Brandied Apricot Crumb Bars

• 3/4 cups Unsalted Butter
• 5 Medium-sized Fresh Apricots, Pitted And Thinly Sliced
• 2 Tablespoons Brandy
• 1 Tablespoon Turbinado Sugar
• 3/4 cups Sugar
• 2-1/2 cups Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1 Large Egg, Lightly Beaten
• 1/4 teaspoons Almond Extract
• 1 Tablespoon Water

1. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown. This will take about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solid, about 45 minutes. While that freezes, combine apricots, brandy and turbinado sugar in a small bowl, tossing occasionally. Macerate fruit until brown butter has solidified, then pour off excess liquid.
2. Preheat oven to 375u0b0F and spray a 13 x 9-inch baking dish with nonstick spray. Whisk together the granulated sugar, flour, baking powder and salt in a medium bowl. Cut in solidified brown butter, egg and almond extract with a pastry cutter until dough is crumbly. Press 3/4 of the dough evenly into the bottom of the prepared baking dish. Arrange apricot slices in a single layer over crust. Toss remaining dough with 1 tablespoon water until large crumbs form; sprinkle over fruit layer.
3. Bake for about 25 minutes, or until the top and edges are golden. Remove from oven. Cool bars completely in pan on a wire rack, then cut into squares with a sharp knife.
4. Store bars in an airtight container in the refrigerator up to 3 days.

butter, brandy, turbinado sugar, sugar, flour, baking powder, ubc, egg, ubc, water

Taken from tastykitchen.com/recipes/desserts/brandied-apricot-crumb-bars/ (may not work)