Continuing my baking bonanza last Saturday, I was on the lookout for something appley to bake. I had a couple of Bramleys stored in the garage that, athough were fine, wouldn't have lasted that much longer. I thought about making apple and cinnamon muffins, but decided that they were too spongey after having made the coconut and cherry banana bread. I really wanted something more of a bar, or slice, so I had a quick look through my Hummingbird Bakery books and found the recipe for apple crumble bars. My son, Theo, is the world's biggest fan of apple crumble so he was delighted that I was making these. He was even more delighted about being able to take them to school for his healthy(ish) snack!
Whilst these were delicious eaten fresh, they are a somewhat fragile affair, and therefore do benefit from being stored in a tin for a few days. Next time I make them, I think I'll use more butter than the recipe suggests, as this will ensure a clumpier base and topping and an altogether sturdier cake!
200g plain flour
1 tsp baking powder
quarter tsp salt
200 unsalted butter, softened
250g soft light brown sugar
120g rolled oats
4 tbsp cornflour
3 tsps ground cinnamon
1 tsp ground ginger
One 22cm x 31cm baking tray
1. Preheat the oven to 170 degs C/gas mark 3, and line the tin with baking parchment.
2. Sift the flour, baking powder and salt into a large bowl, add the butter and rub together until the consistency of breadcrumbs (you could do this in a freestanding electric mixer with a paddle attachment if you prefer), then stir in the sugar and rolled oats. After mixing, press half the mixture into the prepared tin and set aside.
3. Peel and core the apples, then cut into slices and mix together with the cornflour and spices. Place the coated apple slices in rows on top of the oat mixture in the base of the tray...
...spoon the remaining mix over them and press down gently.
4. Place in the oven and bake for 30-40 minutes or until the mixture is golden brown.
Allow to cool in the tray completely before cutting into slices to serve. Enjoy!
This recipe comes from The Hummingbird Bakery Cake Days