Served at 2020 Farmers’ Table Wine Trail
SHORTBREAD CRUST
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup all-purpose flour
APPLE FILLING
- 2 large apples, peeled and thinly sliced (1/4 inch thick)
- 2 tbsp all-purpose flour
- 2 tbsp sugar
- 1 tsp cinnamon
- 1/8 tsp nutmeg
STREUSEL
- 1/2 cup old-fashioned oats
- 1/3 cup packed light or dark brown sugar
- 1/4 tsp cinnamon
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cubed
- Salted Caramel Sauce
Instructions
- Preheat the oven to 300°F. Line the bottom and sides of an 8-inch square baking pan with aluminum foil or parchment paper, leaving an overhang on all sides. Set aside.
- Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until combined. Press the mixture into the prepared baking pan. Bake for 15 minutes.
- Make the apple filling: Combine the sliced apples, flour, sugar, cinnamon, and nutmeg together in a large bowl until apples are evenly coated. Set aside.
- Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or with your hands) until the mixture resembles coarse crumbs. Set aside.
- Remove the crust from the oven and turn the oven up to 350°F. Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.
- Remove from the oven and allow to cool for at least 20 minutes, then chill in the refrigerator for 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into 16 or 12 bars. Drizzle salted caramel sauce on top of each.
Serve with Hermannhof White Lady
