This is only the second time I've made these bars. The next time I'm going to try adding oats to the crumb topping for a crunchier texture. I used margarine, but do as the French and always use butter whenever possible. Tart crisp green grannies are always best in these apple desserts- sometimes I even sprinkle lemon juice into the apples-to make them that more tart.
Apple Crumble Bars
Preheat oven to 350F
crust: in a big bowl mix 1 c. flour and 1/4 c. sugar. Add 1/2 c. slightly chilled butter and cut through until pieces resemble peas. In an 8x11" pyrex pan, press the crumb mixture until somewhat level and cover entire pan. Bake 25 mins. or until slightly tan.
crumb topping: mix 1/2 c. all-purpose flour with 1/2 c. brown sugar and 1/4 c. butter until crumbly (next time I make this I'm going to add 1/2 cup quick cooking oats and add some more butter as well as include 1/4 tsp. ginger powder).
apple filling: in bowl mix 1/4 c. sugar, 2 tbsp. flour, 1 almost-tsp. cinnamon. Peel and core 3-4 granny smith apples (the harder the better), slice up in 1/4" slices. Stir apples in sugar mixture until coated. Spoon over baked crust. Sprinkle profusely with crumb topping
Bake for about 30 mins until crumb topping is a light golden brown and the apples are tender. Let cool for 45 minutes and then cut into squares.