Apple Cinnamon Crumble Bars Recipes

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 CINNAMON OATMEAL BARS RECIPE BY TASTY

Steps:

• Remove the core and thinly slice apples.
• Place apple slices in a large bowl and gently mix in sugar, cornstarch, and cinnamon. Set aside.
• Preheat oven to 350˚F (180˚C).
• In another bowl, combine flour, oats, brown sugar, baking soda, salt, and butter. Mix until crumbly.
• Line a 9x13-inch (23x33 cm) baking dish with parchment paper and pour ⅔ of the oats mixture in the bottom of the pan, pressing firmly to pack it down to make a crust.
• Pour apples over the crust and spread in an even layer. Pour the remaining oat mixture over the top and spread evenly.
• Bake for 30 minutes, or until golden brown.
• Cool completely before cutting.
• Enjoy!

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 BARS WITH ICING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, sugar, baking powder, and salt for crust in a bowl. Cut butter into the mixture with 2 knives or a pastry blender until crumbly; do not overmix. Stir in egg yolks. Press 1/2 of the mixture into a 9x13-inch baking pan, and set the remainder aside for the topping.
• Prepare filling: Mix apple slices with sugar, flour, and cinnamon until coated. Layer apples overlapping evenly on top of the crust. Drizzle any remaining juices from the apple mixture over top for added sweetness. Crumble the remaining crust mixture over the apples.
• Bake in the preheated oven until sides are bubbly and top is golden brown, about 40 minutes.
• While the bars are baking, mix powdered sugar, milk, and vanilla for icing together.
• Remove bars from the oven and immediately drizzle icing over top. Let cool to room temperature, about 30 minutes, before slicing into 12 bars and serving.

APPLE CARAMEL CRUMB BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cream, 1/2 cup brown sugar, 3 tablespoons butter, and 3 tablespoons white sugar in a small, heavy saucepan over medium-low heat. Cook, stirring constantly, until sugars dissolve, 2 to 3 minutes. Bring sauce to a simmer, stirring frequently. Cook until slightly thickened, about 7 minutes. Remove from heat and stir in whiskey.
• Combine 1 3/4 cups flour, 1/3 cup white sugar, 2 teaspoons orange zest, and salt in a food processor; pulse to briefly combine. Scatter 3/4 cup butter pieces over the flour mixture and process until dough starts clumping together.
• Press dough over the bottom of a 9x13-inch baking pan. Brush egg white over dough.
• Bake in the preheated oven until lightly golden, about 18 minutes. Cool on a wire rack.
• Combine apples, apple juice, 1/4 cup brown sugar, 1/4 cup white sugar, lemon juice, and apple pie spice in a large skillet. Bring to a boil; cook, stirring frequently, until mixture thickens and looks dry, 18 to 20 minutes. Remove from heat and let cool. Stir in 1 tablespoon orange zest.
• Place 1 1/4 cups flour and 1/3 cup white sugar in a food processor; pulse briefly to combine. Scatter 1/2 cup butter pieces and walnuts over flour mixture. Process until topping mixture starts to clump together. Pour into a bowl. Squeeze topping mixture with your fingertips to form clumps the size of peas.
• Spread cooled filling evenly over dough. Drizzle 1/2 the caramel sauce on top. Sprinkle topping evenly over caramel.
• Bake in the preheated oven until edges are light golden, about 35 minutes. Place pan on a wire rack to cool for 10 minutes. Drizzle remaining caramel sauce on top. Let cool completely, about 15 minutes. Cover with aluminum foil and refrigerate until firm, about 1 hour. Cut 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.