Wednesday, January 11, 2012

Hot apple crumble bars

This past fall, my team at work went apple picking. We went on a perfect day - it was a nice, cool autumn day with a slight breeze.  Definitely an apple-picking kind of day.

Since we went so late in the season, there were only two kinds of apples that were available for us to pick - Fuji and Pink Lady.  I think I harvested about 8 pounds of apples to take home, and the Fuji apples got eaten very quickly.  I had never had a Pink Lady before and thought that the tartness in the fruit would be better suited for baking rather than eating.

I opted to use the Pink Lady in this recipe that I found on Chocolate-Covered Katie.  Katie subs a lot of the ingredients to make it dairy- or gluten-free, but I opted for the full fat regular version.

These yummy appie-pie-like bars are best served while they are still warm, but I wouldn't complain about eating some of these if they were chilled in the fridge or at room temperature. You can always heat a piece up in the microwave and top with a scoop of vanilla ice cream if you want. You may consider making a double batch since these will be gobbled up quickly!

Ingredients
  • 1.5 cup whole-wheat pastry flour (or white flour, spelt, or oat flour)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup, plus 1 Tablespoon brown sugar
  • 1 1/4 tsp cinnamon
  • 1/4 cup plus 3 T butter
  • 2 T milk
  • 2 cups peeled, chopped apple (8oz - I used two medium Pink Lady apples)
  • 2 tsp cornstarch
  • 3 T maple syrup (or agave)
  • 1 tsp pure vanilla extract
Directions
Preheat oven to 350 F.  Butter or grease a 4x7 pan or glass dish (or any small pan).

Stir together the first eight ingredients, making sure to break the butter up really well so that little crumbs form. 

Scoop 2/3 of the dough into the buttered dish, and press down firmly. 

In a separate bowl, stir together the other ingredients. Layer them into the pan, then top with the rest of the dough from the first pan and press down a bit. 

Bake for 45 minutes at 350 F, then cool at least 30 minutes before cutting into bars. 

Source: adapted from Chocolate-Covered Katie
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