Tuesday, November 20, 2012

Thanksgiving: Apple-Cranberry Bars

Need an alternative to pumpkin pie for your Thanksgiving feast?  A fantastic fall dessert is the Apple-Cranberry Bar.  Apples and cranberries and crumble-like bottom and topping?...  YES PLEASE!

{Apple-Cranberry Goodness!}

I am also a sucker for crumble-type recipes (as if I haven't demonstrated that with the two crumbles I made this year!).  Something about baked butter, sugar, and flour is irresistable to me *sigh*  I am eating one as I write this....  FOR BREAKFAST!  :o)  It's got that cereal-bar texture and taste that is perfect for breakfast or just a snack too!

{Apples waiting to be peeled and diced}

{Mixing the filling ingredients}

{Time for the apples and cranberries!}

{Just a dash of cinnamon}

{My favorite part--the CRUMBLE!!!}

{Everythin's betta with butta!}


Apple-Cranberry Bars

Makes 18 bars


2 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
1 1/2 cups quick-cooking oats
1 1/4 cup packed brown sugar
1 cup butter, melted
1/2 cup pecans, chopped
1/2 cup sugar in the raw
1 tablespoon ground cinnamon
8 oz sour cream, room temperature
3 eggs, room temperature
8 cups apples, diced into bite-size chunks
10 oz dried cranberries
  1. Preheat oven to 375.
  2. Mix flour, salt, baking soda, oats, and brown sugar until blended.
  3. Add butter and mix until crumbly.  Remove 1 1/2 cups crumb mixture to a small bowl; stir in pecans and set aside for topping.
  4. Pat remaining mixture into the bottom of a greased pan.
  5. In a small bowl whisk sugar, cinnamon, sour cream, and eggs together.
  6. Toss apples and cranberries together; pour sour cream mixture over fruit and stir to coat.
  7. Spoon filling onto crust; top with topping.
  8. Bake for 45-55 minutes or until topping is golden brown and apples are tender.
Thanksgiving bonus: this can certainly be made the day (or days) before your feast!

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