Cinnamon Apple Crumb Bars Recipes

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.

APPLE-CINNAMON CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch square pan with a piece of aluminum foil (about 17 inches long), leaving a 2-inch overhang on each side. Lightly coat the bottom and sides of the lined pan with cooking spray.
• Melt half the butter (4 tablespoons) in a medium bowl in the microwave, about 45 seconds. Set aside 1 cup of the cake mix, and add the remaining mix to the melted butter. Add the egg and 1 tablespoon water, and mix with a spatula until well blended. Let stand a few minutes until the mixture is no longer tacky to the touch. Pat the dough in an even layer in the pan. Bake until the edges are lightly set to the touch and the crust is lightly browned all over, about 20 minutes. Let cool for 5 minutes.
• Meanwhile, melt the remaining butter in a medium bowl in the microwave, about 45 seconds. Add the reserved cake mix, oats and cinnamon, and mix with a fork until crumbly.
• Spread the apple butter over the cooled crust, spreading it to the edges. Scatter the crumb mixture over the apple butter. Return the pan to the oven and continue to bake until the crumbs are golden brown and firm, about 30 minutes more. Cool completely in the pan.
• Using the foil overhang, lift the bars out of the pan and peel the foil away from the edges. Dust with confectioners' sugar, and cut into 16 bars.

CINNAMON APPLE CRUMB BARS

Steps:

• Preheat the oven to 325°F. Lightly oil a 10- by 15- by 1-inch jelly roll pan with canola oil spray.
• In a bowl, prepare the crust by combining the oats, flour, baking powder, and salt. Stir in the canola oil, agave nectar, and egg. Spread the mixture evenly in the prepared baking pan.
• Prepare the filling by tossing the apples with the agave nectar, cinnamon, nutmeg, arrowroot powder, and lemon juice. Spread the filling evenly over the bottom crust.
• Make the crumb topping by mixing the oats, flour, cinnamon, and salt in a bowl. Add the butter pieces and cut into the flour using your fingers or a pastry blender. Add the agave nectar and mix together. The topping will be thick and sticky. Sprinkle the crumb topping evenly over the apples, all the way to the edges of the pan.
• Bake for 40 minutes, or until the topping is golden and the apples are tender. Let cool in the pan for 15 to 20 minutes before cutting 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.