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Mango Apricot Crunch Slices for Easy Homemade Baking
Mango Apricot Crunch Slices bring together buttery oats, dried fruit, coconut and almonds in an easy homemade slice. Bake these chewy oat bars for a simple afternoon treat or lunchbox snack.
Additional Information
- Can I use another dried fruit? Yes. Dried pineapple, cranberries, dates or sultanas can replace some or all of the mango or apricot. Keep the total dried fruit at about 150 g so the mixture stays balanced.
- Can I use another type of nut? Yes. Chopped cashews, pecans or walnuts work well. If you need a nut-free version, replace the almonds with pumpkin seeds or sunflower seeds.
- Can I use quick oats? You can, but the texture will be softer and less defined. Rolled oats give the slices more bite.
- Do I need to crush the cornflakes? Yes, but only slightly. Large pieces make the slices harder to cut, while crushing them too finely removes the crunch.
- Storage: Store the cooled slices in an airtight container in the refrigerator for up to 1 week. Place baking paper between layers if you’re stacking them so they don’t stick together. For the best texture, let a slice sit at room temperature for a few minutes before eating.
- Can this be frozen? Yes. Once completely cooled and chilled, wrap the slices individually or place baking paper between layers in an airtight freezer container. Freeze for up to 2 months and thaw in the refrigerator before serving.
Ingredient substitutions
- Butter: Use a block-style baking margarine if needed, although butter gives the best flavour and texture.
- Caster sugar: Regular granulated sugar can be used.
- Honey: Maple syrup can work, although the flavour and texture will be slightly different.
- Dried apricot and mango: Swap for other dried fruit while keeping the total amount close to 150 g.
- Flaked almonds: Substitute with chopped nuts or seeds.
- Desiccated coconut: If you don’t have coconut, add a little extra oats instead, although the finished slice will have less coconut flavour.
- Mixed spice: Use 1/4 tsp cinnamon plus a small pinch of nutmeg if you don’t have mixed spice.
Why you will love and enjoy these Mango Apricot Crunch Slices
- Buttery and chewy: The melted butter, honey and sugar give the slices a lovely golden texture without making them overly sweet.
- Packed with fruit and crunch: Dried mango, apricot, almonds and cornflakes give every bite a little something different.
- Easy to make: It’s a one-bowl mixture plus one saucepan, and there’s no complicated technique hiding in the middle.
Mango Apricot Crunch Slices
- Prep Time: 15 minutes
- Resting Time: 2 hours
- Cook Time: 45 minutes
- Total Time: 3 hours
- Yield: 16 squares depending on size 1x
- Category: Appetizers and Snacks
- Method: Easy baking
Description
These Mango Apricot Crunch Slices are chewy in the middle, lightly crisp around the edges, and packed with little bites of dried mango and apricot. They’re simple enough for a weekday bake, but they’ve got that buttery, golden crunch that makes it very hard to stop at one.
Ingredients
- 1/2 cup – 125 g butter
- 1/2 cup caster sugar
- 1 Tbsp honey
- 1 1/4 cups rolled oats
- 3 Tbsp desiccated coconut
- 1/2 cup cornflakes, slightly crushed
- 1/4 cup flaked almonds
- 1/2 tsp mixed spice
- 1/2 cup – 75 g dried apricots, finely chopped
- 1/2 cup – 75 g dried mango, finely chopped
Instructions
- Preheat the oven to 320⁰F (160⁰C).
- Line a small Swiss roll pan, about 20 x 30 cm, with baking paper, leaving a little overhang so the finished slice is easier to lift out.
- Add 125 g butter, 1/2 cup caster sugar and 1 Tbsp honey to a small saucepan. Heat gently over low to medium heat, stirring often, until the butter has melted and the sugar has mostly dissolved.
- In a large bowl, combine 1 1/4 cups rolled oats, 3 Tbsp desiccated coconut, 1/2 cup slightly crushed cornflakes, 1/4 cup flaked almonds, 1/2 tsp mixed spice, 75 g finely chopped dried apricots and 75 g finely chopped dried mango.
- Pour the warm butter mixture over the dry ingredients.
- Stir really well so the oats, fruit and cornflakes are evenly coated. It should look moist and hold together when pressed.
- Tip the mixture into the prepared pan and press it down firmly and evenly.
- Use the back of a spoon or the bottom of a flat glass to compact the mixture, especially around the corners, so the slices don’t crumble later.
- Bake at 320⁰F (160⁰C) for up to 45 minutes, or until the top is evenly golden and the edges are a little deeper in colour.
- The centre may still feel slightly soft when it comes out, and that’s okay. It will firm up as it cools. Depending on your oven, start checking around the 30-minute mark.
- Leave the slice to cool completely in the pan. Once cool, refrigerate for at least 1 hour, or until firm enough to cut cleanly.
- Lift the chilled slice out using the baking paper and cut into 16 squares or bars. If you want neater edges, use a sharp knife and wipe it clean between cuts.
Notes
Prepared, tried, and tested by Preshana
Buttery oat slices packed with dried mango, apricot, coconut and almonds. An easy homemade treat with a chewy centre and golden crunch.
Mango Apricot Crunch Slices deliver a satisfying mix of chewy oats, sweet mango, tangy apricot and crunchy almonds. The buttery mixture comes together quickly, while the combination of fruit and texture makes these slices especially good with afternoon tea or packed into a lunchbox. The recipe is straightforward, forgiving and easy to adjust with different dried fruits, making it one worth trying the next time a homemade treat is calling for attention.
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