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Why bars? Sometimes you need dessert finger-food, no dishes required. Or maybe bars reconcile you to eating dessert for breakfast without guilt. Honestly, I just thought they’d be cute.

How to make the crust a bit more substantial than a standard crumb coating? Hmm…most crumb mixture aren’t too far from being cookie dough if you look components. What binds cookies together? Egg.

Bingo.

Apple-Ginger Crumb Bars

3-4 medium apples, peeled and coarsely chopped (I used Arkansas Blacks)
1/4 cup crystalized ginger, diced
1/2 tsp cinnamon
1/2 cup granulated sugar
1/2 cup brown sugar
3 cups unbleached white flour
1/4 tsp salt
1 cup butter
1 egg

Pre-heat oven to 375 degrees. Butter a 9 x 13 inch baking pan. In medium mixing bowl combine apples, ginger, and cinnamon. In large mixing bowl combine sugars, flour, and salt. Cut in butter and then egg. Layer evenly half of the crumb mixture, the apple mixture, then the remainder of the crumb mixture. Bake 45 minutes to an hour, until top begins to brown. Cool in pan. Cut into bars.

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