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Apple Crumble Bars




Source of Recipe


Internet


List of Ingredients




Crust and Topping:
2 cups unbleached all-purpose flour
1/4 cup powdered sugar
3/4 cup packed light brown sugar
6 ounces (1-1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces

Filling:
3 cups peeled and cored apples, chopped into 1/2-inch pieces
(about 3 large apples)
1 tablespoon granulated sugar
1 tablespoon fresh lemon juice
1 cup golden raisins


For serving:
Powdered sugar, optional
Vanilla ice cream, optional

To prepare crust and topping: Preheat oven to 325 F. Line a 9-by-9-by-2-inch baking pan with heavy aluminum foil that extends over 2 ends of the pan. Butter the foil that will touch the apple bars.

Put the flour, powdered sugar and brown sugar in a large bowl and use a large spoon to stir them together. Add the butter pieces, stirring to coat them with flour. Rub the butter pieces and flour mixture between your thumb and fingertips or use a pastry blender to cut the butter into the flour until fine crumbs form that are about 1/2 inch in size and there is no loose flour. Remove 2 cups of the mixture and set aside. Transfer the remaining mixture to the prepared pan and press it evenly over the bottom.

To prepare the filling: Stir the apples, sugar and lemon juice together in a large bowl. Stir in the raisins. Spoon the filling over the prepared crust, distributing it evenly. Sprinkle the reserved crumbs evenly over the apple filling.

Bake until the crumb topping is golden and the apples are soft when tested with a toothpick, about 55 minutes. Carefully lift the aluminum foil and bars from the baking pan. Loosen the foil from the sides of the bars. Cut into 12 to 16 pieces. Use a wide spatula to slide the bars off the foil. Serve warm, with vanilla ice cream, if desired. Or, cool the bars thoroughly in the baking pan at room temperature. The bars firm as they cool. Cut into 12 to 16 pieces. Use a thin metal spatula to remove the bars from the pan. Dust the bars with powdered sugar, if desired. Serve at room temperature.

Yields 12 to 16 apple bars.



Recipe