When I was studying at University, I was surrounded by students from all over the world. One very good friend of mine was Masaki Yoshida from Japan. We met each other in one of our International Business classes. All Masaki wanted to be was American. He loved basketball, rap music, and drove a Nissan 300 ZX. Masaki was a part of our group of friends that was mostly students from South America and Italy.
This is a crumble that is even more appealing because of the shortbread crust and the salty pretzel topping. There are oats mixed in with the butter and pretzel…it is slightly healthy.Sake is smooth baked into the apples and strawberries. I recommend you try it. If you don’t have sake, you could use lemon or orange juice. I love to add strawberry or apricot jam to my fruit fillings for pies or crumbles. If you don’t have strawberry jam, you can use any other flavored jam. This is very similar to my Winter Mini Apple Cranberry Crumble recipe.
1 stick unsalted butter, softened
4 tablespoons sugar
1 cup all-purpose flour
dash of sea salt
5 large granny smith apples (or your favorite baking apples)peeled, cored, and cut into 1/2” pieces
1/2 cup strawberries, cut into chunks
juice of 1 lemon
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon sea salt
4 tablespoons strawberry jam
2 teaspoons cornstarch
1/4 cup sake (or orange juice)
1 cup crushed salted pretzels
1/2 cup all-purpose flour
3/4 cup light brown sugar
1/3 cup granulated sugar
1/2 cup quick cooking oats
1 stick chilled butter, cut into pieces
Preheat the oven to 350 F. Grease a 8×8 inch baking pan. In a medium sized bowl, add the apple pieces, cinnamon, ground ginger, and lemon juice. Let it sit while you prepare the crust. In a medium bowl, beat the butter and the sugar until fluffy. Beat in the flour until a soft dough is formed. Remove the dough and place it into your prepared pan. Press firmly onto the bottom and sides of the pan.
Bake for about 15 minutes or until golden brown. You will have to refrain from eating this sugar cookie crust! Yum!
While the crust is baking, prepare the apple-strawberry mixture. In a medium sauce pan, sauté the apples in medium-low heat for about 3 minutes (until they lose their crispiness). Add the strawberries and the strawberry jam. Add in the sake combined with the 2 teaspoons of cornstarch. Let it thicken and set the pan aside to cool while you prepare the crumb topping.
In a medium bowl, stir together the crushed pretzels, oats, flour, both sugars, and oats. With a pastry cutter (or your fingers) cut in the butter pieces until the mixture has a crumbly mixture with the crumbs the size of
After the filling cools, spread evenly on top of the crust.
Sprinkle the crumb mixture evenly over the apple-strawberry filling.
Bake about 35-40 minutes or until the the topping is golden brown. Cool the bars completely in the pan on top of the rack, then place them in the refrigerator to chill before cutting.
You can store the bars in an airtight container in the refrigerator if you don’t gobble them all up as soon as you bake them.
Thank you again for all of your love and support in the last week with my news. It has all been overwhelming and I can’t even tell you how good your friendship makes me feel. I meet the oncologist this Tuesday for the first time.
My darling friend Barb posted this lovely post the other day about St. Baldrick’s Day and her support for children with cancer. She is donating a dollar for every comment (up to $250 of her own money) on this post. Go on over and leave a comment. It’s for a wonderful cause:)
Thank you for stopping by today! Happy Sunday!
I’ve been nominated for Babble’s Top Blogs! Yippee! I’ve been nominated twice:)Thank you thank you thank you for the nominations. Click here to “like” me and I appreciate your votes! (It’s in alphabetical order):)