Apple crumble bars

After a long pause, here I come back with those delicious apple crumble bars. It was a very busy summer, been very busy with work but now I hope everything will be a little more quiet. Still stressful but baking takes a lot of it away and I enjoy to do it now that it is getting cold again.The fall is officially here and the apple season at its finest, so what is better than a warm piece of apple pie? This recipe is adapted from Donna Hay's strawberry bars but the dough would work with a lot of different fruit depending on the season. I have also tried it with peach and it was also delicious. So, here is the recipe: 

Apple crumble bars

Recipe adapted from the Donna Hay magazine

For the base:

80 g (1/3 cup and 1 tablespoon) granulated sugar

225 g (1 ½ cup and 2 tablespoons) all-purpose flour, sifted

½ teaspoon baking powder

pinch of salt

1 egg

100 g (1/2 cup) unsalted butter, melted

For the filling:

5-6 medium Royal Gala apples

1/3 cup dark brown sugar

1 tablespoon honey or golden syrup

1 teaspoon cinnamon

1 tablespoon juice from a lemon

For the topping:

150 g (¾ cup) cold butter in pieces

80 g (1/3 cup and 1 tablespoon) granulated sugar

225 g (1 ½ cup and 2 tablespoons) all-purpose flour, sifted

Preheat the oven to 180° C/ 350° F. Grease a 20x30 cm (8x12 in) baking pan and line it with foil. Grease the foil as well.

Place all the ingredients of the base in a bowl and mix to combine. Form a dough and press it in the base of the pan. Bake in the middle of the oven for 25 minutes or until golden and firm. Let it cool.

Meanwhile, prepare the filling. Peel and dice the apples and place them in a pan with the sugar, cinnamon, lemon juice and honey. Let it come to a boil and cook in medium heat for about 3 minutes with the lid on to let the apples release their juices. Take the lid off and cook for about 15 minutes until the juices are evaporated and the apples brown and soft. Remove from the heat and let it cool.

To make the topping, mix the flour and sugar in a bowl to combine. Add the butter and rub it into the flour mixture until it resembles coarse breadcrumbs.

Place the filling on the base equally. Top with the crumble topping and sprinkle with cinnamon (optional). Bake in the middle of the oven for another 35-40 minutes or until golden. When cool cut in bars or squares. I cut it in 12 good size squares.