Apple Crumb Bars by annzie

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Apple Crumb Bars
Submitted by annzie on September 12, 2010 at 2:21 pm

DESCRIPTION
An easy 'finger-food' dessert.

SUMMARY
Yield 16 bars Source Anna ("Cookie Madness") File under apple, dessert, finger-food

INGREDIENTS
3/4 c packed brown sugar
3/4 c rolled oats (not 'quick')
1 1/2 c A/P flour
1/4 + 1/8 tsp baking soda
3/8 tsp salt (less if using salted butter)
10 Tbs cold unsalted butter, divided for use
2-3 apples, unpeeled, cored and thinly sliced or chopped
2 tsp lemon juice, divided use
1/2 tsp cinnamon (or Penzey's Cake Spice)
1/2 c sugar
1 1/2 Tbs cornstarch
1/2 c hot water
1/2 tsp vanilla extract
1/2 c pecans, chopped

INSTRUCTIONS
Preheat oven to 350ºF. Grease a 9" square pan.

In a bowl or food processor, combine brown sugar, oats, flour, baking soda and salt. Cut in (or process in) 9 Tbs butter until mixture is coarse and crumbly. Reserve about 3/4 c for topping, and pat the rest into the bottom of the prepared pan.

Toss apples with half of the lemon juice and arrange in a fairly even layer over the crust. Sprinkle with cinnamon (or Penzey's Cake Spice). I also added a few grindings of fresh nutmeg.

In a saucepan, combine sugar, cornstarch and hot water. Bring to boil over medium heat and cook, stirring constantly, until mixture thickens and begins to boil. Remove from heat and add vanilla, the remaining 1 Tbs butter and remaining tsp of lemon juice. Pour over the apples.

Sprinkle the reserved crumbs on top, and then sprinkle pecans over the crumbs. Bake at 350ºF for 35-45 min or until top is slightly browned and the mixture is bubbly.

For firm bars that hold together (finger food), let the bars cool completely. They can be chilled before cutting. Served warm, they are also delicious, but don't hold together as well as if cold or at room temperature.

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