This week’s Tuesdays with Dorie recipe from Dorie’s Cookies was more a bar than a cookie. A thick slab of shortbread-y base partially baked, then topped with apples (and dried cranberries), and then topped with more of the shortbread (this time clumped to make a crumble topping) makes for a simple (despite its multi-step process) and perfect-for-the-fall dessert!
I made this over Thanksgiving weekend when I was on my own at home (editing for the win…) so I made 1/2 of the recipe. I used a loaf tin which made it easy – the base was the correct thickness and the apples and crumble were held in place (I vaguely toyed with the idea of trying to make 1/s in a regular square tin but wondered about the topping falling off…).
I *loved* this. A lot. It actually reminded me of a Sara Lee Apple Danish – in a good way! I took most of it over to neighbours to share but saved two pieces for myself (it made 6 longer “bars” as opposed to squares) and it was even good the next day – reheated in a microwave with a scoop of vanilla ice cream. I’ll be making this again, for sure – and I can see all sorts of possibilities for other fruits here too….
Get the recipe for Dorie’s Crumb-Topped Apple Bars on p 59 of Dorie’s Cookies.
Want more cookie recipes? Order Dorie’s Cookies for yourself on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.