• Preparation Time 20 minutes
  • Baking Time 40 minutes
  • Makes 36 1” (2.5cm) squares
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 cup Robin Hood® Original All Purpose flour
  • 1 cup graham wafer crumbs
  • 1 cup packed brown sugar
  • 1/2 cup flaked coconut
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 cup packed brown sugar
  • 1 tbsp lemon juice
  • 1/3 cup Robin Hood Original All Purpose flour
  • 1/2 tsp baking powder
  • 1 cup finely chopped dried apricots
  • Crumble
  • Batter

Serving Size: 36 1” (2.5cm) squares


Serving Size: 36 1” (2.5cm) squares

  • Preheat oven to 350ºF (180ºC). Grease and line a 9” (2.5 L) square baking dish with parchment paper, overlapping 2 sides for easy removal.
  • Crumble: Combine flour, graham wafer crumbs, brown sugar and coconut in small bowl. Add melted butter and mix until thoroughly blended.
  • Press crumble mixture into prepared baking dish, reserving 1 cup (250 mL) of the mixture for the topping.
  • Bake in preheated oven for 15 minutes or until edges are golden.
  • Batter: Beat eggs in medium mixing bowl until frothy. Add brown sugar and lemon juice; beat well.
  • Stir in flour and baking powder until blended. Add apricots. Spread over partially baked base.
  • Sprinkle reserved crumble mixture over top and bake in preheated oven for 22 to 25 minutes longer or until set. Cool on wire rack. Cut into 1” (2.5 cm) squares.


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