Barres de croustade aux pommes et à la cannelle
4 portion | avec noix de coco râpée
A Thanksgiving dessert classic, but in bar form! Sweet, cinnamon-spiced apples are layered between a toasted oat base and crumb topping, then baked until they reach golden-brown perfection.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Pomme Granny Smith
1 tasse(s)
Flocons d'avoine à cuisson rapide
(Contient: Soya, Blé, Peut contenir des traces d’allergènes, Avoine)
1.5 tasse(s)
Farine tout usage
(Contient: Peut contenir des traces d’allergènes, Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
2 g
Cannelle, moulue
(Contient: Blé, Lait, Soya, Arachides, Triticale, Sulfites, Noix, Moutarde, Sésame, Peut contenir des traces d’allergènes)
1 tasse(s)
Cassonade
(Contient: Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Arachides, Sulfites, Crustacés, Sésame, Lait, Peut contenir des traces d’allergènes)
12 g
Bicarbonate de soude
(Contient: Arachides, Moutarde, Sésame, Crustacés, Sulfites, Soya, Oeuf, Blé, Poisson, Triticale, Noix, Lait, Peut contenir des traces d’allergènes)
1 pièce(s)
Citron
56 ml
Crème
(Contient: Lait)
4 cs
Noix de coco, râpée
(Contient: Poisson, Moutarde, Sulfites, Triticale, Lait, Arachides, Sésame, Noix, Oeuf, Soya, Blé, Crustacés, Peut contenir des traces d’allergènes)
Pas inclus dans votre livraison
10 cs
Beurre non salé*
0.38 cc
Sel*
Ustensiles
Instructions
- Peel, core, then cut apples into 1/4-inch pieces.
- Juice lemon.
- Heat a large non-stick pan over medium heat.
- When hot, add 1/4 cup packed brown sugar and 2 tbsp butter. (NOTE: Do not use softened butter, save this for step 2.)Stir until sugar dissolves and mixture comes to a simmer, 2-4 min. Stir in cream until mixture is combined, 1 min.
- Add chopped apple, 1/2 tsp cinnamon, 1/8 tsp salt and 1 tbsp lemon juice.
- Sauté apples, stirring occasionally, until apples are soft and mixture thickens slightly, 8-10 min. Remove from heat.
- Meanwhile, grease an 8x8-inch baking metal tin with 1 tsp softened butter. Line the base and sides with a piece of parchment paper, leaving a 2-inch overhang on the sides. (NOTE: This will help you remove the bars from the tin later on.) Press down on the parchment to adhere.
- Add oats, 3/4 cup flour, coconut, remaining brown sugar, remaining cinnamon, 1/4 tsp baking soda and 1/4 tsp salt to a large bowl. Whisk until combined.
- Add remaining softened butter, then combine with your fingertips until mixture is crumbly but holds together when squeezed.
- Press two-thirds of the oat mixture into the base of the prepared pan. (TIP: Use the back of a measuring cup
- to help smooth out the oat mixture.)
- Spoon apple mixture over top, then spread into an even layer. Sprinkle with remaining oat mixture.
- Bake in the middle of the oven until topping is golden-brown and apples are fragrant, 25-30 min.
- Place the baking tin on a wire rack to cool for 5 min.
- Transfer the tin to the freezer to cool completely, 30-40 min,
- Run a sharp knife around the edges of the tin, then remove bars by pulling on the parchment paper.
- Allow bars to cool for 5 min on a wire rack before transferring to the freezer to cool completely, 30-40 min.
- Remove bars from the tin and slice into squares using a sharp knife.
