Integrate cheddar cheese into the crust for a savory note to these not-too-sweet bars.
ingredients
ingredients
method
step-by-step directions

Cheddar Apple Crumble Bars

  • 3 cups All-Purpose Flour
  • 1/2 cup Sugar
  • 1/2 teaspoon Salt
  • 2 3/4 cups finely grated Cheddar Cheese
  • 12 ounces Unsalted Butter
  • Vanilla Ice Cream; to serve
  • Apple Compote:
  • 6 Granny Smith or Tart Apples; peeled and cut into 1" pieces
  • 2 Lemons; zest & juice
  • 1 teaspoon freshly grated Cinnamon
  • 1/2 teaspoon freshly grated Nutmeg
  • Pinch of Salt
  • 1/2 cup Water
step-by-step directions
  • Preheat oven to 350°F. Grease a 9x13" cake pan with cooking spray. Line with a long strip of parchment so that the ends stick up past the pan on both ends. Spray again with the non-stick cooking spray.
  • Whisk together Flour, Sugar and Salt in a large bowl. Add Cheese and stir to coat in Flour, making sure to break up clumps. Beat in the Butter until crumbly. Remove 2/3 of the dough to a lightly floured board and knead just until smooth.
  • Press the smooth portion of the dough into the bottom of the prepared cake pan to form a 1/4" thick base.
  • Spread the cooled compote mixture over dough to create a 1" thick layer. Sprinkle the crumbled dough over top. Bake for 30 minutes or until lightly golden on top.
  • Remove from oven and allow to cool to room temperature. Cool in fridge for 30 minutes before cutting into rectangles.
  • Store in an airtight container for up to one week.
  • Serve with a small scoop of Vanilla Ice Cream.
  • For Apple Compote:
    Place ingredients in a wide pot, stirring to combine. Bring to a boil then reduce to simmer. Cook for 12-15 minutes, stirring occasionally to prevent burning, until thickened. Remove from heat and allow to cool completely.
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