T o m a t o e s

T O M A H T O S
Dessert

Apple Crumble Bars

Another season, another crumble bar recipe. I’ve posted this recipe with a few variations including Cranberry, Strawberry Rhubarb, and Cherry Pie. I actually started this recipe with a batch of blueberry bars I made for a magazine article picnic feature. I guess next summer I’ll add the blueberry recipe to my blog!

Here comes fall, so of course apples are on the mind! We went to do our annual apple picking family trip this past Sunday. It’s something that has become a little family tradition, and we usually try to go before Rosh Hashana. It makes the holiday extra special when we’re dipping the apples we picked into local New Jersey honey!

The crumb mixture in this recipe is used for both the base, and the crumbs on top. The filling changes depending on the fruit and how much liquid it lets off and what spices it pairs well with.

Apple crumble bars from tomatoestomahtos.com

I decided it would be the most fantastic dessert, served warm, with a scoop of vanilla ice cream and a drizzle of caramel. Sound good to you?

Apple crumble bars

Sweet and tart apples are tucked between layers of buttery crumbs. Topped with a scoop of vanilla ice cream and caramel sauce, this is the perfect fall dessert!
Prep Time10 mins
Cook Time45 mins
Course: Dessert
Servings: 9 bars

Ingredients

Crust and Crumb topping:

  • ¼ cup sugar
  • ¼ cup brown sugar
  • ½ tsp baking powder
  • 1 1/2 cups All-purpose flour
  • ¼ tsp salt
  • ½ tsp vanilla extract
  • 1 large egg
  • 1 stick Butter or Margarine

Apple Filling:

  • 3 medium apples cut into small cubes
  • ¼ cup All-purpose flour
  • ¼ cup sugar
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp salt

Instructions

  • combine the sugars, baking powder, flour and salt in a bowl. Add in the egg and vanilla extract. Add in the butter and crumble everything together with your fingers. Press 3/4 of the crumbs topping into the bottom of a 9 x 9 pan fitted with parchment paper.
    Mix the filling ingredients together and pour on top of the crust. Crumble the remaining crumbs on top of the filling.
    Bake at 350 F for 45 minutes. Cool completely before slicing. Serve with a scoop of vanilla ice cream and a drizzle of caramel sauce.

The bars will freeze beautifully, so if you are the type to do things in advance, go ahead and get dessert going! I can’t wait to share more Rosh Hashana and fall recipes with you guys. I always get so excited at the beginning of a new season to dive in and cook/bake my heart out with all the deliciousness that season has to offer.

Until next time,

Sara

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