Baking Classics
The Technique
Apple-Pecan Crumb Bars
Apple-Pecan Crumb Bars highlight some of the best seasonal goodies our region has to offer. Tart Granny Smith apples lightly sweetened with sorghum are ideal to serve for a number of occasions from casual football parties & birthday gatherings to upcoming holiday socials. They are versatile enough to accompany with a lovely brunch menu or may be stacked on cake stands & passed for dessert. Pack them in bakery boxes & the bars may be toted to campus for a little cool weather tailgating. Learn how to prepare a crowd-pleasing bar cookie perfect for a number of fall festivities.
Apple-Pecan Crumb Bars
makes 32 bars
1 1/2 cups Sorghum-Apple Chutney
1 1/2 cups all purpose flour
1 1/2 cups old-fashioned oats
1 cup dark brown sugar
3/4 cup cold butter, cut into pieces
1/2 cup pecan halves
1/4 teaspoon baking soda
1/4 teaspoon salt
Powdered sugar
Prepare the Sorghum-Apple Chutney as directed. Preheat the oven to 350 degrees. Pulse the flour, the oats, the brown sugar, the butter, the pecans, the baking soda & the salt in a food processor until the mixture resembles coarse crumbs. Set aside 2 cups. Pour the remaining crumb mixture into a lightly greased 13 x 9-inch baking pan. Spread & pat the mixture evenly into the pan. Spoon the Sorghum-Apple Chutney over crust. Spread to the pan edges. Pack the reserved crumb mixture in your hands & sprinkle over the top of the fruit. Bake 35 to 40 minutes or until the top is golden brown. Cool completely on a wire rack before slicing. Cut into bars. Dust with powdered sugar.
Sorghum-Apple Chutney
makes 1 1/2 cups
Expect a bright, tangy blend that is gently sweetened & lightly perfumed with seasonal spices. Serve the chutney with grilled pork tenderloin or chicken.
1 3/4 lbs Granny Smith apples, peeled & diced {about 4 large}
1 cup ginger ale
1/3 cup fresh lemon juice
1/2 cup dark brown sugar
2 Tbsp sorghum
1/2 tsp ground cinnamon
1/4 tsp ground ginger
Bring the apples, the ginger ale, the lemon juice, the brown sugar, the sorghum, the cinnamon & the ginger to a simmer in a 3 1/2-quart saucepan with tall sides over Medium heat, stirring occasionally, 25 minutes or until about 1 Tbsp of the liquid remains. Do not walk away while preparing the filling as the mixture bubbles vigorously. Continue cooking an additional 3 minutes, stirring constantly. Press the apples with the back of the spoon to break them up a bit. The mixture will be very thick. Remove from the heat. Chill at least 1 hour or up to 2 days.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Apple-Pecan Crumb Bars
Bar cookies offer the good taste of a homemade dough with the convenience of baking it all at once thus saving time at the oven. Once the pan has cooled, a few simple cutting techniques have the cookies ready for your party or simply to enjoy whenever you so please. Apple-Pecan Crumb Bars not only offer the convenience we look for when entertaining & when preparing everyday provisions for our family but further deliver on a wholesome alternative to packaged items that are filled with preservatives. The Sorghum-Apple Chutney does take a few minutes on the stovetop to prepare, however the fresh quality will be well worth your effort once enjoyed. A few quick pulses of the food processor delivers the crust & topping ingredients blended effortlessly, ready to press in the pan & crumble over the fruit mixture.
The Technique
From quality ingredients that are measured properly to blending & portioning them just so, you can create a pan of bar cookies perfect for an array of socials or an after supper treat. With a few pointers, you’ll be well on your way to baking a pan of effortless bars knowing you’ve created something a little more wholesome. Here’s what you should know.
No. 1
Place the flour, the oats, the brown sugar, the butter, the pecans, the baking soda & the salt in the work bowl of a food processor & pulse until the mixture resembles coarse crumbs. This will take approximately 30 seconds. Set aside 2 cups. Pour the remaining crumb mixture into a lightly greased 13 x 9-inch baking pan.
No. 2
Spread & pat the mixture evenly into the pan.
No. 3
Spoon the Sorghum-Apple Chutney over crust.
No. 4
Spread to the pan edges.
No. 5
Pack the reserved crumb mixture in your hands & sprinkle over the top of the fruit. Bake 35 to 40 minutes or until the top is golden brown. Cool completely on a wire rack before slicing. Cut into bars. Dust with powdered sugar.
The Tune
“Too Marvelous For Words” Ella Fitzgerald
httpa://www.youtube.com/watch?v=gRpsp0FLB2o
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Be sweet.
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