I made this recipe for Apple Crumb Bars yesterday and must tell you how good they are! I got the recipe from none other than Anna at Cookie Madness.
These bars are better than I thought they'd be. I loved the almost caramel-like taste because the crust and top is made with brown sugar. The nuttiness from the pecans is perfect. And the apple layer is delicate and tasty. If you chill them after they have baked and cooled slightly, they cut beautifully. You can rewarm them slightly in the microwave before serving if you'd like and it would be great served with vanilla ice cream. I also used some whole wheat pastry flour in these and actually liked it this way. The only other thing I did different from Anna's recipe is I forgot to add the cinnamon to the apples, so I sprinkled some on top after it was done baking. Here is the recipe as I made it:
Apple Pecan Crumb Bars
3/4 cups packed brown sugar
3/4 cups old fashioned oats
1 cup unbleached all purpose flour
1/2 cup whole wheat pastry flour
1/4 plus 1/8 teaspoon baking soda
3/8 teaspoon salt
10 tablespoons cold unsalted butter (divided)
4 small Granny Smith apples, cored and sliced thin
2 teaspoons lemo juice
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 350 degrees. Line a 9 inch square baking pan with foil. Spray with cooking spray.
In bowl of food processor, combine brown sugar, oats, flour, baking soda and salt. Pulse a few times to combine. Add 9 tablespoons of butter and pulse until mixture is coarse and crumbly. Reserve about 3/4 cup for topping. (I would save about 1 cup next time.) Pat remaining into bottom of pan. Press down with your fingers and even it out all over.
Toss apples with 1 teaspoon of lemon juice and arrange evenly across crust. Sprinkle with cinnamon.
In a saucepan, combine sugar, cornstarch and hot water. Over medium heat, cook and whisk continually, until mixture begins to boil and thicken. Remove from heat and stir in vanilla, 1 tablespoon butter and 1 teaspoon lemon juice. Pour over the apples.
Sprinkle reserved crumbs on the top. Bake for 35 minutes or until top is lightly browned. I added the chopped pecans to the top about half way through the baking time. (I don't like when the pecans get too burned of a taste).
Cool slightly, then chill for at least an hour. Lift bars from pan using foil edges. Cut into 16 squares. Serve chilled or warm each piece in the microwave for about 10 seconds and serve with vanilla ice cream.
You're gonna love these great-for-fall treats!
"I'm stuck in this wagon!" whines Sam.