Dutch apple bars
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Unsalted butter; softened |
| 2 | tablespoons | Sugar |
| 1 | Egg; lightly beaten | |
| 10 | cups | Apples, peeled; sliced |
| 2 | tablespoons | Lemon juice |
| ¼ | cup | Sugar, or slightly more if |
| Apples are tart | ||
| 1 | cup | Flour |
| ⅔ | cup | Sugar |
| pinch | Cinnamon | |
| 1 | teaspoon | Vanilla extract |
| 2 | cups | Flour |
| ¼ | teaspoon | Salt |
| 3 | tablespoons | Flour |
| 1 | teaspoon | Lemon zest; grated |
| ½ | teaspoon | Cinnamon |
| ½ | cup | Unsalted butter,cold; |
| Cut in bits | ||
Directions
*****COOKIE CRUST*****
******FILLING*****
*****STREUSEL TOPPING*****
Recipe by: From The Farmers' Market - ISBN 0-06-055005-8 1. COOKIE CRUST: In an electric mixer of a mixing bowl, combine the butter, sugar, egg, and vanilla. Stir in the flour and salt just until combined; do not overmix. Press the dough into a buttered 10½ x 15 ½-inch jelly roll pan. Prick the dough gently with a fork and refrigerate while you prepare the filling. Preheat the oven to 400°F.
2. FILLING: Toss the apple slices with the lemon juice in a mixing bowl. In a small bowl, combine the sugar, flour, lemon zest, and cinnamon. Add to the apples and toss to combine; set aside. 3.
STREUSEL TOPPING: In a mixing bowl or food processor, combine the flour, sugar, cinnamon, and butter until crumbled to the size of large peas. 4. Place the apple mixture evenly over the dough. Scatter the topping over the apples. Bake until lightly golden and the apples are tender, 25 to 30 mins. Cool on a wire rack; then trim the edges and cut into 2 x 3-inch bars.
from my kitchen to------------------------------->yours..... Dan Klepach