Lavender Blueberry Apricot Square Recipe

By DeliciouslyDished

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Ingredients

• Lavender Dough:
• 12 tbsp unsalted butter, room temperature
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp finely chopped lavender
• 1 3/4 cup all-purpose flour
• Blueberry Apricot Filling:
• 2 cups fresh apricots, chopped
• 1 cup fresh blueberries
• 1 cup of white wine
• 1/2 cup of water
• 1/2 cup of granulated sugar
• 3 tbsp honey
• 2 tbsp Grand Marnier
• Crumble Topping:
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup chopped almonds
• 3 tbsp unsalted butter, chilled, cubed

Details

Servings 12

Preparation

Step 1

1. Line a 9 inch square baking pan with tin foil or parchment paper {make sure to leave an overhang - you will need this to pull the bars out of the pan}. Lightly coat the parchment paper or tin foil with butter or cooking spray and set aside.

2. In a large bowl, beat the butter and powdered sugar until light and fluffy {3 - 4 minutes}, with a hand mixer.

3. Add the vanilla and chopped lavender. Mix until combined.

4. Slowly add the flour and mix, on low speed, until everything is combined.

5. Dip your hands into flour and then remove the dough from the bowl. Place the dough into the pan and press flat. Chill in the fridge for 30 minutes.

6. While the dough is chilling, prepare the blueberry apricot filling.

7. In a medium saucepan add the chopped apricots, blueberries, wine, water, sugar, honey, and Grand Marnier. Simmer on low to medium heat until the liquid has absorbed {45 - 60 minutes}. Set to the side.

8. Once the dough has chilled for half and hour, preheat the oven to 350ºF. Placet the crust into the oven and bake for 30 minutes. Remove from the oven and let cool to room temperature. Keep the oven heated at 350ºF.

9. In a bowl, mix the flour, brown sugar, chopped almonds, and butter. You are looking for a crumble consistency. You want the mixture to lightly clump together.

10. Once the lavender shortbread has cooled, spread the blueberry apricot filling, and top with the crumble. Bake for 25 minutes or until the top has lightly browned.

11. Let the bars completely cool on a wire rack, in the pan, before serving. Once they have cooled, pull the out with the parchment paper and slice into bars.