FILLING
3 RubyFrost® Apples
4 tbsp butter
¼ cup brown sugar
Apple pie spice (nutmeg, ginger, cinnamon, and clove) to taste
1 tsp arrowroot
CRUMB TOPPING
6 tbsp butter, melted
½ cup cane sugar
½ cup brown sugar
1 cup flour
1 tsp cinnamon
CRUST
6 tbsp butter, melted
1¼ cups graham crackers
¼ cup sugar
Prep Time: 60 min
Cook Time: 30 min
Cooling Time: 2 hours
Servings: 9
1In a food processor, pulse graham crackers and sugar together until very, very fine. Pour melted butter over graham cracker mixture in a large bowl, and mix together until it forms a thick mixture. Press graham cracker crust into a 9" x 9" pan and let sit in the fridge for 40–50 minutes or until fully set.
2Meanwhile, finely chop apples and add to medium frying pan with melted butter. Sauté apples until soft, then add brown sugar, apple pie spice, and arrowroot. Reduce the heat to a simmer, and let cook until thick.
3Preheat oven to 350° F.
4For topping: combine melted butter with cane and brown sugar. Mix flour and cinnamon in until it becomes a “crumble.”
5Once graham cracker crust has set, pour apples into crust. Spread apples around to distribute evenly. Sprinkle crumb on top of apples then bake for 30 minutes. Let cool for 1 hour on counter, then an additional hour in fridge to let bars set before slicing. Enjoy!
To learn more about RubyFrost® apples, visit rubyfrostapple.com
