Apple Bars With Crumble Topping Food

APPLE CRUMBLE BARS

Steps:

• For the base and streusel topping: Preheat the oven to 350 degrees F. Butter the bottom of an 8-inch-square baking pan.
• Put the flour, oats, sugars, baking soda and salt in the bowl of a food processor fitted with a metal blade. Pulse 6 times, about 3 seconds per pulse, until some of the oatmeal is finely chopped and some still large or whole. Drizzle in the melted butter, toss with a fork and then pulse until the mixture comes together, about 8 times.
• Press two-thirds of the oat mixture into the prepared pan. Squeeze spoonfuls of the remaining mixture in your palm to make chunks - some larger, some smaller - and place in a small bowl.
• Cover with plastic wrap. Refrigerate both the base and the chunks for 30 minutes.
• For the filling: Put the apple butter, dried fruit, cinnamon and 2 tablespoons water in the cleaned bowl of the food processor and pulse to a chunky paste. Spread the filling over the chilled base. Scatter the streusel topping over the filling, leaving some of the filling showing through. Bake until the streusel is toasty and crisp, about 30 minutes. Cool completely on a rack, about 2 hours, before slicing into 16 squares.
• From Food Network Kitchen

APPLE CRUMBLE BARS

Steps:

• Preheat oven to 180C/350.
• Grease a 20cm/8" square pan and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
• Mix together butter, flour, sugar, baking powder and salt until you can no longer see white bits of flour.
• Add egg and mix.
• Lightly press 2/3 of the mixture into the bottom of the pan.
• Bake for 15 minutes until slightly golden, then remove and cool for 5 minutes.
• Apple Filling: While the base is cooking, mix together Apple Filling ingredients in a bowl.

APPLE BARS WITH CRUMBLE TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a jelly roll pan with cooking spray.
• Stir oil and milk for crust together in a bowl. Sift flour, sugar, and salt into the bowl; stir to combine. Set 1/3 of the crust mixture aside for crumble topping. Press remaining 2/3 crust mixture into the bottom and up the sides of the prepared pan.
• Combine apples, sugar, flour, melted butter, milk, vanilla, and salt for the filling in a bowl. Spread out over the bottom crust, and crumble reserved crust mixture over top.
• Bake in the preheated oven until crust and topping are golden brown, about 50 minutes. Remove from the oven and cool to room temperature, about 30 minutes, before cutting into 24 bars.

APPLE CRUMB BARS

Steps:

• In a large bowl, combine the flour, oats, brown sugar and baking soda; cut in 1 cup plus 2 tablespoons butter until mixture resembles coarse crumbs. Set aside 2 cups for topping. Press remaining crumbs into a greased 13x9-in. baking dish. Arrange apples over top; set aside. , In a saucepan, combine the sugar, cornstarch, water, vanilla and remaining butter. Bring to a boil. Cook and stir for 2 minutes or until thick and bubbly; spread over apples. Sprinkle with reserved crumbs. , Bake at 350° for 35-45 minutes or until top is lightly browned.

APPLE PANCAKE BARS WITH BROWN BUTTER CRUMBLE TOPPING AND APPLE SYRUP

Steps:

• For the brown butter crumble topping: Put the butter in a small saucepan and cook over medium heat until amber brown, 3 to 4 minutes.
• Whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg and salt in a medium bowl. Stir in the butter. Refrigerate the mixture for 15 minutes, then squeeze it to make crumbles.
• For the apple pancake bars: Preheat the oven to 375 degrees F. Line a 9-by-13-inch baking dish with a parchment paper overhang on the long ends and spray with nonstick baking spray.
• Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Whisk together the buttermilk, butter, vanilla and eggs in a medium bowl until smooth. Add the wet mixture to the dry along with the granola, lemon zest and juice and apples and mix until just combined. Lumps are ok. Transfer the batter to the prepared baking dish and let it rest for 15 minutes.
• Sprinkle the crumble evenly over the batter and bake until lightly golden brown and the top springs back when touched, 15 to 20 minutes (see Cook's Note). Let cool for 10 minutes, then remove to a baking rack.
• For the apple syrup: Meanwhile, combine the apple juice, granulated sugar and apples in a shallow skillet, bring to a boil and cook until the mixture is thickened and reduced by half. Add a splash of lemon juice, strain the syrup through a fine strainer and keep warm.
• Dust the top of the apple pancake with the confectioners' sugar, cut into bars and transfer to a platter. Drizzle the warm apple syrup over the bars or pass it for dipping.

APPLE BARS WITH OATMEAL CRUMB TOPPING

Steps:

• To make the crust: in a large bowl, using an electric mixer on medium speed, beat together the butter and flour until crumbly and well combined.
• Transfer the mixture to an ungreased 13x9 inch baking pan.
• Using your hands, pat the crust firmly and evenly into the pan.
• Bake in a 350° oven for 20 minutes; remove from oven a let cool completely, about 45 minutes.
• To make the topping: in a large bowl, mix the flour, sugar, oats, and cinnamon together.
• With a pastry blender, cut in the butter until the mixture resembles coarse crumbs; then using your hands, toss until all the ingredients are well combined; set aside.
• When the crust is cooled, evenly spread the apple filling over the crust, leaving a 1/4-inch edge all around.
• Sprinkle the crumb topping over the apple filling; sprinkle the additional 3 tablespoons rolled oats over the crumb topping.
• Bake for 45 minutes; allow to cool to room temperature.
• To make the glaze: In a bowl, combine the sugar and water; beat until smooth.
• Cover until ready to use.
• When the bars are completely cooled, drizzle the glaze decoratively over the crumb topping.
• Allow the glaze to set for 15-20 minutes before cutting into bars and serving.