SHORTBREAD CRUST
- 1/2 cup (115g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup (125g) all-purpose flour
APPLE FILLING
- 2 large apples, peeled and thinly sliced (1/4 inch thick)
- 2 Tablespoons all-purpose flour
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
STREUSEL
- 1/2 cup (40g) old-fashioned oats
- 1/3 cup (70g) packed light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (60g) unsalted butter, cold and cube.
- Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
- Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes while you prepare the filling and streusel.
- Make the apple filling: Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.
- Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Set aside.
- Remove the crust from the oven, and turn the oven up to 350°F. Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.
- Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars.
Enjoy with your favorite veteran!
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Peter & Sheryl Morris gmamorris8@gmail.com
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There’s something so special about those bushels of fall apples. I know I can go to the grocery store and buy them year round, but none are as delicious (or as special) as those that I get from the orchard.
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It is the crispness when you bite into it…you can’t beat it.
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Oh my word, this looks good. I LOVE apple desserts and treats, Pinning!
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It is a lovely way to enjoy those fresh fall apples.
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Your apple dessert looks so yummy! Thanks for sharing at Tuesday Turn About!
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Thank you
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Looks delicious! Please thank your veteran for his service for me!
Thanks for sharing on Farm Fresh Tuesdays!
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Thanks so much for sharing with us on Farm Fresh Tuesdays! I hope you’ll come back this evening or tomorrow for our 3 Weeks of Thanksgiving Special Hop Event!
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I will thank you.
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I will, thank you for the lovely comment.
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I have a few last apples here – I’m debating a couple recipes – this one does look good!
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Good and so easy!
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Delicious apples. Yum!
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Beautiful dessert – and thank you to all the veterans. Thanks for sharing at the What’s for Dinner. Have a wonderful week!!
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Thank you
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That looks delicious.
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It was very good.
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