Raspberry Apple Crumb Bars
An easy dessert that can be frozen, these bars are juicy, tangy and sweet at the same time. This recipe is easily halved. Use an 8-inch square pan.
Servings 10 servings
Ingredients
For the shortbread base:
- 1 cup butter at room temperature
- ½ cup sugar
- pinch salt
- 2 cups all-purpose flour
For the apples:
- 2 pounds green apples or baking apples, 1kg or about 8
- 4 tablespoons unsalted butter
- ½ cup brown sugar
- 1 pound raspberries fresh or frozen
For the crumble:
- 1 cup all-purpose flour
- ½ cup brown sugar
- ¼ cup white sugar
- ¾ cup unsalted butter cold and cut into cubes
- ½ cup rolled oats
Instructions
For the shortbread base:
- Butter or spray a 9x13 inch (23x33cm) baking pan. Line it with parchment paper for easier removal. See notes below.
- In a large bowl mix 1 cup butter, ½ cup sugar and pinch salt.
- Add 2 cups all-purpose flour in 2 parts, mixing well until no dry spots remain.
- Drop tablespoons of dough on the bottom of the lined pan, and, with flour fingers, start spreading the dough until it covers the entire surface. Try to press it up the sides a bit.
- Prick with a fork and pop into the fridge, or the freezer for 30 minutes.
- Preheat oven at 350ºF (180ºC).
- Bake the dough, directly from the freezer or fridge, for 15-20 minutes, until it dries a bit and barely starts to color. Let cool on a wire rack.
For the apples:
- Peel, core and cut 2 pounds green apples into medium slices.
- You will be cooking the apples in two batches. Melt 2 tablespoons butter in a skillet over high heat and add the apples pieces when it’s foamy.
- Cook over high heat until beginning to soften a little.
- Sprinkle ¼ cup brown sugar over the apples and cook over medium heat, stirring a few times, until beginning to caramelize, about 5 minutes.
- Remove the skillet from the heat and transfer the apples to a bowl or dish to cool down.
- Repeat with the rest of butter, apples and sugar.
For the crumble:
- In a food processor (or a large bowl by hand) mix 1 cup all-purpose flour, ½ cup brown sugar and ¼ cup white sugar.
- Add ¾ cup unsalted butter and process a few times until it’s the size of peas.
- Add ½ cup rolled oats and pulse just to mix. Don't overprocess the oats so they have a crunch when baked.
To assemble:
- Preheat oven to 350ºF (180ºC).
- Add 1 pound raspberries to the apples and fold lightly.
- Add the fruit filling to the shortbread base.
- Spread the crumble over the apple berry mixture.
- Bake for 30-40 minutes, until the crumble is golden and the juices are bubbling.
- Let cool over wire rack. Refrigerate, well wrapped, until you need to cut and serve.
Notes
Prepare the pan: line the greased pan with strips of parchment paper. When ready to cut and serve, they will help you remove the whole block of bars. The strip (or strips) must be as wide as the pan. 1 strip: cover the bottom and two short sides. The two long sides will be greased but not lined. 2 strips: make a crisscross pattern and cover the bottom (twice) and all sides. One strip will be wider than the other.
Make ahead: all components can be made separately and ahead. The crust and crumble can be frozen or refrigerated and well-covered or in an airtight container. The crust can be patted on the pan and frozen to be baked later. The apple mixture keeps for 1 or 2 days in the fridge in an airtight container.
The crust dough can be frozen before baking, well wrapped, for weeks.
