Sooooooo it has been a bit of time since I’ve been here. Hello. I would like you to know I have not forgotten about this! Or you! Or food! Definitely haven’t forgotten about food, come on. But exciting things have been happening! But I’ll get to that sooner than later. In the mean time….Apple Crumb Bars.
I’m starting to reconcile with the fact that the older I get, the less I feel like I know, and the more I have to learn. Do any of you get this feeling? Well it’s real, but so are these apple crumb bars to combat the real-ness.
These bars are oober simple. Oober? Whatever. Apple pie is one of my favorite kinds of pie, so what could be better than easy-faux-apple-pie-bar? Not many things.
Flour is sifted into our butter/sugar mixture to make a sort of fluffy cake base that our apples will sit in.
Chopped granny smith apples are mixed with the batter, then spread in a parchment lined pan. Cozy apples and batter about to take a hot nap in the oven.
But first! Sprinkle that bad boy with a crumbly topping. I love a good crumble top.
I really have nothing to say when people tell me they don’t enjoy a good crisp or crumble. You get to eat flour, sugar, and butter over sweet, delicious fruit. Where is the lose in that? To each his own, I guess.
Bake those bars, cool then cut!
This evening light wasn’t doing me any good in the picture taking department. That’s what happens when you bake in the late afternoon then agree to go out to dinner with friends and drink Rose wine and then come back after the sun has set wanting to eat your bars but having to take a picture for the blog first! That’s what happens!!! Lesson learned.
I hope you make this simple recipe. They are so good on a rainy day with a cup o’ tea. Or after dinner and Rose wine. Either/or.
See you soon. Keep on living!
APPLE CRUMB BARS
Makes 10 bars
1/2 cup (1 stick) unsalted butter, softened plus extra for greasing
2 granny smith apples, peeled, cored, and diced
2 tablespoons lemon juice
2/3 cup sugar
1 tsp vanilla extract
2 eggs, beaten
generous 1 cup self-raising flour (or 1 cup all-purpose flour with 1 1/2 teaspoon baking powder)
1/2 cup finely chopped almonds
1/4 cup all-purpose flour
1/4 cup light brown sugar
1/2 tsp ground cinnamon
2 tablsepoons unsalted butter, melted
Preheat oven to 350 degrees. Grease and line an 8×8 pan with parchment paper. Grease the parchment paper.
Sprinkle the apples with lemon juice. Cream together the butter, sugar, and vanilla extract until pale and fluffy. Gradually add the eggs, beating thoroughly. Soft over the flour and fold in evenly, then stir in the apples. Spread evenly in the pan.
For the topping: Mix all the ingredients to a crumbly texture and sprinkle over the cake. Bake the cake in the preheated oven for 35-45 minutes, until firm and golden.