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Apple Date Crumb Bars

These apple date crumb bars show off the seasonal fall fruit in the best way possible. The fall flavor highlights the fresh apples, while the dates add a touch of sweetness.
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Prep Time 25 minutes
Cook Time 55 minutes

Ingredients
  

Shortbread Crust

  • 1 cup unsalted butter (2 sticks)
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 large egg

Apple Date Filling

  • 2-3 Granny Smith apples, peeled, cored, and chopped
  • 12-15 medjool dates, chopped
  • the zest of one lemon
  • 1 tablespoon lemon juice

Crumb Topping

  • ½ cup, plus 2 tbsp all-purpose flour
  • ¾ cup brown sugar
  • 2 tablespoon cinnamon
  • ½ cup melted butter

Instructions
 

  • Set the oven to 350°. Prepare an 8x8 (or 9x13) inch baking dish. Set aside.
  • In a small saucepan, melt the butter until brown. In order to keep the butter from burning, keep the temperature around medium/low. Once the butter is melted, it will start to foam. At this stage, make sure you are keeping an eye on the butter and giving it a consistent stir. After the foam, the butter will turn a golden color and then turn brown. Once the butter has a nutty smell, it is ready and can be taken off the heat. Be careful during the last step as it can go from brown to burnt real fast. Once cool, transfer the butter to a bowl and place in the freezer so it can solidify.
  • While the butter is in the freezer, make the shortbread. In a large bowl, combine the sugar, flour, cinnamon, nutmeg, cloves, and salt. Whisk to combine and set aside.
  • Once the butter is ready, add the butter and the egg into the flour mixture and combine using a pastry blender or your fingers. You want the pieces to be crumbly, but mixed. The flour mixture should have a sandy texture when done.
  • Next, cut the fruit and place in a medium bowl with the lemon zest and juice. Set aside to let the fruit marinade. You can sprinkle some cinnamon on the fruit if wanted.
  • Next, make the crumb topping. In a medium-sized bowl combine the flour, brown sugar, salt, and melted butter. Mix with a fork until crumbs start to form.
  • Take the shortbread mixture and firmly press it into the prepared pan. Try to get an even layer across so the bars will sit flat.
  • Once the shortbread is ready, place the fruit on top, spreading it out evenly. Follow behind with the crumb topping.
  • Place the dish in the oven and let bake for 45-55 minutes. The bars will be done when the fruit is leaking into the top layer and the crumbs have a golden brown tint.
  • Let the bars cool completely before cutting.
  • The bars will be best eaten fresh and should last 3-4 days in an air-tight container.