Tag Archives: apple

Fall Apple Recipes

It’s October 1st! And although it still might not feel like it, it’s definitely time for some fall cooking.  Apples are a staple of autumn cooking, and everywhere you look are enticing recipes combining apples with cinnamon, crumb topping, caramel, and oatmeal.  So even if it’s 90 degrees outside where you are, get into the fall baking mood and try some of these recipes that caught my eye!  You’ll probably see blog posts on them very soon:

Apple Butter Cake

Dutch Apple Pie

Apple Crumble Pie

Apple Pancakes

Apple Pie Cookies

Some savoury options:

Apple and Gouda Quesadillas

Harvest Apple and Spinach Salad

And don’t forget options from everylittlecrumb!

Caramel Apple Bars

Apple Tart with Hazelnut Brown Sugar Topping


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Filed under Apple, Desserts

Caramel Apple Crumb Bars

I was basically forced into baking something for our football game yesterday, so I needed something portable that could feed a lot of mouths.  Bars are a type of dessert I like making, because they are usually easy and they are very portable.  A request from a friend was to make something “apple-y and cinnamony” and I saw this recipe a few days ago so he was lucky!  This also is a great recipe to use over any leftover caramel sauce (if you have any!) from the caramel sauce I bullied you into making.  You need around 3/4 cup or enough to make a thin layer over the batter in the pan you are using.  Ok, gather your ingredients, get into an autumn baking mood and start:

Caramel Apple Crumble Bars (adapted from Annie’s Eats)

Yield: 16 bars


For the filling:
2 tbsp. unsalted butter
4 large (or 5 medium) apples, peeled and sliced (I used 5 and had a little extra, a mix of 2 green apples and 3 red)
3 tbsp. sugar
1 tsp. ground cinnamon
Dash of grated nutmeg (Didn’t have any, so I used allspice)
*9 oz. caramel candies, unwrapped
*2 tbsp. heavy cream
*I’ve never found wrapped caramels in Bahrain, have any of you? So, substitute your already prepared caramel sauce (or, if you must, storebought jarred caramel sauce)

For the dough: 
1½ cups all-purpose flour
1 cup old-fashioned oats
1/3 cup sugar
1/3 cup brown sugar, lightly packed
¾ tsp. baking powder
½ tsp. salt
¼ tsp. ground cinnamon
12 tbsp. cold unsalted butter, cut into small pieces
1 large egg yolk
1 tsp. vanilla extract
½ cup chopped nuts, such as pecans or walnuts (optional)

  • Preheat the oven to 375˚ F (190 C).  Line a 9 x 9-inch baking pan with foil or parchment paper.  Now, all my square pans were missing, so after throwing a temper tantrum I used an 11×9 inch rectangle baking pan, and had to make a little more of the crumb topping to compensate.  To make the filling, melt the butter in a large skillet over medium heat.  Stir in the apple slices, sugar, cinnamon, and nutmeg.  Cook, stirring occasionally, under the apples are golden brown and caramelized, about 15 minutes.  Remove from the heat.
  • Meanwhile, prepare the dough.  In a medium mixing bowl, combine the flour, oats, sugars, baking powder, salt and cinnamon and stir to blend.  Add in the butter pieces and cut into the dry ingredients using a pastry cutter or two knives until the mixture resembles coarse meal.  Add in the egg yolk and vanilla and stir with a fork or knead very briefly just until a crumbly dough comes together.  Transfer about two thirds of the dough mixture to the prepared baking pan and press down into an even layer.  Bake until light golden, about 12-14 minutes.

  • While the base is baking, combine the caramels and cream in a medium saucepan set over medium heat.  Melt the caramels, stirring occasionally, until the mixture is totally smooth.  Remove from the heat.  Once the base layer is baked, pour the caramel over the top.  Layer with the cooked apple slices.  Crumble the remaining dough over the top of the apple slices. (I was a little short, so I just added a few tablespoons extra of the oatmeal and flour and cinnamon and mixed in a bit more butter, you want to have enough streusel topping to cover the entire top)  Sprinkle evenly with the chopped nuts, if using.  I used pecans. Yum!
  • Bake about 22-25 minutes or until the top is golden brown.  Transfer the pan to a wire rack to cool.  Let cool completely before slicing and serving.  Enjoy! and share with your friends, they’ll love you even more.


Filed under Apple, Bars, Desserts

Apple Tart with Hazelnut Brown Sugar Topping

Hello readers! It’s Mira writing from Amman, Jordan where I live. I am a dentist, and I spend my days fixing teeth, but my passion is making delicious desserts that decay them. Very business savvy wouldn’t you say?

I recently gave birth to my first child, a beautiful baby girl, and so even though I don’t have enough time to be baking just yet, I’m going to share a dessert I made a while ago when I was still pregnant.

Photobucket Pictures, Images and Photos

As any pregnant woman knows, the last few weeks of pregnancy drag on forever! People around you begin to take personal offense every time they see you and your still sporting the baby bump. Around 20 times a day you hear, “wow! Your still hanging in there?!”, or ” can’t believe you haven’t given birth yet!”. No really, I already had the baby and decided not to tell you, and this bump? That’s just water weight.

After a few days of this constant nagging, I decided to start thinking of ways to get the birth ball rolling. Someone had told me that cinnamon could induce labour, so I decided to get my dose of cinnamon in the form of apple pie. After I saw this recipe for an Apple Tart with Hazelnut Brown Sugar Topping in my More from Magnolia cookbook I thought, even better! This tart comes together in a snap and tastes fantastic. The chopped hazelnuts on top gave the perfect nutty crunch contrast to the sweet softened apple filling. The filling was a little too simple for me so I added cinnamon and nutmeg to make it more apple pie like. Although the cinnamon tip didn’t work (I hung on past my due date) I still enjoyed every bite.

Recipe (Adapted From More from Magnolia)

Brown Sugar Topping

3/4 cup all purpose flour
1/2 cup firmly packed light brown sugar
6 tablespoons unsalted butter, softened and cut into small pieces
1/2 cup coarsely chopped hazelnuts


3 cup thinly sliced tart apples
1/3 cup sugar
1 tablespoon flour
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 1/2 teaspoon cinnamon


6 tablespoons unsalted butter, softened
2 tablespoons sugar
1 large egg at room temperature
1 large egg yolk, at room temperature
1 1/2 cup all purpose flour
1 tablespoon baking powder

Preheat oven to 160C

To make the topping:
In a medium sized bowl, mix together the flour and sugar. Using a pasty blender cut in the butter until the mixture resembles course crumbs. Add the hazelnuts and using your hands toss until all the ingredients are well combined. Set aside.

To make the filling:
Place all the ingredients in a large bowl and toss gently until fruit is evenly coated. Set aside.

To make the crust:
In a large bowl, on the low speed of an electric mixer cream together the butter and sugar until smooth. Add the egg and the egg yolk and mix well. Add the flour and baking powder and beat until
just combined. Gather the dough into a ball and on a lightly floured surface roll the dough out to fit a 10 inch tart pan. Fit the dough into the pan and trim the edge flush with the rim of the pan.

Transfer the fruit filling into the crust and sprinkle evenly with the brown sugar topping. Place tart on baking sheet and bake for 50 minutes. Cool on a wire rack for 1-2 hours. Serve at room temperature or warm.



Filed under Apple, Desserts, Tarts