Apple cinnamon Delight: Brown Butter Crumble Bars.
Noura Boukmiha
29 mars 2024
Picture this: a luscious layer of tender, sweet apples nestled between a buttery shortbread base and a golden crumble topping, with a hint of almonds for that perfect crunch.
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Ingredients
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| 170 g unsalted butter | |
| 350 g plain flour (all-purpose) | |
| 100 g golden granulated sugar | |
| 55 g brown sugar | |
| 1 teaspoon cinnamon powder | |
| 1 teaspoon baking powder | |
| ¼ teaspoon fine salt | |
| 1 large egg, lightly beaten | |
| 75 g unsalted butter, cold and cubed |
Apple filling
| 650 g apples | |
| 50 g golden granulated sugar | |
| 1 lemon, zest and juice | |
| 1 teaspoon vanilla extract | |
| 8 g cornflour (corn starch) |
Nutritional Information
320
Calories:
18g
Fat:
38g
Carbs
3g
Fiber:
19g
Sugars:
4g
Protein:
Directions
1.
Crumble mix
Begin by melting butter in a small saucepan over medium heat until it turns golden brown with specks at the bottom, then transfer it to a heatproof bowl to cool to room temperature.
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2.
Prepare the Baking Pan
Grease and line a 9x9 inch square baking pan with parchment paper, ensuring an overhang on the sides for easy removal of the bars. Preheat your oven to 350°F (180°C).
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3.
Combine Dry Ingredients
In a large mixing bowl, combine the flour, both sugars, chopped almonds, baking powder, salt, and cinnamon. Mix well to evenly distribute the ingredients.
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4.
Incorporate Wet Ingredients
Add the lightly beaten egg and cooled brown butter to the dry ingredients. Stir with a spoon until all the dry bits are incorporated into the wet mixture.
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5.
Incorporate Cold Butter
Add the cold cubed butter to the mixture. Using your fingertips, rub the butter into the dry ingredients until you achieve a mixture resembling fine breadcrumbs with some larger clumps.
Pour half of the crumble mixture into the prepared baking pan. Use your fingertips or the bottom of a measuring cup to press the mixture evenly into the base. Bake for 15 minutes until golden brown, then keep the oven on.
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6.
Prepare the apple Filling
Cut 5-6 apples them into cubes (you can leave the skin on if preferred). Set aside a handful of apple slices for decoration. In a separate medium-sized bowl, toss the apple cubes with sugar, lemon zest, lemon juice, and vanilla extract until well mixed.
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7.
Layer the Fruit
Spoon the apple filling onto the baked shortbread base, using a slotted spoon to avoid transferring excess juice to the pan.
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8.
Add Remaining Crumble and Bake
Sprinkle the remaining crumble mixture over the apples, squeezing some clumps together for a textured topping. If desired, nestle a few leftover apple slices into the crumble. Bake for 35 minutes until the crumble is golden and the fruit filling is bubbling.
Allow the bars to cool in the pan for 30 minutes before transferring them to a wire rack to cool completely. Once cooled, use a sharp knife to cut them into 16 squares.
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Notes
nsure the butter is cooled slightly after browning before mixing it with the dry ingredients to prevent the dough from becoming too soft.
You can use any variety of apples you prefer for the filling, but slightly tart apples like Granny Smith or Honeycrisp work well.
These bars are best served the same day but can be stored in an airtight container at room temperature for up to 2 days. They can also be refrigerated for longer storage. Just let them come to room temperature before serving or warm them slightly in the microwave.
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