Try these delicious apple bars made with browned butter. The same dough is used for the crust and for the crumble topping.
Ingredients
- unsalted butter: 0.75 cup
- ½ cups flour: 1 piece
- rolled oats: 1 cup
- packed brown sugar: 0.66667 cup
- baking powder: 0.75 tsp
- cinnamon: 0.25 tsp
- salt: 0.25 tsp
- egg yolk: 1 piece
- vanilla extract: 1 tsp
- unsalted butter: 2 Tbsp
- apples: 6 cups (chopped)
- tablespoon packed brown sugar: (divided)
- ground cinnamon: 1 tsp
- lemon juice: 1 tsp (freshly squeezed)
- ground nutmeg: 0.25 tsp
- pinch salt: 1 piece
Metric Conversion
Stages of cooking
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Cook 3/4 cup butter in a large skillet over medium-low heat until melted and light brown, 12 to 15 minutes. Keep an eye on it; it can burn. Pour into a bowl. Freeze until solid, about 30 minutes.
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Meanwhile, for the filling melt 2 tablespoons butter in the same skillet. Add apples, 2 tablespoons brown sugar, 1 teaspoon cinnamon, lemon juice, nutmeg, and pinch of salt. Cook, stirring occasionally, until apples are golden brown and caramelized, about 15 minutes. Remove from heat. Add 3 tablespoons brown sugar; toss to coat.
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Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch square baking pan with enough parchment paper to create an overhang on all sides.
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Stir together flour, oats, 2/3 cup brown sugar, baking powder, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt in a bowl. Coarsely shred frozen browned butter or chop into small pieces. Cut butter into flour mixture until mixture resembles coarse meal. Add egg yolk and vanilla; stir with a fork just until a crumbly dough comes together. Press about two-thirds of the dough (2 2/3 cups) in an even layer in the prepared baking pan.
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Bake until lightly browned, about 10 minutes.
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Spread apple mixture over the crust. Crumble remaining dough over top. Bake until golden brown, about 25 minutes. Let cool completely on a wire rack. Using parchment sides to lift bars, transfer to a cutting board and cut into squares.
