I’m a bit of a procrastinator. Actually, more than a bit. I like to put things off, tell myself I’ll get them done later. I put off doing the dishes until there isn’t a clean fork in the house. I don’t wash my car until you can hardly tell what color it is.
Because of this little personality quirk (that’s the nice way to put it?) of mine, I’ve put off making these apple streusel bars till the first day of December, instead of back when apples where in season locally. Geesh!
I’m glad I finally got around to making them though, because they are delightful. The bottom tastes almost like short bread, and the apple topping is perfectly gooey. They are simple to throw together too, just pat out the dough, cup up some apples and you’re done! They are a bit of a hot mess coming out of the pan, crumbly and messy, but that’s partly because I can never wait until it’s completely cooled to take it out of the pan. Not a procrastinator there!
Now, let’s hope I can get some gingerbread made before Christmas.
Apple Streusel Bars
from Our Best Bites
Pastry:
2 c. flour
1/2 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 c. real butter, softened
1 egg, beaten
Apple Filling:
1/2 c. white sugar
1/4 c. flour
1 tsp. cinnamon
4 c. (about 3 medium) sliced, peeled baking apples (I used gala)
Glaze:
2 c. powdered sugar
About 3 Tbsp. milk (whole milk is best)
1/2 tsp. almond extract
To prepare crust, mix flour, sugar, salt, and baking powder in a medium bowl. Cut in butter with a pastry blender or two knives until you have pea-sized crumbles. Gently mix in beaten egg.
Spray a 9x13 baking dish with non-stick cooking spray. Gently pat about 2/3 of the crumb mixture onto the bottom of the dish. Preheat oven to 350 and set aside.
To prepare apple filling, combine sugar, flour, and cinnamon and toss with apples.
Spread apples out on prepared crust. Sprinkle reserved crust mixture over apples evenly and bake in preheated oven for 40 minutes.
When finished, allow to cool.
To prepare glaze, whisk together powdered sugar, almond extract, and enough milk to achieve desired consistency. Spoon glaze on top of bars. (I like to glaze them when they’re still a little warm, so the topping isn’t bright white.)
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