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Apple crumb bars

These were for my mom, as part of a late mother’s day celebration. These were awesome and I’m glad I found cookie madness’ version before I found the original recipe she adapted from All Recipes. I love all of the changes she made, like adding cinnamon (which I didn’t measure), lemons, salt, and pecans. I didn’t use every bit of the flour/sugar/oat mix, just because it seemed like a lot. I probably discarded 1/2-3/4 of a cup. That was my attempt to lighten up the bars, haha. I didn’t try them warm because I wanted to eat it like a bar. My mom and sister really liked them warm, even though they didn’t hold together.

Apple Crumb Bars

3/4 cups packed brown sugar
3/4 cups rolled oats
1 1/2 cups all-purpose flour
1/4 plus 1/8 teaspoon baking soda
3/8 teaspoon salt – use a little less if using regular salted butter
10 tablespoons cold unsalted butter, divided use
2-3 small apples, cored and thinly sliced or chopped
2 teaspoons lemon juice, divided use
1/2 teaspoon cinnamon
1/2 cup sugar
1 1/2 tablespoons cornstarch
1/2 cup hot water
1/2 teaspoon vanilla extract
1/2 cup chopped pecans

Preheat oven to 350 degrees F. Line a 9 inch square metal pan with non-stick foil.

In a bowl or food processor, combine brown sugar, oats, flour, baking soda and salt. Cut in or process in 9 tablespoons of butter until mixture is coarse and crumbly. Reserve about 3/4 cup for topping. Pat remaining into bottom of pan. It will seem dry, but it’s supposed to be.

Toss apples with half of the lemon juice and arrange in a fairly layer across crust. Sprinkle with cinnamon.

In a saucepan, combine sugar, cornstarch and hot water. Turn heat to medium and cook, whisking constantly, until mixture begins to boil and thicken. Remove from heat and stir in vanilla, remaining 1 tablespoon butter and remaining teaspoon of lemon juice. Pour over apples.

Sprinkle reserved crumbs on top, then sprinkle pecans over crumbs. Bake at 350 degrees F for 35-45 minutes or until top is lightly browned.

If you’d prefer bars that hold together, let the bars cool completely and then chill before cutting. You can bring them back to room temp after chilling, of course.

They’re also VERY good warm, but they don’t hold together so well.

Makes 12 or 16

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