Wednesday, January 28, 2015

Apple Streusel Bars With Vanilla Glaze

These Apple Streusel Bars are amazing, you start off with a buttery pastry crust, then layer with a apple filling with cinnamon, then topped with a glaze that makes these bars so good. I love the taste of the warm apples coated in the cinnamon. You can have this with vanilla ice cream on the side. This recipe is perfect for any occasion. I just made this again. I love this recipe, I make it all the time.

Ingredients For Sweet Pastry:
  • 2 cups flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened 
  • 1 egg, beaten
Ingredients For Apple Filling:
  • 1/2 cup white sugar
  • 1/4 cup flour
  • 1-3 teaspoon cinnamon 
  • 4 cups (about 4 medium) core, peel, and slice apples, not to thick, you can use pink lady, fugi, or your desired apple of choice
Ingredients For Glaze:
  • 2 cups powdered sugar
  • About 3 Tablespoons milk 
  • 1 teaspoon vanilla extract
Directions: Preheat oven to 350 degrees

1. To prepare pastry crust in a medium bowl combine flour, sugar, salt, and baking powder. Cut in butter with a pastry cutter or two knives until you have around pea-sized crumbles. Add in beaten egg. Set aside
2. Spray a 9×13 baking dish or a 9x9 baking dish (for thicker bars) with non-stick cooking spray. Gently pat about 2/3 of the crumb mixture onto the bottom of the dish.  
3. To prepare apple filling, in a large bowl combine flour, sugar, and cinnamon. Then toss the apples into the flour mixture and coat all apples, then spread apples out on prepared crust. Sprinkle reserved crust mixture over apples evenly and bake in preheated oven for 40-50 minutes. Allow to cool completely.
4. To prepare the glaze, in a medium bowl combine powdered sugar, vanilla extract, and milk until you reach your desired consistency, you want your glaze slightly on the thicker side. Place glaze in a Ziploc bag and cut off a very small portion of one of the corners. Drizzle glaze over cooled pastry and allow glaze to set. Then cut into bars and serve.

recipe and photo source:

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