Apple Crumble Bars
These bars run a very close second to the classic American apple pie. However, not only can you use apples in them, you can also try making them with ripe quince or firm pears for variety.
MAKES ONE 17 1/4-BY-11 1/2-BY-1-INCH PAN
2 1/4 cups (10 ounces) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (8 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) plus 1 tablespoon light brown sugar, lightly packed
1 large egg, at room temperature
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
3 large Granny Smith apples, peeled, cored, and cut into 1-inch cubes
1 tablespoon fresh lemon juice
Cinnamon Crumble
Preheat the oven to 350°F.
Lightly coat a 17 1/4-by-11 1/2-by-1-inch jelly-roll pan with nonstick vegetable spray. Lay a piece of parchment paper in the pan, taking care that it fits neatly at the sides and corners. Set aside.
Combine the flour, baking powder, and salt in a small bowl. Set aside.
Put the butter in the bowl of a standing electric mixer fitted with the paddle. Begin beating on low speed. Increase the speed to medium and beat for about 3 minutes, or until light and creamy.
With the motor running, gradually add the cup brown sugar, beating until very light and creamy.
Add the egg, beating to incorporate. When blended, slowly beat in the reserved flour mixture. When the dough is well blended, remove the bowl from the mixer and scrape the paddle clean.
Scrape the dough into the prepared pan and, using your hands, carefully press it into a thin, even layer.
Combine the remaining 1 tablespoon brown sugar with the granulated sugar and cinnamon in a small bowl. Set aside.
Place half of the apples in an even layer over the dough. Sprinkle with the lemon juice and then with the cinnamon-sugar. Top with another layer of sliced apples. Sprinkle the crumble over the top in an even layer.
Place in the oven and bake for about 35 minutes, or until the crust is golden, the apples are bubbling, and the crumble is lightly browned.
Remove from the oven and set on a wire rack to cool.
When cool, use a serrated knife to cut into bars.
Store in a single layer, airtight, at room temperature for up to a week.
Cinnamon Crumble
1 cup (4 ounces) all-purpose flour
2/3 cup (4 ounces) light brown sugar
2/3 cup (4 ounces) granulated sugar
1 tablespoon plus 1 teaspoon ground cinnamon
1/2 cup (4 ounces) unsalted butter, chilled and cut into cubes
Combine the flour with the brown sugar, granulated sugar, and cinnamon in a small mixing bowl. Add the butter and, using your fingertips, work the butter into the dry ingredients until coarse crumbs are formed.
Store, airtight, in the refrigerator for up to 2 weeks or in the freezer for up to a month.
Ron's Notes:
It's like a apple pie in a bar.
We used Better Batter to make them gluten-free and it worked out well.
The cookies are rather fragile, though.
