Apple Butter Bars & September's Give-Away Apron

Fall is definitely around the corner and that makes me think Apples!  Having lived in the Pacific Northwest for 12 years, apples were a big export and abundant.  It was the first time I tasted a Honey Crisp variety and have been in love with that one ever since.

Of course, living in Connecticut (yes, I've lived in a number of states!!), Washington, Connecticut was where I would go to pick apples with a friend, then come home to make applesauce, apple butter, and pies. Great memories.

These bars appealed to my taste buds and I did make the applesauce from scratch, which I will give you the recipe, but certainly "store-bought" would work as well.

Apple Butter Bars
1/2 cup all-purpose flour
1/2 cup almond flour, toasted
1/2 cup old-fashioned oats, toasted
6 T unsalted butter, melted
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 tsp. kosher salt
1/2 tsp. ground allspice
3/4 cup Granny Smith Applesauce (recipe follows) or Store-bought Apple Butter

Apple Crumble Topping:
3/4 cup slivered almonds, toasted
1/2 cup all-purpose flour
1/2 cup almond flour, toasted
1/2 cup old-fashioned oats, toasted
1/2 cup (1 stick) cold unsalted butter, cubed
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 tsp. kosher salt

Make the Apple Crumble Topping so it can refrigerate for 30 minutes while you're mixing up the base.  In a bowl of a stand mixer with the paddle attachment, beat on the ingredients at a medium speed, just until combined, 3 to 4 minutes.

Granny Smith Applesauce:
2 lbs. (about 5 large) Granny Smith apples, unpeeled, cored and chopped
1 cup apple brandy
1/2 cup firmly packed light brown sugar
2 T fresh lemon juice
1 T liquid fruit Pectin
1 tsp. vanilla paste
1 tsp. ground cinnamon
1 tsp. ground allspice
6 to 7 cinnamon sticks

For the applesauce: In a large stockpot, bring all the ingredients to a simmer over medium low heat.  Simmer until the apples are tender, 20-30 minutes.  Let cool to room temperature.

Removed the cinnamon sticks and used a handheld blender to blend until smooth.  Strain mixture through a fine-mesh sieve, discarding the apple skin.  Cover and refrigerate for at least 2 hours before using.  Can be refrigerated for up to 2 weeks.

Preheat the oven to 350F-degrees.  Spray an 8-inch square baking pan with baking spray w/flour, line pan with parchment paper.

In a medium bowl, stir together the flours, oats, melted butter, sugars, salt and allspice until crumbly.

Press the mixture into the bottom of the prepared pan.  Spread with the Granny Smith Applesauce or Apple Butter.  Sprinkle with Almond Crumble Topping.

Bake until golden brown and bubbly, 20 to 30 minutes.  Let cool on a wire rack for 30 minutes.  Refrigerate for at least 1 hour before serving.  Wrap in plastic wrap and refrigerate for up to 3 days. Enjoy!

Now, believe it or not, I actually had September's apron done in August, but I've waited to post it wanted to make sure August's winner saw the previous post.  I've not heard from Shari, so Mary's name as been drawn and I hope to hear from her.

September is back to school for a lot of kids; my granddaughters just started back this week.  These fabrics grabbed my interest, not only in color, but in design.  If you would like to have this apron, simple comment on a post this month to be eligible.  Good luck!