Apricot Jam Bars Recipe with Coconut Crumble
These apricot jam bars are made with a buttery cookie-style crust, sweet apricot jam, shredded coconut, and a golden crumble topping for an easy fruit-filled dessert bar that slices beautifully.
They take about 15 minutes to prepare, use familiar pantry ingredients, and make a generous batch for potlucks, bake sales, holiday trays, brunches, or a quiet afternoon coffee break.
Easy Apricot Jam Bars Recipe
This apricot jam bars recipe is the kind of dependable dessert that feels a little old-fashioned in the very best way. A portion of the buttery coconut dough is pressed into the pan to form the crust, apricot jam is spread across the middle, and the remaining dough is crumbled over the top.
As the bars bake, the bottom becomes tender and lightly golden, the jam settles into a bright, sticky layer, and the coconut topping develops delicate crisp edges. The result lands somewhere between an apricot jam square, a crumble bar, and a soft bakery cookie.
This version is especially helpful when you need a fruit dessert without peeling, chopping, or cooking fresh fruit. Apricot jam provides consistent sweetness and texture throughout the year, making these bars easy to bake in any season.
The recipe is also wonderfully practical. It uses one dough for both the crust and topping, requires no rolling pin, and makes approximately 36 small bars. They are easy to transport, simple to prepare ahead, and sturdy enough for dessert trays and lunchboxes.
Why You’ll Love These Apricot Jam Bars
- One easy dough: The same buttery mixture forms both the crust and crumble topping.
- Simple filling: Apricot jam creates a flavorful fruit layer without extra cooking.
- Soft, chewy texture: Coconut gives the bars a pleasantly chewy finish.
- Easy to make ahead: The flavor and texture remain delicious after the bars have cooled and rested.
- Made for sharing: A 9-by-13-inch pan provides plenty for parties, cookie trays, and potlucks.
Apricot Bar Ingredients
The full measurements belong in the MV Create recipe card, but these ingredient notes explain what each item contributes to the apricot bars.
- Butter: Creates a rich, tender crust and helps the crumble topping turn golden.
- Granulated sugar: Sweetens the dough and contributes to lightly crisp edges.
- Egg: Holds the dough together and gives the bars a soft cookie-like texture.
- All-purpose flour: Provides the structure for both the crust and topping.
- Baking powder: Gives the dough a small amount of lift so it stays tender instead of dense.
- Shredded coconut: Adds chewiness, texture, and a lightly toasted flavor.
- Vanilla extract: Rounds out the butter and apricot flavors.
- Apricot jam or preserves: Forms the bright, sweet fruit layer in the center.
Should I Use Apricot Jam or Apricot Preserves?
Either can work, but a thick apricot jam or preserves is the easiest choice. Jam generally produces a smoother layer, while preserves may contain small pieces of fruit. Avoid an unusually thin or pourable fruit spread because it may soak too deeply into the crust.
Since the apricot filling is the star of the recipe, choose one you enjoy eating by the spoonful. A jam with a bright fruit flavor helps balance the buttery, sweet coconut dough.
How to Make Apricot Jam Bars
Prepare the Pan and Oven
Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking pan. For especially easy removal, line the pan with parchment paper and leave enough overhang to lift the cooled bars from the pan.
Mix the Butter Dough
Cream the butter and sugar until they are evenly combined and slightly fluffy. Beat in the egg. In a separate bowl, whisk the all-purpose flour with the baking powder, then gradually mix the dry ingredients into the butter mixture.
Stir in the shredded coconut and vanilla extract. The finished mixture should resemble a soft cookie dough that can be pressed into the pan and crumbled with your fingers.
Build the Apricot Layers
Press approximately two-thirds of the dough evenly across the bottom of the prepared pan. Take a moment to press it into the corners and create a fairly level base so every bar receives a proper crust.
Spread the apricot jam over the dough, leaving a narrow border around the edge. Keeping the jam slightly away from the sides can help prevent sticky, over-caramelized edges.
Crumble the remaining dough evenly over the jam. It does not need to cover every inch. A few glimpses of apricot filling between the crumbles make the finished bars especially pretty.
Bake and Cool
Bake for 30 to 35 minutes, or until the topping is lightly golden and the edges look set. The jam may appear soft and glossy while the pan is warm.
Place the pan on a wire rack and let the bars cool completely before cutting. This cooling time allows the apricot layer to firm up and is one of the most important steps for neat squares.
Expert Tips for the Best Apricot Bars
- Use softened butter, not melted butter. Melted butter can make the dough greasy and difficult to crumble.
- Measure the flour carefully. Spoon flour into the measuring cup and level it rather than packing it down.
- Choose thick jam. A thick apricot filling is less likely to make the crust soggy.
- Do not spread jam to the very edge. Leaving a small border helps reduce sticky, darkened edges.
- Watch for a pale golden top. The bars do not need to become deeply browned.
- Cool before cutting. Warm apricot jam will pull and smear, while cooled jam gives you cleaner slices.
- Wipe the knife between cuts. This keeps crumbs and jam from dragging across the next bar.
Apricot Bar Troubleshooting
Why Is My Dough Too Soft?
The butter may be overly warm, or the flour may have been measured too lightly. Refrigerate the dough for 10 to 15 minutes, then try pressing and crumbling it again.
Why Did the Apricot Filling Run Out?
The jam may have been thin, spread too close to the edge, or layered too heavily. Use a thick jam and leave a narrow dough border around the pan.
Why Are My Apricot Bars Crumbly?
Too much flour can make the crust dry and crumbly. Measure flour gently and avoid packing it into the cup. The bars may also crumble if cut before they have completely cooled.
Why Is the Bottom Crust Soggy?
A very thin fruit spread, too much filling, or underbaking can leave the bottom soft. Use thick preserves and bake until the edges and topping are lightly golden.
Perfect with: Turn these apricot jam squares into a cozy dessert by serving them with homemade vanilla ice cream or a spoonful of fresh homemade whipped cream. They are also lovely beside hot coffee or tea for a spring brunch, summer picnic, fall bake sale, or holiday dessert tray.
Apricot Jam Bar Variations
Apricot Almond Bars
Add sliced or finely chopped almonds to the crumble topping. Almond and apricot are natural flavor companions, and the nuts add a welcome bit of crunch.
Apricot Jam Squares Without Coconut
If you do not enjoy coconut, replacing it may change the texture and volume of the dough. For best results, use a tested coconut-free variation rather than simply omitting the full amount.
Raspberry or Blackberry Jam Bars
Use another thick jam in the same amount for a different fruit-bar flavor. Raspberry creates a tart filling, while blackberry produces a deeper berry flavor.
Apricot Chocolate Drizzle Bars
After the bars have cooled, drizzle them lightly with melted dark or white chocolate. Let the chocolate set before stacking or storing the squares.
Apricot Orange Bars
Add a small amount of finely grated orange zest to the dough. Orange brightens the apricot flavor without changing the bar’s familiar, buttery character.
Can I Make These with Fresh Apricots?
This specific recipe is designed as an apricot jam bars recipe, not a fresh apricot bars recipe. Fresh apricots contain considerably more moisture than jam and should not be placed directly into the bars as an equal substitution.
To preserve the intended texture, use apricot jam, apricot preserves, or a properly cooked and thickened homemade apricot filling. Fresh apricots are best saved for a recipe specifically developed to account for their juices.
Serving Suggestions
These apricot jam bars are sweet enough to serve on their own, but they can also be dressed up for special occasions.
- Dust cooled bars lightly with powdered sugar.
- Serve with vanilla ice cream for an easy plated dessert.
- Add whipped cream and a few sliced almonds.
- Cut them into small squares for cookie exchanges or dessert trays.
- Pack individual bars in parchment for picnics and bake sales.
- Arrange them beside citrus and berry desserts for a colorful brunch spread.
For another fruit-forward dessert with a cheerful presentation, serve them alongside these Orange Shortcakes with Seasonal Fruit.
How to Store Apricot Jam Bars
Place completely cooled bars in an airtight container with parchment paper between the layers. Store them at room temperature for up to three days if your kitchen is cool.
For longer storage, refrigerate the bars for up to one week. The chilled bars will be firmer, so let them sit at room temperature for several minutes before serving if you prefer a softer texture.
Can You Freeze Apricot Bars?
Yes. Arrange the cooled bars in a freezer-safe container with parchment between the layers, or wrap the bars individually before placing them in a freezer bag. Freeze for up to three months.
Thaw the bars in the refrigerator or at room temperature while still wrapped. Keeping them covered while they thaw helps prevent condensation from settling directly on the crumble topping.
Make-Ahead Instructions
These bars are an excellent make-ahead dessert because the apricot layer has time to settle and the bars become easier to slice after cooling.
Bake them one day before serving, let them cool completely, and store them in a covered container. Wait to add powdered sugar or a chocolate drizzle until shortly before serving so the finish looks fresh.
Pinterest-Friendly Serving Ideas
For a pretty dessert board, cut the apricot bars into tidy squares and arrange them on a cream or white platter with a faded gingham napkin, fresh flowers, small bowls of almonds, and a few whole apricots for color. The warm golden crumble and bright orange jam layer photograph beautifully in natural window light.
For holiday trays, cut the bars smaller and alternate them with chocolate cookies, shortbread, and berry-filled treats. Their sunny apricot color keeps a cookie platter from looking like a sea of brown.
Apricot Jam Bars FAQs
What are apricot jam bars made with?
These apricot jam bars are made with butter, sugar, egg, all-purpose flour, baking powder, shredded coconut, vanilla, and apricot jam. One dough forms both the bottom crust and the crumble topping.
What is the difference between apricot bars and apricot jam squares?
The names are often used for similar desserts. Apricot jam squares are typically apricot bars cut into small square portions, with jam layered between a crust and crumble or cookie topping.
Do apricot bars need to be refrigerated?
They can remain in an airtight container at cool room temperature for about three days. Refrigerate them if you want to keep them longer or if your kitchen is especially warm.
Can I use apricot preserves instead of apricot jam?
Yes. Thick apricot preserves work well and may give the filling a slightly more textured fruit layer.
Can I use homemade apricot jam?
Yes, provided the homemade jam is properly prepared and thick enough to spread without running. A thin homemade sauce may make the crust soggy.
Can I substitute another flavor of jam?
Yes. Thick raspberry, peach, blackberry, cherry, or strawberry preserves can be substituted. For a sweet-and-spicy variation, try a thin layer of strawberry habanero preserves if you enjoy a little heat with your dessert.
How do I cut apricot bars neatly?
Cool the bars completely, lift them from the pan using the parchment paper, and use a sharp knife. Wipe the knife clean between cuts so the jam does not smear across the tops.
Why do my apricot bars fall apart?
They may have been cut while warm, made with too much flour, or removed before the crust finished baking. Let the pan cool completely before slicing.
Final Thoughts
These apricot jam bars are proof that a handful of pantry ingredients can still make a dessert worth hovering around the kitchen for. The buttery crust, glowing apricot center, and chewy coconut crumble give every bite a little sweetness, a little sunshine, and a generous helping of nostalgia.
They are simple enough for an ordinary afternoon but pretty enough for brunches, cookie trays, showers, potlucks, and holidays. Just remember to let them cool before slicing—even when the warm apricot fragrance is doing its very best to test your patience. Discover more comforting heirloom dishes in Grandma’s Recipes and Vintage Favorites.
The Best Apricot Bars Recipe (Buttery Coconut Apricot Jam Dessert Bars)
These easy apricot jam bars feature a buttery cookie-style crust, a sweet apricot jam filling, and a golden coconut crumble topping. Made with simple pantry ingredients, they are a nostalgic, make-ahead dessert for potlucks, bake sales, brunches, holiday trays, and afternoon treats.
Ingredients
- 3/4 cup butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1 1/3 cups shredded coconut
- 1/2 teaspoon vanilla extract
- 12 ounces thick apricot jam or apricot preserves
Instructions
1. Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking pan. For easier removal and cleaner slicing, line the pan with parchment paper, leaving a small overhang on two sides.
2. In a large mixing bowl, cream the softened butter and granulated sugar until evenly combined and slightly fluffy.
3. Add the egg and beat until the mixture is smooth.
4. In a separate bowl, whisk together the all-purpose flour and baking powder.
5. Gradually add the flour mixture to the butter mixture, mixing just until a soft dough forms.
6. Stir in the shredded coconut and vanilla extract until evenly distributed.
7. Press approximately two-thirds of the dough evenly into the bottom of the prepared baking pan. Press the dough into the corners and smooth it into a level crust.
8. Spread the apricot jam evenly over the crust, leaving a narrow border around the edges so the jam does not bake directly against the sides of the pan.
9. Crumble the remaining dough evenly over the apricot jam. Small spaces where the jam remains visible are fine.
10. Bake for 30 to 35 minutes, or until the topping and edges are lightly golden.
11. Transfer the pan to a wire rack and allow the apricot bars to cool completely. The jam layer will continue to set as the bars cool.
12. Lift the cooled bars from the pan using the parchment overhang, if used. Cut into 36 squares with a sharp knife, wiping the blade clean between cuts.
Notes
Buttery apricot jam bars with a soft cookie crust, sweet fruit filling, shredded coconut, and a golden crumble topping.
Ingredient Notes:
Butter: Use softened butter rather than melted butter. Softened butter creates a tender cookie-style crust and a crumble topping that holds its shape.
Apricot jam: Choose a thick apricot jam or apricot preserves with a bright fruit flavor. Thin or pourable fruit spreads can soak into the crust and make the bars difficult to slice.
Shredded coconut: Coconut adds sweetness, chewiness, and texture to both the crust and topping. Sweetened shredded coconut produces the most nostalgic flavor.
Flour: Spoon the flour into the measuring cup and level it with a knife. Packing flour into the cup can make the bars dry or crumbly.
Recipe Notes:
Let the apricot jam bars cool completely before slicing. The filling will be soft when it first comes out of the oven but will firm as the pan cools.
For clean squares, line the pan with parchment paper, lift the cooled bars from the pan, and cut them with a sharp knife. Wipe the knife between cuts to prevent the jam from smearing.
Spread the apricot jam almost—but not completely—to the edges of the crust. Leaving a narrow border helps prevent the filling from bubbling against the pan and creating overly sticky edges.
This recipe is made with apricot jam rather than fresh apricots. Fresh fruit contains more moisture and should not be substituted in equal amounts without first cooking it into a thick filling.
Expert Tips:
Use thick preserves: A thick apricot jam or preserves creates a distinct fruit layer without making the crust soggy.
Do not overmix: Mix the dough only until the ingredients are combined. Overmixing can make the crust tougher.
Chill soft dough: If the dough becomes too warm to crumble, refrigerate it for 10 to 15 minutes before assembling the bars.
Watch the color: Remove the bars when the topping is lightly golden. Waiting for a deeply browned top can result in a dry crust.
Cool before cutting: Cooling is essential because the apricot filling thickens as it returns to room temperature.
Troubleshooting:
The dough is too soft: The butter may have become overly warm. Refrigerate the dough for 10 to 15 minutes, then continue assembling the bars.
The filling ran out of the bars: The jam may have been too thin, spread too close to the edge, or used in too large an amount. Use thick jam and leave a narrow border around the crust.
The bars are crumbly: Too much flour or cutting the bars while warm can cause them to fall apart. Measure the flour carefully and cool the bars completely.
The bottom crust is soggy: Use thick preserves, avoid adding extra filling, and bake until the edges and topping are lightly golden.
Variations:
Apricot almond bars: Sprinkle sliced or finely chopped almonds over the crumble topping before baking.
Apricot orange bars: Add a small amount of finely grated orange zest to the dough for a brighter citrus flavor.
Raspberry jam bars: Substitute an equal amount of thick raspberry jam for the apricot jam.
Blackberry jam bars: Use thick blackberry preserves for a deeper berry flavor.
Chocolate-drizzled apricot bars: Drizzle the completely cooled bars with melted dark or white chocolate and allow the chocolate to set before storing.
Sweet-and-spicy fruit bars: For a bolder variation, use a thin layer of strawberry habanero preserves.
Substitutions:
Apricot preserves: Thick apricot preserves can be used in the same amount as apricot jam.
Other jam flavors: Raspberry, blackberry, peach, cherry, or strawberry jam may be substituted as long as the jam is thick rather than runny.
Fresh apricots: Do not substitute raw fresh apricots directly for the jam. Fresh apricots contain additional moisture and must first be cooked into a thick filling.
Coconut: Omitting all of the coconut will change the structure and volume of the dough. A tested coconut-free recipe is preferable to simply leaving it out.
Serving Suggestions:
Serve these apricot jam bars at room temperature with coffee or tea, or warm an individual bar slightly and add a scoop of Basic Homemade Vanilla Ice Cream.
For a simple plated dessert, top each square with a spoonful of Homemade Whipped Cream and a few sliced almonds.
These bars also work beautifully on brunch tables, bake-sale trays, holiday cookie platters, picnic dessert boards, and potluck buffets.
For a colorful fruit-dessert spread, pair them with Orange Shortcakes with Seasonal Fruit or serve them after a cozy pan of Mountain Dew Apple Dumplings.
Storage:
Store completely cooled apricot jam bars in an airtight container at room temperature for up to 3 days. Place parchment paper between the layers to keep the crumble topping neat.
For longer storage, refrigerate the bars in an airtight container for up to 1 week. Allow refrigerated bars to sit at room temperature briefly before serving for a softer texture.
Freezing Instructions:
Freeze completely cooled apricot bars in a freezer-safe container with parchment paper between the layers. You may also wrap the bars individually and place them in a freezer bag.
Freeze for up to 3 months. Thaw the bars in the refrigerator or at room temperature while still covered so condensation does not settle directly on the crumble topping.
Make Ahead Instructions:
Bake the apricot jam bars one day before serving and allow them to cool completely. Store them in a covered container at room temperature or in the refrigerator.
Wait to add powdered sugar or a chocolate drizzle until shortly before serving so the topping remains fresh and attractive.
More Recipes You'll Love:
Readers who enjoy nostalgic fruit desserts may also like Mountain Dew Apple Dumplings, especially when served warm with vanilla ice cream
For another bright dessert, make Orange Shortcakes with Seasonal Fruit.
These apricot bars are delicious with Basic Homemade Vanilla Ice Cream or a spoonful of Homemade Whipped Cream.
For a brunch menu, pair the bars with Mini French Toast Bites.
Discover more comforting heirloom dishes in Grandma’s Recipes and Vintage Favorites.
Frequently Asked Questions
What are apricot jam bars made with?
Apricot jam bars are made with butter, sugar, egg, all-purpose flour, baking powder, shredded coconut, vanilla extract, and apricot jam. The same dough is used for the bottom crust and the crumble topping.
Can I use apricot preserves instead of apricot jam?
Yes. Thick apricot preserves can be used in the same amount as apricot jam. Preserves may give the filling a slightly more textured fruit layer.
Can I make these bars with fresh apricots?
This recipe is designed for apricot jam or preserves. Raw fresh apricots contain considerably more moisture and should not be substituted directly because they can make the crust soggy.
Do apricot jam bars need to be refrigerated?
Apricot jam bars can be stored in an airtight container at cool room temperature for up to 3 days. Refrigerate them for up to 1 week if you need longer storage or if your kitchen is warm.
Can apricot bars be frozen?
Yes. Freeze completely cooled bars in an airtight freezer-safe container for up to 3 months. Place parchment paper between the layers and thaw while the container remains covered.
Why are my apricot bars falling apart?
The bars may have been cut before they cooled, or too much flour may have been added. Allow the pan to cool completely and measure the flour by spooning it into the measuring cup and leveling the top.
How do I cut apricot jam squares neatly?
Cool the bars completely, lift them from the pan using parchment paper, and cut them with a sharp knife. Wipe the knife clean between each cut to prevent the jam from smearing.
Can I use another flavor of jam?
Yes. Raspberry, blackberry, peach, cherry, or strawberry jam can be substituted as long as it is thick enough to create a stable filling.
Nutritional Disclaimer:
Nutritional information is provided as an estimate only and may vary depending on the brands, products, ingredient substitutions, and serving sizes used. For the most accurate information, calculate nutrition using the exact ingredients used in your kitchen.
Nutrition Information:
Yield: 36 Serving Size: 1 barAmount Per Serving: Calories: 182Total Fat: 7gSaturated Fat: 5gUnsaturated Fat: 2gCholesterol: 16mgSodium: 70mgCarbohydrates: 28gFiber: 1gSugar: 14gProtein: 2g
The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
This recipe was originally published May 9, 2020, and updated June 25, 2026, with clearer instructions, ingredient guidance, storage information, troubleshooting tips, and frequently asked questions.