Apple Pie Crumb Bars

I am very much a summer girl, but I tell ya, this Fall got me leaning hard into it. I feel like COVID is sucking all the joy out of everything, so if I want to celebrate Fall, I will, damnit. Sorry, the anger is not directed at you. Anyway, we continue our sepia-toned journey this Fall with apple pie crumb bars. Shortbread crust covered with apple pie filling and topped with crumb topping (as all pies should be). This makes about a 13 x 9 pan- I actually made two 8x8 inch pans with this recipe, but it'll work well in a 13 x 9 as well.  OR You can do it all in one 8x8 inch pan and have fatties. I've done this also, and I'm not mad about it. *You will see just a few changes to the original recipe that need to be made for this option. 

For the apple pie filling:

I like to start here so that you don't feel rushed trying to cut up all these apples while the shortbread bakes. 

7 apples *I used golden delicious and pixie crunch because we went apple picking, and that's what we had, but you want to use any kind of tart, baking apple- the queen is always granny smith. ** IF you are doing the fatties (just one 8x8 in pan, you will use 4 apples)

1/2 c granulated sugar *Or 1/3 c for fatties

3/4 tsp cinnamon

1/4 tsp cardamom

1/8 tsp ground cloves

Pinch of ground ginger

Pinch of salt

Juice of 1/2 a lemon

1 tbsp corn starch * 1/2 tbsp corn starch for fatties

1. peel and cube apples into smallish pieces- you want it to homogenize some so that it stays in the bars after cooked, so smaller is better. 

2. Put apples, spices, and lemon juice into a medium pan on the stove and start to cook at medium-low heat. 

3. Once some of the juices start to come out of the apples, add the tbsp of corn starch. This will help thicken all those juices. 

4. Continue to cook until the filling becomes rather thick and the apples start to soften- a little bite in there is fine! You can start on the shortbread while this cooks. 

For the shortbread:

2 sticks unsalted butter, room temp

1/2 c granulated sugar 

2 c all-purpose flour *this is a little less than I usually use, but it worked well for me. If it feels too wet and not very sandy, you can add a bit more*

3/4 tsp salt

1/2 tsp cardamom 

Zest of 1 lemon

1. Preheat oven to 350 F and line pan with parchment (with a bit of overhang so you can pull it out of the pan for cutting and serving), and spray with cooking spray. 

2. Put butter and sugar in stand mixer fitted with paddle attachment and cream together for a few minutes. 

3. Add spices and lemon zest. Slowly add in flour until you get the desired texture (that 2ish cups we discussed). 

4. Pour out into prepared pan and press down into a solid layer. 

5. Par-bake at this point for about 20 minutes; start on the crumb topping while it's baking. 

For the crumb topping:

1/2 c all-purpose flour

1/2 c brown sugar

1/2 c butter, cold and cubed

1/2 c rolled oats 

1. Place all ingredients in a bowl and combine. *use a pastry cutter or your hands to get butter to about pea size. 

Assembly:

1. After shortbread is par-baked, take out of oven and top with the apple pie filling and the crumb topping. 

2. Bake again for about 40 - 50 minutes or until topping is golden brown and set. 

3. Allow to cool COMPLETELY before trying to take out of pan to cut. Or if you're not planning to share, stick a spoon in it and go to town, but don't say I didn't warn you that it's demon hot. Proceed with cautious abandon.