BYSo Mother’s Day is coming up and I’m betting that there are a bunch of you (or your dearest, darlingest husbands) who are looking for a special treat to make for breakfast for all the moms in your lives. I can’t imagine waking up to the smell of anything better than apples and cinnamon baked with sweet pastry, plus who doesn’t want an excuse to eat pie-like creations for breakfast? If sweets for breakfast isn’t your thing, these Apple Streusel Bars are a fabulous finger pastry for a late brunch or even a perfectly portioned dessert after dinner.
Spray a 9×13″ pan with non-stick cooking spray and set aside.
Cut it in with a pastry blender or two knives until you have pea-sized crumbles.
Spread apples out on prepared crust.
Sprinkle reserved crust mixture evenly over apples
and bake in preheated oven for 40 minutes or until golden brown on top. Allow to cool completely.
To prepare glaze, whisk together 2 cups of powdered sugar, some almond extract,
and enough milk to achieve desired consistency (about 3-4 tablespoons).
Place glaze in a Ziploc bag and cut off a very small portion of one of the corners (or just use a fork) to drizzle glaze over cooled pastry and allow to harden (you can place it in the freezer to hurry things along). Cut into bars and serve.
In an attempt to keep yourself from eating the whole pan, you, like me, will probably have to send half of them to a nice home…
Apple Streusel Bars
Description
Easier (and tastier!) than pie, these apple streusel bars will find a permanent place on your dessert or brunch table!
Ingredients
SWEET PASTRY
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup real butter, softened (no substitutions!)
- 1 egg, beaten
APPLE FILLING
- 1/2 cup white sugar
- 1/4 cup flour
- 1 teaspoon cinnamon
- 4 cups (about 3 medium or 2 large) sliced, peeled baking apples like Granny Smith
GLAZE
- 2 cups powdered sugar
- About 3 tablespoons milk (whole milk is best)
- 1 teaspoon almond extract
Instructions
- To prepare crust, mix flour, sugar, salt, and baking powder in a medium bowl. Cut in butter with a pastry blender or two knives until you have pea-sized crumbles. Gently mix in beaten egg.
- Spray a 9×13 baking dish with non-stick cooking spray. Gently pat about 2/3 of the crumb mixture onto the bottom of the dish. Preheat oven to 350 and set aside.
- To prepare apple filling, combine flour, sugar, and cinnamon and toss with apples.
- Spread apples out on prepared crust. Sprinkle reserved crust mixture over apples evenly and bake in preheated oven for 40 minutes.
- When finished, allow to cool completely.
- To prepare glaze, whisk together powdered sugar, almond extract, and enough milk to achieve desired consistency.
- Place glaze in a Ziploc bag and cut off a very small portion of one of the corners (or just use a fork) to drizzle glaze over cooled pastry and allow to harden (you can place it in the freezer to hurry things along). Cut into bars and serve.
Looks beyond delicious! Thanks for sharing =)
I’ll just make these for myself and eat the whole thing! Sounds great!!
Looks delicious! Cute flower dish too!
Oh yum, these look fabulous! I love my hubby, but pastry may be a little beyond him. I think I’ll make this for later in the day and let him stick to making waffles, eggs and bacon for breakfast. 😉
– Jennifer
Those look simply divine. Maybe if I hint really hard, I can get my hubbie to make them with his amazing scrambled eggs. Yum!
Yeah, Sara, the crust is like a slightly-crumbly pastry, not cakey at all.
Oh yum. This is right up my alley. So the crust is more of a pastry as opposed to cakey, right? These sound sooo yummy.
Those look so nummy! Perfect for mother’s day, but I think I might just have to make them for myself sooner! Your recipies are so great. Thanks
Wow, that looks amazing! =) Thank you for all the wonderful recipes!
This is pretty much what I want for Mother’s Day:) I am not a chocolate person (I know…that is almost unfemale or something) but apple…now, we’re talking. This reminds me of a recipe my mom made called “Apple Pastry Squares.” Glaze, apples… only difference, is that it had a butter pie crust on top and on bottom. It was super hard to roll out a large rectangular pie crust… this looks awesome.