This summer, I stumbled upon a recipe for blueberry crumb bars. Little did I know, they would become a problem. A problem as in, I felt the need to make a double batch the second time I made them, because I knew that I was probably going to eat all of one batch by myself.
However, inspiration struck during a standard 5 a.m. bout of insomnia--how about some apple crumb bars?
The resulting bars are delicious and seasonally satisfying, but as a friend said, they're 'crack-like,' as in not-quite-crack. I think they're worth making, though, and it may even be a good thing that they're just super-delicious, as opposed to insanely delicious.
- 1 cup (packed) light brown sugar
- 1 cup old-fashioned oats
- 1/2 cup sliced or chopped almonds
- 3 Granny Smith apples
- 1 Fuji apple
- Juice of 1/2 lemon
- Zest of 1/2 lemon
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon allspice
- Pinch ground ginger
- 1/4 cup plus 2 tablespoons apple butter (made with no added sugar)
Add flour, sugar, salt, and cinnamon to the bowl of a food processor and process until combined, about 3 seconds. Add the butter and pulse (about 5 times) until pea-size lumps are all that remain of the butter. Transfer to a large bowl and add the oats, stir to combine.
Transfer 2 cups of this mixture to another bowl, and stir in the almonds. Set aside.
Press the almond-less crumb mixture evenly onto bottom of prepared pan. Bake crust until golden and just firm to touch, about 20 minutes. Cool 10 minutes.
While the crust cooks and cools, peel and core the apples. Cut them into thin slices, about 1/8 inch thick. Place the slices in a large bowl and toss them with the lemon juice, lemon zest, cinnamon, allspice, nutmeg, and ginger.