Making the apple pie a while ago, I'd been craving another apple dessert, and how. I didn't want to make the same pie again, or even Mom's trusted crumble, because there's such a long list of recipes I've bookmarked to try, I feel I'll never get to them if I keep making the same things again and again. On the other hand, I simply want to go with the trusted and simple. Do you feel the same conflict? What do you do?
This time, trying out a new recipe won, and I chose what Beth [who has her own great book] calls the best ever. So, I thought they have to be really good. Made them, and they tasted super good. I loved the crunch against the sweet apples and the subtle ginger undertones. The filling tasted absolutely scrumptious.
This was a complete winner, however, if I ever feel an apple craving coming again, I'll probably go with the crumble [to avoid all the butter and fat] or go with the pie if I'm eating all that fat anyway. This was awesome, but it didn't match the sinfulness of a nice pie. I'd suggest making these when you have company, so that you can eat these babies without eating too much and wasting your precious guilt free allotment of sinful desserts. Or am I the only person who does that? I just think, that if I'm eating something super-rich, it has to be worth it, i.e all that fat should make it that much better. I wouldn't want to miss out on these though. This is bookmarked as my 'for company' recipe!
Oatmeal Apple Pie Bars
Adapted from Beth Lipton
3 large apples, peeled, cored and sliced
1 tbsp unsalted butter
2 tbsp packed brown sugar
1 tbsp fresh grated ginger - Yes, I'm sure.
2 tsp cinnamon
pinch of salt
1 cup [120 g] all purpose flour
1/4 tsp baking soda
1/2 tsp salt
1/3 cup packed dark brown sugar
1 cup quick cooking oats, not instant
1 stick [113 g/8 oz.] unsalted butter, melted
- Preheat oven to 350 F [180 C]. Line a 9 inch baking pan with foil/parchment.
- Make the filling : Melt butter in a large saucepan. Add all remaining filling ingredients and cook, stirring often and apples begin to tenderise and caramelise, about 10 minutes. Add water or brandy if the filling seems too thick, a tbsp at a time. Set aside to cool, while you begin wokring on the crust.
- Whisk together the flour, baking soda, salt, brown sugar and oats. Add the melted butter and incorporate well. Separate about 1 1/2 cups of the crust mixture and press into the bottom of the pan.
- Spoon the filling over the crust, trying to ensure a more or less single layer. Sprinkle on the remaining crust mixture.
- Bake for 30 - 35 minutes, until the topping is light golden brown. Cool on a wire rack completely, and cut into squares. I had no trouble cutting, but if you do, refrigerate the bars for about an hour, which will allow cleaner cuts.
- Serve plain, or with some ice-cream. These bars will lose their crunch after about 3 days, but I'm sure they won't last that long!