Apple Crumble Bars



Photo by Sue Van Slooten

Fall is Apple Time, when the ever versatile fruits ripen and fill our markets, or if we can go apple picking, our baskets. I happen to be extremely lucky: In my yard is an ancient tree several decades old (estimates are 60-70 years) that produces incredible quantities of apples every year. I don’t treat this tree, just have it pruned occasionally, and it always rewards me with a bounty of delicious apples. I have in turn made pies, crisps, bars, cookies, applesauce, cakes, mincemeat, condiments, etc, to the delight of everyone who tastes these products.

This week I received a new book I had ordered, Barry Parson’s Rock Recipe’s Cookies, and promptly went nuts. Barry is a man after my own heart: He loves food, he loves cookies, and I love his recipes. I have all his books, so no, you cannot get me any for Christmas.You can get the book off Amazon or bookstores. In this recipe that I am about to provide you, I took a recipe of his, melded it with a recipe of mine, and what was originally blueberries, became apple just in time for Thanksgiving and the fall. If you are not up to chopping the apples, if you have any thick applesauce or apple butter, feel free to use it.

Apple Crumble Bars


For the filling:

about 3 lbs. apples, chopped *(see below)
1/3 cup brown sugar (more or less to taste, and the tartness of your apples)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp. ground cloves
Cider or water to moisten, I prefer the cider

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