Soccer season has started and we’ve had to surrender our schedules to keep up with practices and games for two of our girls. Now we love soccer – my husband is even a coach – and we support our girls and their teams 100 percent, but it is harder to find time to bake on the weekends now. That doesn’t stop us from wanting dessert though – namely apple pie. This recipe for Apple Pie Crumb Bars is quicker to put together than traditional apple pie and it includes Hodgson Mill Whole Wheat Pastry Flour, so it’s a healthier way to get our dessert fix, too.
It all begins with a slew of apples (3 pounds to be exact), Hodgson Mill Whole Wheat Pastry Flour and . If you happen to have an apple peeler/slicer, I recommend using it to prepare the apples. Otherwise, grab your vegetable peeler and peel, core and thinly slice all of the apples. Set them aside while we make the crust.
In a large bowl, cream the butter and sugar until light and fluffy. Add the flours and salt and mix everything together until a soft dough is formed. Press the dough into a 13×9 baking pan that has been sprayed with cooking spray. You can use the back of a spoon or your fingers to push the dough into the pan. Wet your fingers with a little water if the dough is too sticky.
Bake the crust in a 375˚ F oven for about 20 minutes or until it is golden brown. Let it cool on a wire rack.
While the crust is cooling, melt 3 tablespoons of butter with ¼ cup of brown sugar in a large skillet.
Add the sliced apples and sauté until they are softened – about 10 minutes. Then add the cinnamon and nutmeg and continue sautéing until the apples are slightly caramelized – about 8 more minutes. If the apples look too dry or are starting to scorch, add a little bit of water – maybe a tablespoon or two – to keep things moist while they cook. Set the skillet aside and let the apples cool for a few minutes while we prepare the crumbs.
In a large bowl, mix the oats, flours, brown sugar, cinnamon, baking soda and salt. Using a pastry blender, two forks or your fingers, cut the butter into the flour mixture until it resembles tiny pebbles. Set aside.
Scatter the apples on top of the cooled crust and then sprinkle the crumb topping on top of the apples.
Bake in a 375˚F oven for 35-40 minutes or until the topping is golden brown. A heavenly apple pie smell will envelope your kitchen– don’t be surprised if you decide to have dessert before dinner.
One bite of an Apple Pie Crumb Bar and you will forget the crazy-busy weekend you’ve had and be thankful that dessert made it to the table. We like to eat our bars warm with a drizzle of caramel sauce and a scoop of vanilla ice cream. I hope you do, too. Enjoy!
Apple Pie Crumb Bars
- 3 Tablespoons unsalted butter
- ¼ cup brown sugar, packed
- 3 lbs apples, peeled, cored and thinly sliced
- 2 teaspoons ground cinnamon
- Dash of grated nutmeg
- 1-2 Tablespoons water – if necessary
To make the crust, mix the butter and sugar together until light and fluffy. Add the flours and salt until a soft dough forms. Press the dough into a 13×9 pan that has been sprayed withcooking spray. Bake in a 375˚F oven for about 20 minutes or until the crust is golden brown. Set aside to cool.
Melt the butter and brown sugar in a large skillet over medium high heat. Add the apples to the skillet and sauté for 10 minutes or until the apples have softened. Stir in the cinnamon and nutmeg and continue sautéing for about 8 more minutes or until the apples have slightly caramelized. Add water to the skillet as necessary if the apples seem overly dry and/or to prevent scorching. Remove from heat and set aside to cool.
In a large bowl, mix the oats, flours, brown sugar, cinnamon, baking soda and salt. Add the butter and mix with a pastry cutter, two forks or your fingers until the mixture resembles tiny pebbles. Set aside.
Scatter apples over the top of the crust and then top with the crumb mixture. Bake in a 375ºF oven for 35-40 minutes or until the topping is golden brown. Serve bars warm with a drizzle of caramel sauce and a scoop of vanilla ice cream. Bars will keep in a covered container at room temperature for up to three days.
Adapted from www.mybakingaddiction.com