Ingredients
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1/2 teaspoon
SO Vietnamese Cinnamon -
1/2 teaspoon
SO Five Spice Powder Org -
1/8 teaspoon
SO Vietnamese Cinnamon -
1/2 cup unsalted butter, melted
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1/4 cup sugar
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1/4 teaspoon salt
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1 cup flour
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2 large Granny Smith apples, peeled and thinly sliced
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2 tablespoons flour
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2 tablespoons sugar
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1/2 cup flour
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1/4 cup pecans, roughly chopped
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1/3 cup brown sugar
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6 tablespoons unsalted butter, cold and cubed
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pinch salt
Directions
For the crust
1. Preheat oven to 300 degrees.
2. Line an 8-inch pan with parchment paper.
3. In a large bowl, combine 1/2 cup butter, 1/4 cup sugar and 1/4 teaspoon salt. Mix in 1 cup flour until just combined.
4. Press mix into the pan. Place in freezer for 10 minutes, then in the oven for 25 to 30 minutes, until golden brown.
For the apple layer
1. While the crust bakes, combine apples, 2 tablespoons flour, 2 tablespoons sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon of the five spice powder and a pinch of salt in a bowl and set aside to crumble top.
For the pecan crumble
1. In a bowl, whisk together 1/2 cup flour, pecans, 1/3 cup brown sugar, remaining 1/4 teaspoon five spice powder, 1/8 teaspoon cinnamon and pinch salt. Use your fingertips to work the cold butter into the mix until it starts to clump up into coarse crumbs. Place in the refrigerator until ready to use.
To assemble
1. Turn the oven temperature up to 350 degrees.
2. Layer the apples on the hot crust, pressing down evenly. Top with the crumble and bake 30 to 35 minutes or until the apples are tender and bubbling and the crumble is golden brown.
3. Remove from oven and let cool completely before slicing into bars.
