Dutch Crumb Squares Food

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.

DUTCH CRUMB SQUARES

Steps:

• Sift together flour, baking soda and salt.
• Beat butter and sudar until creamy.
• Gradually add the flour mixture.
• Set aside 3/4 cup of the mixture.
• To remaining mixture, add raisins, edd and milk.
• Blend well.
• Spread into a lightly greased 8-inch square baking pan.
• Sprinkle reserved mixture overtop.
• Sprinkle with cinamon and sugar.
• Bake at 350 degrees for 20-25 minutes.

APPLE PIE BARS

Steps:

• Preheat the oven to 375 degrees.
• For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9 x 13-inch baking pan and press it lightly with floured hands on the bottom and 1/2 inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool.
• Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside.
• Reduce the oven to 350 degrees.
• For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a 1/2-inch border.
• Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.

RHUBARB CRUMB SQUARES

Steps:

• BASE: In medium bowl, stir together flour, sugar, pecans, cinnamon and salt.
• With a pastry cutter or 2 knives, cut butter into flour mixture until mixture resembles fine crumbs.
• Reserving 1 cup of flour mixture, press remainder evenly over base of greased 8-inch square baking pan.
• RHUBARB FILLING: In medium saucepan, stir together rhubarb, sugar, cornstarch and orange rind.
• Cook over medium heat, stirring constantly, 5 minutes for fresh rhubarb, 15 minutes for frozen, until thickened.
• Let cool.
• Spoon rhubarb filling evenly over base; sprinkle evenly with reserved flour mixture.
• Bake in 350 degrees oven 35 to 40 minutes, until golden brown.
• Let cool in pan before cutting into squares; top each square with a pecan half.
• (Squares can be frozen, well wrapped, for up to 2 months).

DUTCH APPLE CRUMBLE

Steps:

• Mix apple pie filling and the cinnamon/sugar mix together in bowl.
• Pour into a 9 x 13 baking dish.
• In a separate bowl, mix together brown sugar, flour and cinnamon.
• Cut butter into small pieces and add to the flour/sugar mixture and cut in a with a pastry cutter or fork until it resembles crumbs.
• Sprinkle evenly over the top of the apple mixture.
• Place in a 375* oven and bake for 35-40 minutes or until bubbly in places and the crumbs begin to brown and crisp.