Do you love the chill in the air, the change of color? All reminders that it is apple harvest time! This recipe will remind you of apple pie, but in dessert bar form. Layers of a buttery crust, spiced apples and a lightly sweet topping. Let the aroma fill your kitchen!
Apple Harvest Bars
- 1 ½ cups flour
- 2/3 cup sugar, divided
- ½ teaspoon salt
- ½ cup cold butter, cut into 1-inch pieces
- 4 cups peeled and sliced apples (about 2-3 large apples)
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 1/3 cups flaked coconut
- 1 egg, lightly beaten
- 1/3 cup condensed milk
- 1 teaspoon vanilla extract
- ¾ cup chopped pecans
Preheat oven to 375° and grease a 9 x 13″ baking pan.
In a food processor, add flour, 1/3 cup sugar and salt, pulsate once to combine. Add butter and pulse a few times until the mixture turns to dry crumbs. Press the crumb mixture evenly into the bottom of the prepared baking pan.
In a medium bowl, toss the sliced apples in lemon juice. Arrange the apples slices in rows on top of the crust.
In a small bowl, combine the remaining sugar, cinnamon and nutmeg. Sprinkle over the layer of apples. Bake for 20 minutes.
Meanwhile, combine the coconut, egg, condensed milk, vanilla and pecans in a medium bowl. Remove the pan from the oven and spoon the coconut mixture evenly over the layer of apples. Bake for an additional 20 minutes until the coconut is golden brown.
Slightly cool in pan and cut into bars while still warm.
The aroma of apple pie fills the house!
Tip: Cut dessert bars ahead of time to make an easy-to-serve dessert. Sweet Stackers layer your baked goods in one container so they are ready to serve or transport to a party! Visit sweetstackers.com to learn how you can convert your containers to multi-level.
Mini desserts are neatly stacked, stored and ready to transport to my family Thanksgiving feast tomorrow using Sweet Stackers!
Thanksgiving dinner is a feast of many different dishes and is VERY filling. It always feels like there is no room for dessert, but Thanksgiving desserts are just as traditional as the main course. Pumpkin pie, pecan pie…must eat one, tiny, sliver of pie, right?
Tiny bite-sized desserts are perfect for a huge feast like this because they allow you to sample many different treats. This recipe was inspired from a recipe on the “Created By Diane” blog, but I made the recipe even more bite-sized. This recipe is very tasty and combines the sweet from the graham cracker crust and filling with the tartness of fresh cranberries. Oh and don’t forget the hint of “a little something, something” (bourbon).
Aren’t they so dang cute and full of fall color?
Spiked Cranberry Pecan Pie Tarlets
- 2 cups graham cracker crumbs
- ¼ cup sugar
- 8 tablespoons of melted butter
- ½ flour
- ½ cup bourbon (I used a honey bourbon)
- 1 teaspoon cinnamon
- 1 ½ cups pecans, toasted and coarsely chopped
- 1 ½ cups fresh cranberries
- ¾ cup light corn syrup
Preheat the oven to 350º. Grease or lightly spray mini muffin tins (36 count total).
Mix the graham crackers, sugar and butter together. Place a heaping tablespoon of crust mixture to fill each mini muffin cups. Press firmly with your thumb for form a crust up the sides of each cup.
Toast the pecans for 3-5 minutes in a small fry pan over medium heat. For the filling, mix the flour, bourbon and cinnamon. Add the toasted pecans, cranberries and syrup and mix well to combine. Spoon another heaping tablespoon full of filling into each crust. Evenly filling with a good combination of nuts and cranberries.
Bake for 22-25 minutes. Remove from oven and let cool in the pan until the crust sets.
Yum! They are not too sweet and not too tart – a perfect bite-sized treat after a filling Thanksgiving dinner!
Hope you and your family have a Happy Thanksgiving!
My garden has come to an end for the season. We are having some great weather for November, but I know this can’t last long and the days are so short. It was time to winterize my veggie garden.
My rosemary plant did great once again this year. So here is what I do with my rosemary plant for the winter…I make a wreath to decorate my kitchen window. In the past I have tried to move my plant from the garden to a pot indoors. It was successful for a while, but eventually died. So last year I came up with the idea of cutting my plant down and used floral wire to wrap the branches into a circle. I add a bow and hang my wreath in my kitchen window above my sink. It smells great in the kitchen for well over a week! It is a beautiful touch to decorate for Thanksgiving and the Christmas Holidays.