, chop the apricots into small pieces, then add to a small saucepan. Add ⅓ of a cup of the reserved juice, along with the sugar and cornflour, stir to combine.
Simmer, while stirring, for 15 minutes until the sauce has reduced. Then, use a potato masher to break up any large pieces of apricot.
Pour the apricot filling over the cooked base, then scatter the reserved base mixture over the top.
Bake for a further 25 minutes, then remove from the oven and allow to cool on the bench in the tin. Once cooled to room temperature, place the slice in the fridge. Once chilled, sift over the icing sugar, cut into squares then serve.
Recipe FAQs:
Yes you could. Fresh apricots will take longer to stew than canned. As there will be no juice from the can, you will need to use water instead. Adjust the quantity of sugar to taste.
Yes, you can experiment with different fruits in your baked slice recipe. While the traditional version uses apricots, you can substitute them with fruits like peaches, plums, apples, or berries. Adjust the sugar and spices according to the sweetness and tartness of the fruit you choose.
Storage:
Store in an airtight container in the fridge for up to 5 days.
This baked apricot slice can also be frozen for up to three months. The best time to do this is as soon as it has cooled down. I would store it in an airtight container with pieces of baking paper between layers.
Top tips:
Any type of canned fruit can be used in this recipe.
Related Recipes:
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Baked Apricot Slice
A buttery soft, vanilla slice filled with gently cooked apricots.
Ingredients
Base
- 150g butter, softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla essence
- 2 cups plain flour
- 1 tsp baking powder
- 1 Tbsp icing sugar
Apricot filling
- 2 x 410g cans of apricots
- ⅓ cup reserved apricot juice
- ¼ cup sugar
- 1 Tbsp cornflour
Instructions
- Base: Preheat the oven to 170°C fan bake
- Line a 27 x 17 cm slice tin with baking paper.
- To the bowl of a stand mixer add the butter and sugar then whisk on high until it starts to turn pale. Add the egg and vanilla essence, then whisk on high again until light and fluffy.
- Add the flour and baking powder and mix on low until combined.
- Remove ⅓ of the mixture and set aside for the topping. Add the remaining mixture to the slice tray, then use a metal spoon to push it down and smooth it out to the edges.
- Use a fork to pierce holes in the top, then bake in the oven for 12 minutes. Remove from the oven and set aside.
- Apricot filling: While the base is baking make the apricot filling.
- Drain the cans of apricots and reserve the juice. On a large chopping board, chop the apricots into small pieces, then add to a small saucepan. Add ⅓ of a cup of the reserved juice, along with the sugar and cornflour, stir to combine.
- Simmer, while stirring, for 15 minutes until the sauce has reduced. Then, use a potato masher to break up any large pieces of apricot.
- Pour the apricot filling over the cooked base, then scatter the reserved base mixture over the top.
- Bake for a further 25 minutes, then remove from the oven and allow to cool on the bench in the tin.
- Once cooled to room temperature, place the slice in the fridge. Once chilled, sift over the icing sugar, cut into squares then serve.
Notes
- Store in an airtight container in the fridge for up to 5 days.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 226Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 32mgSodium: 105mgCarbohydrates: 36gFiber: 2gSugar: 23gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Naomi says
Oh my goodness! This slice is so delicious. The base is soft and such a beautiful texture. So easy to make with basic ingredients- but such luxury to eat. Thank you for this amazing recipe.
VJ cooks says
Thank you for the lovely feedback Naomi!
Dearnna says
It’s beautiful but where does the icing sugar go?
VJ cooks says
Hi Dearnna, the icing sugar gets sprinkled over the slice once cut.
Eileem says
Was absolutely loved by my family and friends, we ate it all in the same day it was made which should show how delicious it was. So easy to make and can be made all year round which is great. The only change I made was reducing the sugar but that all comes down to personal taste.
Karin says
Can dried apricots be substituted for tinned?
VJ cooks says
No, dried apricots simply wouldn't have enough liquid in them to make the soft fruity layer.
Alex says
Yes you can! Bring a cup of water to boil and add dried apricots. Turn off heat and wait until they have swollen up to full size. The taste of dried apricots is much stronger/better than tinned especially if you use high quality halves (not the little round pale orange ones from Türkiye.) I just made this recipe using 2 tins of watties apricots…they were so tasteless that i added about 15 halves to the hot juice. Beautiful
VJ cooks says
Good to know!
Julie Ford says
Can you use canned apple slices or combination of apricot and apple.
Vanya Insull says
I haven't tried it with canned apples or doing a combination, but you could certainly give it a go. There's a couple of FAQs in the recipe that talk about adjusting the sugar and spices according to the fruit you choose to use. 🙂 Let me know how you go!
Vikki says
Hi could I use tinned mangos?
Vanya Insull says
Hi Vikki! Yes I'm sure that would be great. 🙂
Sue says
Thanks for this recipe. I add some coconut with the apricots.
VJ cooks says
Yum, sounds delicious.
Diane says
Will it work with fresh apricots if I cook them
VJ cooks says
Yes.
Anna Egan-Reid says
Can this be made without a stand mixer? I have a hand mixer and a food processor.
VJ cooks says
Yes that will be fine 🙂
Paula Neshausen says
I was lazily scrolling today looking for a recipe for an apricot shortcake. I stumbled across this recipe and immediately recognised it as a VJ Cooks recipe. Immediately I knew this was the one I would make - your recipes are amazing and so reliable thank you for this ❤️. Oh and it was delicious
VJ cooks says
That's so lovely, thanks for the feedback, Paula.
G P says
Any adjustments if using fresh apricots?
VJ cooks says
Fresh apricots will take longer to stew than canned. As there will be no juice from the can, you will need to use water instead. Adjust the quantity of sugar to taste.
Renee McBride says
Was sooo yum I used canned peaches with passionfruit added in!! So scrummy!!
VJ cooks says
Oh yum, that sounds delicious.
Anita says
This is the most delicious I have had in a long time, got the recipe from a friend. It can be used as a slice or a very decadent dessert, with custard in winter or ice cream in summer a very versatile slice.
VJ cooks says
Thanks for the feedback, Anita.
Katie says
Can you make this without a cake mixer?
VJ cooks says
Yes of course. You can use an electric hand-held beater or even just a spoon!
Abby says
If I use fresh apricots, how much do you recommend using?
VJ cooks says
Aim for about 500g of apricot flesh - that doesn't include the stones.
Shelley says
Fabulous recipe, I did add xtra can of apricots, little more cornflour and juice and it worked really well. This is my go to base for all my slices...thank you
VJ cooks says
Awesome, thanks so much for your feedback Shelley.
Evelyn McLean says
I think I will try this with some home bottled peaches as I have them on hand tho I do love a good apricot slice!