I was in the mood to do some baking and wanted to use up what I had in my house. I had bought some apples at the grocery store the other week and it was a mistake. They weren’t crisp and a little mealy….so not great for eating. I decided I would use them to bake instead and whipped up a batch of apple crisp bars.
These bars are three layers of goodness – a layer of shortbread, gooey cinnamon apples and a crisp, buttery top. They are easy to make and delicious.
I’m excited to share today’s recipe with you! It’s a really, really good one and it’s also extra special because I was able to help with a Secret Recipe Club rescue. I jumped at the opportunity since I knew I had some time before this recipe had to be posted. The blog, I was assigned was Cooking with Sara. Sara lives in the Midwest and loves to cook and bake old and new recipes. She also uses every day ingredients and most of her recipes are family-friendly…perfect fro me! I started looking for recipes and immediately knew what I was going to make – Apple Fritter Bread! I had plans to stop at the orchard to pick up apples and knew this would be the perfect recipe to feature them. What was even better – we had new neighbors move in over the weekend and I was able to give them the extra loaf as a welcome gift!
The bread is so good. It’s packed full of apple and the glaze makes it! Seriously, go get some apples and make this today!
I sometimes wonder if I should have incorporated our love for muffins in my blog name with all the muffins I have made! Since becoming a mom, I’ve made muffins more than anything else. The kids love them, they’re quick and easy to make plus I’d rather send these to daycare as a snack than prepacked items they usually serve.
These muffins would be perfect for the fall, but I had a few apples to use up and Madeline requested apple cinnamon muffins. I love the combination of all-purpose and whole wheat flour, and the crumb on top is delicious! While baking them, it definitely smelled like fall!
1 1/4 cups whole wheat flour
1 cup all-purpose flour
3/4 cup light brown sugar
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground ginger
1 cup buttermilk
1/4 cup canola oil
1 large egg
1 tsp vanilla extract
2 cups diced peeled apples
For the Topping:
1/2 cup light brown sugar
1/3 cup all-purpose flour
1 tsp cinnamon
3 Tbsp melted butter
Preheat oven to 375 degrees. Line a muffin pan with paper liners and set aside.
In a large bowl, whisk together both flours, brown sugar, baking soda, salt and spices. In a small bowl, whisk together the buttermilk, oil, egg and vanilla. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the diced apple.
For the crumb topping, mix together all the ingredients in a small bowl until the mixture becomes crumbly.
Fill each muffin tin with batter about 3/4 of the way full. Sprinkle the crumb topping evenly over the filled muffin cups. Bake for 20 minutes or until the muffins are golden brown and a toothpick inserted in the center come out clean. Allow muffins to cool completely before enjoying!