Apple-Raspberry Bars

Submitted by Bren in LR

"The first apples of the season overlap with the last summer berries. Pair them with an almond-infused shortbread base in these heavenly bars."

 

• Ready In: 1hr 20mins
• Ingredients: 13
• Yields: 16 bars

ingredients

• 1 cup all-purpose flour
• 1 cup almond meal
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking powder
• 1 cup plus 1 tbs sugar, divided
• 8 tablespoons butter, melted and cooled
• 1 egg
• 1 teaspoon finely grated lemon zest
• 1⁄4 teaspoon almond extract
• 3 tart firm apples (cored, peeled and very thinly sliced)
• 6 ounces raspberries (1 - 1 1/2 cups)
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg

directions

1. Preheat oven to 375*F. Grease a 9x9-inch baking pan with cooking spray.
2. In a large bowl, whisk together ingredients flour through baking powder, plus 1/2 cup sugar.
3. In small bowl, whisk melted butter, egg, zest and extract until smooth. Pour over flour mixture; work with hands to make soft dough.
4. Pat 2/3 of dough in pan, prick all over with fork, and bake until browned, 15-20 minutes.
5. In large bowl, toss fruit with spices and 1/2 c sugar. Scatter over bottom crust, crumble remaining dough on top.
6. Sprinkle with remaining 1 tablespoon sugar. Bake until top is golden brown, 30 minutes.
7. Cool completely; cut into 16 bars. Store leftovers in an airtight container.