Pecan Pie Bar

These apricot pecan crumble bars are a fruity, nutty twist on a classic dessert bar. A buttery coconut-oil shortbread crust gets topped with juicy, lemony apricots and finished with a crunchy pecan-oat streusel. They slice up like a cookie bar but taste a bit like a rustic fruit crisp, so they’re perfect for desserts, picnics, or a sweet snack with coffee or tea. They’re naturally dairy-free and feel a little lighter than traditional pecan pie bars, but still cozy and satisfying. Serve them plain, or warm them slightly and add a scoop of ice cream for an extra treat.

Ingredients

For the crust:

• 7 tablespoons melted coconut oil
• 1/4 cup panela (or brown) sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/4 cups white spelt flour

For the filling:

• 5 ripe apricots, thinly sliced
• 1/4 cup panela (or brown) sugar
• 2 tablespoons white spelt flour
• Juice from 1/2 lemon
• Pinch of smoked salt

For the streusel topping:

• 1/2 cup old-fashioned oats
• 1/3 cup panela (or brown) sugar
• 1/4 cup white spelt flour
• 3 1/2 tablespoons coconut oil
• 2/3 cup toasted pecans, crushed

Directions

1. Preheat the oven to 300°F and line an 8- or 9-inch square baking pan with parchment paper, leaving some overhang for easy removal.
2. Make the crust: In a bowl, combine the spelt flour, panela sugar, and salt. Stir in the melted coconut oil and vanilla extract until the mixture is evenly moistened and crumbly.
3. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 12–15 minutes, until just set and lightly golden at the edges. Set aside to cool slightly.
4. Make the filling: In a medium bowl, toss the sliced apricots with the lemon juice, spelt flour, panela sugar, smoked salt, and any spices you like (optional). Spread the apricot mixture evenly over the baked crust.
5. Make the streusel: In another bowl, combine the oats, panela sugar, spelt flour, coconut oil, and crushed toasted pecans. Mix with a fork or your fingers until clumpy and well combined.
6. Sprinkle the streusel evenly over the apricot layer, covering it fully.
7. Increase the oven temperature to 350°F and bake the bars for 30–35 minutes, or until the top is golden and the fruit is bubbling at the edges.
8. Let the bars cool completely in the pan before lifting them out with the parchment and cutting into squares or bars.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 65 minutes
Kcal: 260 kcal | Servings: 12

Tips

For the best texture, make sure the crust is pressed down firmly and baked just until set before adding the fruit—this keeps it from going soggy under the juicy apricots.

Let the bars cool completely (even chill them a bit) before slicing so they hold their shape; store leftovers in an airtight container at room temperature for a day or in the fridge for up to 4 days.

FAQ

Can I use a different fruit instead of apricots?
Yes, peaches, nectarines, plums, or a mix of stone fruits work really well—just keep the total amount similar.

Do I have to use white spelt flour?
You can substitute all-purpose flour if you don’t have spelt; the texture may be slightly different, but the bars will still be delicious.

Can I skip the smoked salt?
Absolutely. Use regular salt if you prefer a more classic flavor; smoked salt just adds a subtle, interesting depth.

Can I make these gluten-free?
Use a gluten-free 1:1 baking flour in place of spelt and be sure your oats are certified gluten-free.

Can I freeze these bars?
Yes, freeze cut bars in a single layer, then store in a container with parchment between layers. Thaw at room temperature and warm slightly before serving if you like.