Apple & Fresh Ginger Crumble Bars

I can’t help myself, but everything I eat in the fall has to be apple or pumpkin flavored. It’s like I hold out all year long from eating those flavors, so I just can’t get enough of them from September till November. As soon as Thanksgiving is done though, the craving has usually been met and I wait all year for fall to start before I crave those seasonal flavors again. I know so many of you feel the same in this. So, I decided to try out making apple crumble bars that were slightly more portable and more savory than a traditional apple pie. With the addition of fresh ginger for an added zing and a dash of salt and pepper to round out the flavors, these are what I personally look for in a mid-day pick-me-up snack.

Filling:

4 large apples (peeled, cored, diced) (I used honey crisp)

1/2 cup brown sugar

1 tbsp cornstarch

1 tsp ground cinnamon

a pinch of sea salt and ground black pepper

1.5-inch fresh ginger (peeled and grated)

3 tbsp lemon juice

6 tbsp butter

Crust & Crumb Topping:

2 cups all-purpose flour

3/4 cup granulated sugar

1 tsp baking powder

1/2 tsp salt

1 cup cold butter (2 sticks cut into tablespoons)

1 large egg

1. Preheat your oven to 375 degrees. Line an 8×8 baking dish with parchment paper. Spray the bottom of the parchment paper to allow it to stick to the pan and let the paper hang over the edges.
2. Apples: In a large bowl, combine the sugar, cornstarch, lemon juice, ginger, a pinch of salt, and pepper. Set aside to macerate while you make the crust.
3. Heat the apple mixture in a pan on medium low heat for about 5 minutes or until fork tender. Set aside.
4. Crust: In a stand mixer, mix together the flour, sugar, baking powder, and salt. Then add your cold butter a tablespoon at a time and mix until you form a crumb like texture. This will take about 5 minutes, so be patient.
5. Press about 2/3 of the the mixture into your lined baking sheet in an even layer. Add your apple mixture and spread evenly over top. Crumble the last 1/3 of the crumble mixture over top as the crumble crust.
6. Bake for 25-35 minutes or until the top has become lightly toasted and the filling is bubbling. Allow these to cool completely before pulling it out from the edges of the parchment paper and cutting.