Apple Streusel Bars

Streusel. Cobbler. Streudel. Crisp. Crumble.

Are these all the same? Fruit, topped with stuff right? I did some research. Here you go, the quick guide.

Streusel: German origin, a crumbly topping for baked goods, made from a simple mixture of flour, butter, and sugar.
Cobbler: United States and United Kingdom, a thick, biscuit-style dough or batter that bakes into a soft golden, “cobbled” or uneven surface, giving the dish its name. 
Streudel: Doesn’t really belong on this list. Considered the national dish of Austria, this is a layered pastry with a filling that is typically sweet, though savory versions exist. Completely different than the rest of these desserts.
Crisp: Extremely similar to a streusel, but with the addition of oats or nuts into the topping giving it a crunchier texture.
Crumble: Essentially, the American version of a streusel. More crumbly and sweeter than the German variety.

And don’t get me started on what a “betty” or a “buckle” is.

My son turned 17 recently, and although I planned ahead like a rock star and baked/froze extra cakes for his birthday a few weeks prior (extras because I was making my dad’s 70th birthday cake), wouldn’t you know it, like a typical teenager, this was the year he decided he didn’t want cake, and instead desperately needed my Apple Streusel Bars. Guess I’ll save the cake layers for a “Happy Birthday Jesus” cake later this month.

I’ve made these bars many times over the years to rave reviews. Here’s some of the accolades you can expect if you bring these to a gathering.

This is the best thing I’ve ever had in my mouth.
I would eat this 100 times out of 100 over apple pie.
What ARE these things? They are amazing!
I’m having a third, those are so good.
Why have you never made these for a family function before?

I’ve also watched a grown man move at lightning speed across a room to snatch another couple from the plate when he realized the tweens were heading towards the platter and would most certainly finish off the batch.

I had no intention of blogging this recipe, but my husband took these pictures and posted them to his LinkedIn, at which point the overwhelming requests for the recipe necessitated a post. So, excuse the quality. Hello to all of Zack’s people from the other side. Hope you enjoy!

Get some simple ingredients together for the streusel. It actually serves as the base as well as the topping of this dessert. Butter, flour, sugar, baking powder and salt.

Then a beaten egg to bring it all together and then press 2/3 into the base of your greased pan. Side note, after all that studying on what exactly a streusel even is, I have no idea if this qualifies because it seems to me the addition of an egg into the batter makes it heavily lean towards cobbler territory, but it’s not thick enough on top to be a true cobbler batter. So, who really knows.

Then, peel and slice some apples and get them all saucy with sugar, flour and a few spices. I like to slice my apples pretty thinly, I think it makes for a much nicer eating experience. Especially when a dessert is a little ambiguous about whether you need a fork or not. Spread all those apples evenly atop your crust.

Then, drop the remaining streusel evenly on top by pinching it between your fingers.

A single batch fits a 9×13 beautifully, or you can double it and create a slab version on a 1/4 sheet pan, just cook it a bit longer until the streusel topping starts going a golden brown.

Remove from the oven and allow to cool. Then, drizzle away with that beautiful glaze. The almond flavor really makes these distinctive, but if you aren’t a fan, you can totally use vanilla.

These are delicious and you should absolutely make them immediately.

Apple Streusel Bars

Sweet Pastry

• 2 cups all-purpose flour
• ½ cup sugar
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup butter softened
• 1 egg beaten

Apple Filling

• ½ cup white sugar
• ¼ cup flour
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ginger
• 4 cups about 3 medium or 2 large sliced, peeled baking apples like Granny Smith or honeycrisp if you’re feeling bougie

Glaze

• 2 cups powdered sugar
• 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, fork, 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 ⅔ of the crumb mixture onto the bottom of the dish. It helps to wet your hands slightly with cool water. 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 to drizzle glaze over cooled pastry and allow to harden. Cut into bars and serve.