SUNDAYFUNDAY

Sundays bring a multitude of events for me (usually involving me, something written in a dead language, and a dictionary), BUT...

Some Sundays

• I lay in bed and read. 
• I cook elaborate dinners for my friends (who gracefully indulge me).
• I bake.
• I attend my local community garden exchange.
• I go to church.
• I go out with the girls (SUNDAYGIRLFUNDAY!)

THIS Sunday I managed to finish writing a paper, discuss my dream of owning my own bakery with my baker uncle, talk to my dad, talk to my mom, read more Omnivore's Dilemma (don't EVEN get me started), and attend my local garden exchange via these French Apple Cranberry Bars! It was a banner day!!

AND... I even received a white fig tree from one my neighbors from the exchange! AWESOME RIGHT!!

So... this Sunday. Make these bars and watch the magic unfold!

French Apple Cranberry Pie Bars

adapted from Elinor Klivan's Apple Crumble Bars from Fearless Baking

ingredients:

for the crust:

2 c. unbleached all-purpose flour

scant 1/4 c. confectioner's sugar

scant 3/4 c. packed light brown sugar

6 oz (1 1/2 sticks) cold unsalted butter, cut into 1/2" pieces

for the filling:

3 c. peeled and cored apples chopped into 1/2" pieces (about 3 large apples)

1 tbs. granulated sugar

1/2 tsp. cinnamon

2 tbs. fresh lemon juice (about 1 lemon's worth)

1/2 c. dried cranberries

for the topping:

1/4 c. oats (not quick-cooking)

what to do:

crust and topping:

1. Preheat oven to 325 degrees. Line a  9X9X2" pan with parchment with a 2" overhang. Butter the parchment and pan.

2. Whisk together flour, confectioner's sugar and brown sugar in a large bowl. Add butter into the flour mixture and cut into mixture with pastry cutter (or mix by hand, taking care to rub the butter and mixture between your fingers) until fine crumbs form and there is no loose flour. (NOTE: should be the consistency of soft sand)

3. Remove 2 c. of mixture and set aside. Transfer the remaining mixture to the prepared pan and press it evenly over the bottom.

filling:

1. Toss the apples, sugar, cinnamon, and lemon juice in a large bowl. Add the cranberries.

2. Spoon the filling over the prepared crust, distributing it evenly.

topping:

1. Add the oats to the 2 c. of reserved flour mixture.

2. Sprinkle evenly on top of filling and press gently.

Bake until the crumb topping is golden and the apples are soft when tested with a toothpick, about 55 min.

To eat it hot:

Carefully lift the parchment paper and bars from the baking pan. Loosen the parchment paper from the sides of the bars. Cut into 9 pieces (or 12). Use a wide spatula to slide the bars off the paper. Serve with vanilla ice cream or whipped cream.

To eat it cooled:

Cool the bars thoroughly in the baking pan at room temperature. The bars firm as they cool. Cut into 9 or 12 pieces. Use a thin metal spatula to remove the bars from the pan.

Salve!