Apple Cinnamon Crumble Bars 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.

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 AND CINNAMON CRUMBLE BARS

Steps:

• Preheat the oven to 190C/375F/Gas 5 10 minutes before baking. Place the apples, raisins, sugar, cinnamon and lemon zest into a saucepan over a low heat.
• Cover and cook for about 15 ninutes, stirring occasionally, until the apple is cooked through. Remove the cover, stir well to break up the apple completely with a wooden spoon.
• Cook for a further 15-30 minutes over a low low heat until reduced, thickened and slightly darkened. Allow to cool. Lightly oil and line a 20.5 cm square cake tin with greaseproof or baking paper.
• Mix together the flour, sugar, bicarbonate of soda, rolled oats and butter until combined well and crumbly.
• Spread half of the flour mixture into the bottom of the prepared tin and press down. Pour over the apple mixture.
• Sprinkle over the remaining flour mixture and press down lightly. Bake in the preheated oven for 30-35 minutes, until golden brown.
• Remove from the oven and allow to cool before cutting into slices. Serve the bars warm or cold with creme fraiche or whipped cream.

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.

CINNAMON APPLE CRUMB BARS

Steps:

• Preheat the oven to 325°F. Lightly oil a 10- by 15- by 1-inch jelly roll pan with canola oil spray.
• In a bowl, prepare the crust by combining the oats, flour, baking powder, and salt. Stir in the canola oil, agave nectar, and egg. Spread the mixture evenly in the prepared baking pan.
• Prepare the filling by tossing the apples with the agave nectar, cinnamon, nutmeg, arrowroot powder, and lemon juice. Spread the filling evenly over the bottom crust.
• Make the crumb topping by mixing the oats, flour, cinnamon, and salt in a bowl. Add the butter pieces and cut into the flour using your fingers or a pastry blender. Add the agave nectar and mix together. The topping will be thick and sticky. Sprinkle the crumb topping evenly over the apples, all the way to the edges of the pan.
• Bake for 40 minutes, or until the topping is golden and the apples are tender. Let cool in the pan for 15 to 20 minutes before cutting into bars.

APPLE AND CINNAMON CRUMBLE BARS

Steps:

• Preheat the oven to 190C/375F/Gas 5 10 minutes before baking. Place the apples, raisins, sugar, cinnamon and lemon zest into a saucepan over a low heat.
• Cover and cook for about 15 ninutes, stirring occasionally, until the apple is cooked through. Remove the cover, stir well to break up the apple completely with a wooden spoon.
• Cook for a further 15-30 minutes over a low low heat until reduced, thickened and slightly darkened. Allow to cool. Lightly oil and line a 20.5 cm square cake tin with greaseproof or baking paper.
• Mix together the flour, sugar, bicarbonate of soda, rolled oats and butter until combined well and crumbly.
• Spread half of the flour mixture into the bottom of the prepared tin and press down. Pour over the apple mixture.
• Sprinkle over the remaining flour mixture and press down lightly. Bake in the preheated oven for 30-35 minutes, until golden brown.
• Remove from the oven and allow to cool before cutting into slices. Serve the bars warm or cold with creme fraiche or whipped cream.