Even though we're having a bit of a heat wave, it is officially fall! The cider mills are open and apple and pumpkin farms are in full swing. My initial recipe was going to be for caramel apples, but that obviously did not work out. Instead, I adapted a recipe from Paula Deen and made it my own. Her original recipe was for a Caramel Apple Cheescake Bar, but I really didn't have the time to make cheesecake and instead opted to add in raspberries and pecans for this simple apple crumble bar.
This recipe was specifically made for my School Psych classmates who are working super hard to finish their readings and homework this week. With that said, you all better raise your hand and answer questions, because clearly I was busy baking and writing this blog.
CRUST:
1 Cup Flour
1/2 Cup Packed Brown Sugar
2 Sticks butter softened
1. Pre-heat the oven to 350 degrees
2. Mix together the flour and sugar and then cut in the butter. Paula Deen recommends using a pastry blender. A) I have no idea what that is B) I used my hands.
FILLING:
2 Granny Smith Apples- peeled and sliced
2 Macintosh Apples - peeled and sliced
1/2 Cup Frozen or Fresh Raspberries
2 Tbs. Sugar
1 Tsp. Cinnamon
1/2 Tsp. Nutmeg - if you have it
1. Mix all the ingredients in a large bowl and spread over baked crust.
CRUMB TOPPING:
1 Cup Flour
1 Cup Packed Brown Sugar
1/2 Cup Rolled Oats
1 Stick Butter - softened
1 Tsp. Cinnamon
1 pinch salt
2 Tbs. Pecans
1. Mix together the ingredients (again, just use your hands). Sprinkle on top of the apple filling and bake at 350 degrees for 30 minutes or until the filling is set. The crumb topping should also be golden brown
CARAMEL SAUCE:
10-12 unwrapped candy caramels
1/4 Cup water
1. In a small pot over medium heat, melt the caramels. Continue stirring the caramels with a wooden spoon until completely melted.
2. Poor over the top of the finished bars and top with any extra pecans.
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