I was very disappointed in this recipe. I was certain that these were going to be a hit. But...sigh....they suck. I found the recipe in my lastest Family Circle magazine. So in other words, do not make this recipe! They make look not so bad, but the texture was awful. The almond flavor in the crust was too strong. I'm not sure if they were a bar cookie or a crumb cake. The topping was flavorless and the apples seemed to have just disappeared into the cake.
Ok, I'm not even going to waste my time typing anymore. Maybe the next post will be a sucess.
Apple Crumb Squares
3/4 cup (1-1/2 sticks) unsalted butter, softened
1 cup sugar
3/4 teaspoon almond extract
1-1/2 cups all-purpose flour
1/8 teaspoon salt
6 Granny Smith apples, cored, peeled, halved and thinly sliced
1/4 cup apricot preserves, melted
2 cups all-purpose flour
1 cup light-brown sugar
1-1/4 teaspoons pumpkin pie spice
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, melted
2 tablespoons confectioners sugar
Heat oven to 350 degrees F. Coat a 15 x 10 x 1-inch pan with nonstick cooking spray.
Cake: Beat together the butter and sugar until smooth, about 2 minutes. Add eggs, one at a time, beating well after each. Beat in almond extract. On low speed, beat in flour and salt until just blended. Spread evenly into prepared pan.
Fan apple slices over top, then brush with preserves. Bake at 350 degrees F for 25 minutes.
Crumb Topping: Whisk together the flour, brown sugar, pumpkin pie spice and salt. Stir in the butter until mixture is moistened and clumps together. Sprinkle evenly over cake. Bake for an additional 35 minutes. Remove pan to wire rack; cool completely.
Dust with confectioners sugar and cut into 24 squares.