Autumn or Fall, whatever you call it, is my very favorite of seasons.
It’s when the air turns crisp, mornings become cool, days become mild, the light begins to change, and the verdant landscape bursts into a spectrum of golds and reds. It’s the perfect season for long walks, hot beverages, sweaters and hoodies, tights and boots, cozy socks and new slippers, and warm meals full of comfort.
This is my first fall in Michigan and already I can feel how different it is here. Anyone familiar with northern Nevada will tell you that there are only 2 real seasons–Summer and Winter. The changing leaves never stick around, gusty winds carry them away with a quickness. If you’re lucky maybe a few spring and fall days will be scattered in between, but the weather there is fickle and tends toward extremes.
Fall here is the real deal.
Sean and I took the dogs for a walk this yesterday on the river trail and I couldn’t help but snap photo after photo. There was still a lot of green, but even this morning the lanscape has changed. Fallen leaves litter our yard and our trees are a mottled landscape of green and yellows, oranges and reds.
All of this change in a single day.
Simply amazing.
This is the season when baking is at it’s best–days when the oven on for hours doesn’t feel oppressive, but welcome.
I baked something with apples, that quintessentially autumn ingredient, to celebrate this favorite season.
Never a big fan of apple pie, I opted to go with these apple crumble bars. They were a suggestion from my blogger friend Megan, who has become a real deal friend since my move here to Michigan. We share a lot of likes (and dislikes!), fall included. We’ve both been dreaming of cozy, fall baking for a better part of the summer and now it’s finally here!
Hooray!
For fall, for friends, and for baking!
Apple-Pecan Crumble Bars
Adapted from Take A Megabite
I added more spice, some candied ginger, and pecans to make these bars my own. I just like things extra spicey and a little nutty.
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon fresh, grated nutmeg
1 teaspoon ground ginger
1 teaspoon fresh, grated ginger
3 tablespoons chopped, candied ginger
1/2 cup chopped pecans
3/4 cup sugar
1/4 cup brown sugar
4 ounces (1 stick) unsalted butter, softened
3 apples–cored, peeled, and diced
Preheat oven to 350F. Line an 8×8 inch pan with foil or parchment and grease well. Set aside.
In a large bowl toss together flour, salt, spices, sugars, nuts, and candied ginger. Using your fingers rub butter into dry mixture until the crumb mixture clumps together when pressed. Divide the crumb mixture in half. Mix half of the mixture with the apples. Divide the remaining crumbs and press half into the bottom of the pan. Bake the base for 10 minutes.
Allow base to cool slightly and top with apple/crumb mixture. Top apples with remaining crumbs and press down. Bake for another 45 minutes. When it is done the tope will be golden brown and crumbly. Cool pan on a wire rack and cut into squares.
Yes! These look so good, and I love love love your green knife. Yay for fall! And our pumpkin adventures to come. 🙂
Yes! Can you believe that knife was 50cents! Yay! for fall and pumpkin adventures fo realz!
I’ve been waiting for this recipe since you tweeted about these bars the other day. Now if only Virginia would cool off so I can make them and feel like its fall out. :)Can’t wait to try these!
Oh, man! Sorry I didn’t get it up earlier! I’ll try to send some of this fall-time weather your way!
mmm, looks mouthwatering!!!!!great recipe and beautiful photos!!!!
Thanks!
I love the green knife too! And those bars sound fantastic for fall. I couldn’t agree more with you on liking things nuttier and spicier. 🙂
Jenny, yeah! Nuttier and spicier is where it’s at!
These look so good! I love candied ginger in fall desserts!
Maggie, candied ginger is the best!
Oh, yum! Your bars are so pretty and fall-appropriate. Michigan is the place to be for fall-lovers 🙂
Nicole, Thanks! I am loving this Michigan fall!
When can we hang out again, girlfriend? I need to get some of your baking in my life like yesterday! Miss you lots and seriously. Let me know when you are free 🙂 Hugs xoxo
Rhi, next time we hang out I’ll bring something sweet with me! I’m free later in Oct…I’ll email you soon!
Hi! Love reading your delicious food blog! I do have a question about this recipe…is it really 8 ounces of butter (2 sticks)? Thanks!
Robbie, oh no! My mistake, it is just 4 ounces of butter…I am changing that asap and sorry for any confusion!
LOL! I had checked with the Take a Megabite recipe and so I only used one cube. Perhaps I should have tried it with the extra butter…I only had some “older” apples and they were a bit dry making them a little tough. The rest was good and I do love all the ginger in it! I will try this again with fresh apples! Thanks for sharing!
Ha, good! Megan does know her stuff, I’m glad you liked them!
I think these would be perfect to give to my dad for Christmas. He has a distinct pallet, these are right up his alley. Awesome!
Celina, these cookies would be perfect for anyone looking for something different! I hope you try them and thanks for visiting!