food network apple crumb topping recipe easy

#Food network apple crumb topping recipe easy plus

Recipe adapted from AllRecipes, Food Network, Martha Stewart, and my brain Cool bars in the pan on a wire rack until completely cool. Bake until top is golden brown and apples are tender, about 40 minutes. Sprinkle the crumb topping evenly over the filling. Cut in the chilled butter (like we did in step 2) until the mixture has a crumbly texture, with pieces about the size of a blueberry. For crumb topping – In a medium bowl, combine the crushed pretzels, flour, and both sugars. Pour filling over crust and spread evenly.Ĥ. For filling – Place all filling ingredients in a large bowl and toss to combine. Transfer crust mixture to prepared baking dish, pressing it out evenly to the sides and corners of the dish. (You can do this with a wooden spoon…or in a food processor…or with your hands – my favorite.) Stir in the beaten egg.

Add butter, working it into the oat mixture until you the dry ingredients are moistened. For crust – In a medium bowl, combine brown sugar, baking powder, oats, and flour. Preheat oven to 350✯ with a rack in the middle position. Apple Oat Bars with Pretzel Crumb Toppingģ/4 cup (= 1 1/2 sticks) unsalted butter, cut into pieces (it’s ok if it’s softened a little)ģ or 4 large granny smith apples (or any apple you like for baking), peeled, cored and chopped into 1/4-1/2″ pieces (about 4 cups total it’s ok if the pieces are different sizes…this lends some texture to the filling)ġ cup crushed pretzels (about 2-2 1/2 cups whole pretzels) – make sure they’re salted!ģ/4 cup (= 1 1/2 sticks) chilled unsalted butter, cut into piecesġ. Solution? Don’t leave them hanging around longer than a day. The only problem was that the crumb topping didn’t stay as crisp past the first day…although this tends to happen with other crisp or crumb bars too. They would be great for an afternoon snack…although with the oatmeal and apples in there, you could tell me you ate one for breakfast and I wouldn’t judge you. I adapted a recipe for basic crumb topping from Martha Stewart, and I loved the result.

#Food network apple crumb topping recipe easy plus

The pretzel crust recipe was a good place to start, but I would need different proportions, plus some flour to create a crumb texture. Finally, I just had to develop my pretzel crumb. I knew I would basically halve the oatmeal crust recipe I came up with because I wouldn’t need it on top too. I researched some recipes, and finally ended up drawing mostly from a recipe for blueberry crumb bars from AllRecipes and a recipe for caramel apple bars from Food Network. I was envisioning an apple-oatmeal bar, except with a pretzel crumb topping instead of just using the same crust on top and bottom. Apples seemed like they would be able to stand up to the saltiness from the pretzels, both in texture and flavor. So I thought and thought and thought and kept coming back to the combination of apples and pretzels, although I’m not sure why. People that are close to me know that I will fight someone for the giant buttercream flowers on a bakery birthday cake.) If I’m serving myself from something with a crumb topping, I’ll make sure I get the piece that has the most on it. It’s my favorite part of crumb cake and coffee cake and particular fruit crisps. I’m all about crumb topping in its various forms.

I wanted to do something far more dangerous: pretzel crumb topping. But I still wanted to come up with a recipe that would use that kind of mixture…but I didn’t want to do another pretzel crust. Remember a couple weeks ago when I had extra pretzel crust leftover from my strawberry-cheesecake-pretzel bars? Well, that leftover crust mixture didn’t last very long, because I would sprinkle it over frozen yogurt and fruit and such. Fleur de sel caramels…salted chocolate shortbread cookies…honey cayenne roasted pecans. And there are so many different variations and ways to achieve that perfect sweet-salty balance. Sweet and salty is totes all the rage for good reason.