Apple-Raspberry Crumb Bars

Two different types of apples give you a mix of textures and an ideal sweet-tart filling. If you’re looking to streamline, use one or the other.

4 Champlain Orchards apples (a mix of tart and sweet, such as Mutsu and Suncrisp), peeled, sliced ½ inch thick, halved crosswise
1 1-inch piece ginger, peeled, grated
¼ cup (lightly packed) light brown sugar
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon kosher salt
3 tablespoons unsalted butter

Crust

Preheat oven to 350°. Butter a 13×9″ baking dish and line with parchment paper, leaving a 2″ overhang on long sides. Whisk flour, powdered sugar, and salt in a medium bowl.
Using an electric mixer on medium speed, beat ¾ cup butter in a large bowl until creamy, about 1 minute. Add dry ingredients and beat on low speed until moist clumps form.
Press dough into bottom and ½” up sides of prepared baking dish. Freeze until firm, about 15 minutes.
Bake crust until golden (edges will be slightly darker), 20–25 minutes. Let cool slightly; leave oven on.

Filling

While crust bakes, toss apples, ginger, brown sugar, lemon zest and juice, cinnamon, ginger, and salt in a large bowl.
Melt butter in a large skillet over medium heat. Add apple mixture and ¾ cup water and bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, until apples are tender and most of the liquid has evaporated, 15–20 minutes.

Crumble and Assembly

Whisk brown sugar, butter, and salt in a medium bowl until smooth. Add flour and stir with a fork until small clumps form.
Spread a thin, even layer of jam over warm crust. Spread apple mixture evenly over jam, then sprinkle crumble over apple mixture. Bake until crumble is golden brown and apples are very soft, 30–35 minutes. Let cool before cutting into squares.

Do Ahead: Bars can be made 2 days ahead. Store tightly wrapped at room temperature.

| _ Adapted from Jessie Damuck/Bon Appetit