Add butter and eggs to the flour mixture. Pulse the dry ingredients together until blended. Shortbread: Add ½ cup granulated sugar, brown sugar, all-purpose flour, baking powder, and salt to your food processor.If you don’t have baking spray, lightly grease the pan with butter so that the bars don’t stick to the bottom. Prep time: To start the recipe, preheat your oven to 375 degrees and spray a 9×13-inch baking pan with nonstick cooking spray.
#TASTE OF HOME APPLE CRUMB PIE CRACKER#
MORE EASY BAR RECIPES Chewy Graham Cracker Bars Iced Strawberry Brownies Turtle Bars Cranberry Oat Bars Then easily slice it into squares for the perfect mess-free dessert. Unlike an apple pie that might crumble or spill some of its filling, the rim of the baking pan goes above the bars so that they’re easy to cover and take in a car. The cool, creamy dairy toppings perfectly balance out the rich and warm cinnamon taste of the bars.Īpple Crumb Bars are made in a 9×13 inch baking dish so they’re perfect to transport and to share. Serve Apple Crumb Bars up with a scoop of Vanilla Ice Cream or Whipped Cream over the top. These Apple Pie Bars are made with simple pantry ingredients like sugars, butter, eggs, and flour so that the taste of the apples is really what shines through. The butter crumb topping goes perfectly with the cinnamon and apple pie filling for the perfect Fall treat. Nothing says, “Autumn” like the flavors of fresh apples and cinnamon baked together in a warm dessert recipe. This Bar Recipe is a great way to enjoy those same festive flavors baked into a simple, easy to share dessert perfect for a party or bake sale. The holidays are the perfect time to enjoy your favorite apple baked goods like Apple Pie, Apple Crumble, or Apple Crisp. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.Apple Crumb Bars are the perfect shareable fall dessert made with a buttery shortbread crust, warm apple pie filling, and a sweet crumb topping! Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. Pat the crumb mixture on top.īake the pie on the hot baking sheet until lightly browned, about 30 minutes. Spoon the filling into the chilled pie crust. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Make the filling: Place a foil-lined baking sheet on the lowest oven rack preheat to 400˚. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Refrigerate until firm, at least 1 hour or overnight. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself crimp the edges with a fork. Roll out the dough on a lightly floured surface into a 13-inch round. Turn out the dough onto a piece of plastic wrap and form into a disk wrap tightly. If the dough doesn’t hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Drizzle in the vinegar and ice water stir gently with a fork to combine. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Make the crust: Whisk the flour, granulated sugar and salt in a large bowl.
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