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TACC Address & Tel:
  7838 Wilkerson Court
  San Diego, CA 92111
  Tel: (858)560-8884
  Fax: (858)560-9276
TACC Hour:
  Mon: Closed
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Apricot Streusel Bars

1 cup dried apricots, coarsely chopped
1 cup sugar
1 cup water
2 cups flour
2 cups old-fashioned or quick-cooking oats
1 cup packed dark brown sugar
1 teaspoon baking soda
1/2 pound (2 sticks) unsalted butter, melted
2 teaspoon vanilla extract
confectioners' sugar for garnish - optional

In medium saucepan, bring apricots, white sugar and water to boil over medium high heat. Stirring often. Reduce heat to medium low and simmer, uncovered, stirring often, until fruit has softened and thickened into a puree, 15 to 20 minutes. Remove from heat and cool completely.

Position rack in center of oven and preheat at 350 degrees. Lightly butter 13-by-9 inch baking pan. Line bottom and short sides of pan with a 14-inch-long sheet of aluminum foil, folding the excess foil back to make handles. Butter and flour foil and long sides of pan, tapping out excess flour.

In large bowl, thoroughly mix flour, oats, brown sugar and baking soda. Add melted butter and vanilla and stir well. Mixture will be crumbly. Press half of oat mixture evenly into prepared pan and spread with cooled apricot mixture. Crumble remaining oat mixture on top and gently pat into filling. Bake until streusel topping is golden brown and looks set in center, about 30 minutes

Transfer to wire rack and cool completely (allow a couple of hours for this). Lifting by foil handles, remove streusel from pan. Peel back foil, cut into 2-inch by 1-inch bars. Sift confectioners' sugar over tops of bars. Makes 36 bars. Cookies can be stored at room temperature in airtight containers for up to 1 week.