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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I have not tried this recipe yet - waiting on fresh apples from the Orchard soon but I had to save this here as I was borrowing a book and found this recipe! Ingredients:
3/4 cup unsalted butter, softened (1 1/2 sticks) |
1 cup sugar |
3 eggs |
3/4 teaspoon almond extract |
1 1/2 cups all-purpose flour |
1/8 teaspoon salt |
6 granny smith apples, cored, peeled, halved and thinly sliced |
1/4 cup apricot preserves, melted |
2 cups all-purpose flour |
1 cup light brown sugar |
1 1/4 teaspoons pumpkin pie spice |
1/4 teaspoon salt |
3/4 cup unsalted butter, melted |
2 teaspoons confectioners' sugar (for garnish) |
Directions:
1. Heat oven to 350°F Coat a 15x10x1 pan with non-stick spray.
2. FOR BARS: Beat together the butter and sugar until smooth about 2 minutes.
3. Add eggs, one at a time, beating well after each addition.
4. Beat in almond extract.
5. On low speed beat in flour and salt until just blended.
6. Spread evenly into prepared pan.
7. Fan apple slices over the top and then brush with the melted preserves.
8. Bake at 350F for 25 minutes.
9. FOR CRUMB TOPPING: Whisk together the flour, brown sugar, pumpkin pie spice and salt.
10. Stir in the butter until mixture is moistened and clumps together.
11. Sprinkle evenly over batter in pan.
12. Bake for an additional 35 minutes.
13. Remove pan to a wire rack to cool completely.
14. Dust with confectioners' sugar and cut into 24 squares.
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