Desserts Archives - Page 48 of 60 - Garden Seeds and Honey Bees

Crumble Apple Pie Bars

Pre-heat the oven to 350* F.

Crust:

*2 cups All-purpose Flour
*1/2 teaspoon Salt
*3/4 cup Crisco, I like Butter Flavored
*1/3 cup Milk plus 2 teaspoons Vinegar

Combine with a fork the flour, salt and Crisco just until crumbly, don’t over mix. Add the milk and vinegar mixture and mix just until moist. Let the dough rest for 5 minutes. Roll out dough in a rectangular shape on a piece of wax paper or on a floured surface. Place the rolled-out dough on a parchment lined 9 x 13 jelly roll pan, sprayed with cooking spray. (You will have extra dough, use if needed for edges.) Form the dough onto the jelly roll pan to form for the crust like you would a pie. (Refrigerate the jelly rolled pan with formed dough crust in fridge while making the filling and crumb topping.). Then layer the below filling to the top of pie crust and top with crumbled topping.

Crust recipe slightly adapted from Real Food for Real People, Best Pie Crust.

Filling:

*7 Apples, peeled and thinly sliced
*2 tablespoons All-purpose Flour
*1/4 cup Granulated Sugar
*2 teaspoons Cinnamon
*1/4 teaspoon Nutmeg
*1 teaspoon Vanilla

Combine the above filling ingredients except for the sliced apples and vanilla until combined and then add apples plus the vanilla. Toss together until apples are covered with mixture and place on top the uncooked prepared crust.

Crumb Topping:

*1 cup Old Fashion Oats
*1/2 cup All-Purpose Flour
*2/3 cup Brown Sugar
*1/2 teaspoon Cinnamon
*1/2 cup cold salted Butter, cubed

Stir the above topping ingredients with a fork until crumbly and add to the top of apples and bake in oven for 45-50 minutes. Cut into squares and serve hot with whipped topping or ice-cream and enjoy!

Have a great day!

Jessica and Lindy

Have you been looking for a Pecan Pie Bar recipe? Try this one it is so good!

Pecan Pie Bars

This recipe can be made into 3 different baking sheet sizes 12″x 18″x 1″ (cut into 24-36 pecan bars/squares) 9″x 12″x 1″ and 8″x 8″X 1″ (cut into 9 pecan bars/squares). Adjust baking time for each baking sheet size.

I’m choosing to make the 9″x 12″ baking sheet recipe (cut into 18 pecan bars/squares). If you want to make the 12″x 18″ pan size double this recipe and for the 8″x 8″recipe, cut the recipe in half.

Crust Ingredients:

*1 and 1/4 cups Butter, cold and cubed
*6 tablespoons granulated Sugar
*2 Eggs
*2 teaspoons Vanilla
*2 and 1/4 cups All-purpose Flour
*1/4 teaspoon Baking Powder
*1/8 teaspoon Salt

Pecan Topping Ingredients:

*1 cup Butter, room temperature
*1/2 cup Light Corn Syrup
*1 and 1/2 cups Light Brown Sugar, packed
*2 tablespoons Whipping Cream
*1/4 cup Coconut
*1 pound Pecans, chopped or whole if preferred

Shortbread Cookie Crust Directions:

In a food processor pulse, 2 to 3 times together the flour, baking powder and salt. Then add butter, sugar and pulse 2 to 3 times. Then add the vanilla and eggs one at a time and pulse just until butter resembles small peas. The dough will be crumbly.

Place dough onto plastic wrap and form into a dough ball/disk and wrap in plastic wrap and chill for 20 minutes no longer.

Remove from fridge and roll out dough with a rolling-pin on wax paper/plastic wrap or on a floured flat surface into a rectangular shape. Then place rolled rectangular shaped dough onto prepared baking sheet.

Place a cut piece of parchment paper and place in the bottom only of the baking sheet, place the rolled out dough on baking sheet and form to the baking sheet like you would a pie crust and poke crust randomly with a fork. Then parbake dough crust in a pre-heated 350*F. oven for 10-13 minutes or just until crust is set, crust shouldn’t brown.

Remove crust from the oven and allow cooling.

Pecan Topping Directions:

In a heavy-duty saucepan, using a wood spoon, on low heat warm the corn syrup, sugar and butter, stir until you have a melted mixture. Then turn up the heat to medium heat, bring to a boil and boil for 3 minutes.

Remove from heat and add the cream, pecans and then stir in coconut or sprinkle coconut on top.

Pour pecan topping onto the half-baked crust and bake crust with pecan topping for another 20 minutes or until bubbling and almost set. Remove from oven and allow cooling. Cut into squares, it will cut the best if you cut after letting the bars set for a few hours. Cut off crust top edge if needed for nice looking cut pecan bars. Refrigerate pecan bars for a few hours or freeze for nice clean cuts. Pecan bars won’t go runny after refrigerating or freezing like other pies can.

Recipe adapted from The Slow Roasted Italian