With Thanksgiving quickly approaching (and Christmas right behind it) I wanted to share a recipe with you all that I delighted in making and will absolutely be a kicker in all your holiday functions. I had the opportunity to attend a brunch with some other amazing Boston area (super talented) bloggers that was sponsored by Autumn Glory Apples and was hosted by fellow blogger Hunger Thirst Play. We all made different dishes featuring some pretty great apples and had a jolly old time.
I decided to go with a sweet, slightly spicy dish in these bars. Often we see two components of this dish together but not all three and I loved how the kick from the gingersnap cookie crust just went so well with the caramelized apples. With apples, pumpkin and gingersnaps how can you go wrong?
I hope you all will venture to make these and let me know what you think. Also check out the blog post that Hunger Thirst Play just posted up about our delicious brunch and a recipe for her dish that she made, which was out of this world!
Apple-Pumpkin Bars w/Gingersnap Cookie Crust
- 1 Can Organic Pumpkin Puree
- 3 Eggs
- 2 Tsp Pumpkin Pie Spice
- 1/8 Tsp Salt
- 1/8 Tsp Black Pepper (I got this idea from Sally's Baking Addiction)
- 1 Can Evaporated Milk
- 1 Tbsp Cornstarch
- 1 Tsp Vanilla Extract
- 1 Cup Brown Sugar
- 3 Peeled & Diced Autumn Glory Apples
- 2 Tbsp Unsalted Butter
- Dash Salt
- 1 Tsp Pumpkin Pie Spice
- 1 Bag Tate's Gingersnap Cookies
- 3 Tbsp Unsalted Butter
- 3 Tbsp Brown Sugar
Preheat the oven to 350
2.)We are going to prepare the crust for so that its ready for the filling. I crumbled my cookies by hand, but if you have a food processor work the cookies into a fine grind.
3.)Add the butter and brown sugar and thoroughly mix through. Press into a 9 x 12 pan and put in the oven to bake for 10 minutes.
4.)While that is baking (and making your house smell like the Holidays) you can quickly prepare the filling.
5.)Mix all the ingredients together and once the crust is out of the oven you can go ahead and pour over warm crust.
6.)Pop the bars back into the oven for around 35 minutes or until the middle is solid.
7.)While the bars are baking away in the oven you can start on that yummy apple topping. Peel three apples and dice. In a pan, melt the butter, brown sugar and spice until simmering.
8.) Add the apples and cook for around 10 minutes. Stir every so often, but not too much. We want to see some of that sticky, yummy caramelized magic happening.
9.)Once the apples finish cooking, you can set them aside. I cut the bars first and then topped them with the apples. It made it easier and I avoided any extra mess.
Voila! Delicious bars, perfect for dessert, breakfast and even dinner (hehe)
Photo Credit: HungerThirstPlay
Below are some pictures I took of the yummy brunch we had. Hope you enjoy these bars soon! 🙂
Our menu! How cool is this?
Such a great table full of goodies
Gorgeous and delicious
This cocktail was killer – Apple Cinnamon Whiskey Smash (you can find the recipe here)
*Photo credit for featured image goes to fellow blogger Hunger Thirst Play 🙂
December 13, 2017 at 10:45 am
[…] about them, it allows for a lower amount of sweetener in sweet dishes like hand pies and apple pumpkin bars. AND they’re amazing in an apple cinnamon whiskey […]
November 4, 2018 at 7:00 pm
[…] some local Boston area food bloggers – Sweet & Masala, Stress Baking, Prim and Propah, Life as a Maven, and our host – Hunger|Thirst|Play was great. I linked the posts they wrote about this […]