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Enjoy all the taste of apple crisp with crumb topping, cinnamon and thinly sliced apples - but in the shape of a bar for easy transport and finger food.
Prep Time: 40 min(s)
Cook Time: 35 min(s)
Recipe Type: Public
Adapted from Pinch of Yum
Posted By: mcarr
Posted On: Jul 15, 2022
Number of Servings:
- 3/4 cups - butter, softened
- 3/4 cups - light brown sugar
- 1 teaspoons - cinnamon
- 1/2 teaspoons - salt
- 1/2 tablespoons - baking soda
- 2 cups - flour
- 4 - small apples, green or red
- 1/4 cups - butter
- 1/4 cups - brown sugar
- 1/4 cups - cream or half-and-half
- 1/4 cups - turbinado or raw sugar, for topping
To make the Crust layer:
Preheat the oven to 350 degrees F. Beat together the butter and brown sugar with electric mixer until creamy. Add the cinnamon, salt, baking soda and flour and mix until mixture is crumbly. Set aside one cup of the mixture; press the rest into a 9×13-inch baking sheet lined with parchment paper. Bake for 12 minutes.
For the Filling:
Quarter the apples and remove the seeds and core. Slice the apple pieces with a mandoline slicer to get paper thin slices (or slice by hand, cutting as thin as possible), or use an apple peeler/corer/slicer.
For the caramel:
Melt the butter in a saucepan. Add the brown sugar, stirring until the sugar is incorporated and the mixture is JUST about to start bubbling. Then add the cream and stir, continuing to cook over medium-low heat, until a creamy sauce forms, about 5-10 minutes. It should coat the back of a spoon.
When the crust is done baking, arrange the apple slices in an even layer over the crust and pour the caramel over the top. Sprinkle with remaining crust crumbles from step one. Sprinkle with turbinado (raw) sugar for sparkle and crunch. Bake for 30-35 minutes.
Remove from oven, lift out of the pan using the edges of the parchment paper, and allow to cool for 10-15 minutes. Cut and serve.