For those of you who have been paying close attention, you may have noticed that this week was unofficially apple-themed. While many are currently on the pumpkin train (I have some killer pumpkin recipes coming at you soon, pinkie promise), apples are a great fall staple as well. I even snuck them into the Harvest Chipotle Chili recipe that I posted yesterday and, believe it or not, it was weirdly delicious. Anyway, if apples are your jam then you need this Apple Crisp Bar in your life. This dessert was so tasty that if we hadn’t had guests over for dinner I would have eaten the entire pan all by myself. Being forced to share should technically be a good thing (no one needs 9000 calories in one sitting) but I’m still a little salty about it nonetheless.
Which do you prefer; pumpkin or apple? Let me know in the comment box below and don’t forget to subscribe!
Here’s what you’ll need:
For the cookie base:
- ½ cup butter, room temperature
- ¼ cup granulated sugar
- 1 tsp. pure vanilla extract
- 1 cup all-purpose flour
For the apple center:
- 4 large apples, peeled and thinly sliced
- 3 tbsp. all-purpose flour
- 3 tbsp. granulated sugar
- 1 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
For the crumb topping:
- ½ cup all-purpose flour
- ¾ cups brown sugar, packed
- ¼ cups butter, melted
Here’s what you’ll do:
- Preheat oven to 300°F. Line an 8x8 baking pan with parchment paper and set aside.
- For the cookie base, cream butter and sugar together with an electric mixer. Add the vanilla and flour until combined. Press dough onto the parchment paper and bake for 15 minutes.
- For the apple center, combine apples, flour, sugar, cinnamon and nutmeg in a large bowl. Toss until apples are well coated. Set aside.
- For the crumb topping, mix flour, brown sugar and butter together until well combined. Set aside.
- Remove cookie base from the oven. Change oven heat to 350°F. Sprinkle half of the crumb topping onto the cookie base then layer the apple center evenly on top. Sprinkle the remainder of the crumb topping over the apples. Bake for 30 minutes.
- Remove from oven and let cool completely.
- Share with friends or avoid hosting dinner and eat the entire pan to yourself. Either way, enjoy!
If you like this recipe, follow me on Instagram @cashmereandcocktailsblog and use the hashtag #cashmereandcocktailsblog so I can give your post some love. Also, subscribe to the blog and never miss out on the action!
