Finally, I got the chance to bake again.
I went home early from work today. Unfortunately though, I have to come back to the office two hours from now for a client call. Pffft. It sucks, I know. While waiting for dinner, I prepared Apple Crumble Bars using some apples that have been resting inside our fridge for a few days now.
Do you know that somehow, Apple Crumble is the reason why I’m into cooking/baking now?
Please don’t get bored and allow me to share a little story. Promise, will keep it short 🙂
On December 27, 2009, hubby and I got invited by our friend to have dinner at his brother’s place in Taguig. It’s actually a very posh and huge condominium in Fort Bonifacio which is the habitat of expats in the Philippines. The dinner was actually very simple… We just had a simple salad, a simple pasta dish, and apple crumble for dessert. I told our hosts that I loved the apple crumble and would love to prepare something like that for my friends too. He said that it wasn’t so hard. Of course I told him that I don’t have any cooking experience. He suggested that I try one dish every weekend.
That was when I promised that I will learn how to cook in 2010 and I started with some fail dishes earlier on. Since January 2010, I have been cooking whenever I have the time and recently, I’ve been cooking more than I have cooked in the last 10 years of my life. That’s something major, major! 🙂
Back to the dish.
Enough talkin’, let’s see the merchandise.
I got the recipe from Annie’s Eats. Instead of using peaches though, I used apples.
- 1 cup sugar plus another 1/2 cup (separate)
- 1 tsp. baking powder
- 3 cups all-purpose flour
- ¼ tsp. salt
- Zest of half a lemon
- 16 tbsp. cold, unsalted butter cut into small pieces
- 1 large egg (or 2 medium ones)
- 5 cups peeled, chopped apples
- 5 tsp. cornstarch
- Juice of 1 lemon
- Pinch of freshly grated nutmeg
Preheat the oven to 375° F. Grease a 9 x 13″ pan; set aside.
In a medium bowl, combine 1 cup of the sugar, the baking powder and flour. Mix in the salt and the lemon zest, and stir together with a fork. Cut in the butter and egg with a pastry blender until the largest chunks are about pea-sized. Don’t fret if you don’t have a pastry blender. You’ll just find yourself in a messy situation because you have to use your hands like I did but the crumbly texture came out fine. The mixture should be crumbly without much loose flour. Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.
In another bowl, stir together the remaining sugar, cornstarch, lemon juice and nutmeg. Gently mix in the apples with a rubber spatula until combined. Sprinkle the fruit mixture evenly over the crust. Crumble the remaining dough over the top of the peaches.
Bake for about 45 minutes or until the top is slightly golden brown. I baked my crumble bars for 1 hour and it came out not too brown but just enough to have a kiss of gold 🙂 Cool completely before cutting into squares and serving.
Would you believe that hubby loved it so much he had three bars in one sitting? He said it was perfect with a cup of tea 🙂
Try it at home and enjoy! 😉
P.S. August 26, 2010
Hubby told me that my apple crumble bars remind him of…
right! Buco Tarts from…
Amira’s Buco Tart Haus in Tagaytay! 🙂 Amira’s definitely has the best buco tart for me and because of what hubby said about my apple crumble bars, my heart flutters with so much joy 🙂