A Few Apple Recipes

It is starting to look like Fall, even if the weather isn’t reflecting a change in the seasons! The change is definitely being reflected in your shares though; summertime favorites such as tomatoes and summer squash have said goodbye, and now is the time for winter squash, greens, apples, and fruit butters! Here are a few ideas to get you going with your apples and fruit butter:

These whole grain fruit bars are by Catherine McCord, and can be found in her new cookbook, Weelicious Lunches. Despite the fact these were designed to go in a small child’s lunch, I am finding them perfect for my own. breakfast.  I made 1/2 with raspberry jam (from Vollmecke raspberries, of course!) and the other 1/2 I used our Apple Butter. Both were great, however, if you are using our fruit butters, keep in mind they do not have any added sugar—so, depending on your tastes, you may want to add a bit more sugar to the recipe.

Homemade Whole Grain Fruit-Filled Bar Recipe on twopeasandtheirpod.com

Whole Grain Fruit-Filled Bars

Yield: 16 bars

1 1/2 cups whole wheat flour
1 1/2 cups old-fashioned oats
1/2 cup packed brown sugar
1/2 teaspoon salt
3/4 cup cold, unsalted butter, chopped into 1/2-inch cubes
2 tablespoons cold water
3/4 cup fruit preserves or jam

Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish, line it with parchment paper, and grease the parchment paper.

In the bowl of a food processor, combine the flour, oats, brown sugar, and salt. Pulse for 30 seconds. Add the butter and cold water and pulse until the dough holds together when pressed.

Divide the dough mixture in half and press half into the prepared baking dish, using the back of a spatula (or measuring cup) to press down evenly. Spread the preserves evenly on top of the dough. Sprinkle the remaining dough evenly on top of the preserves and gently press down using the back of a spatula.

Bake for 45 minutes, or until golden brown.  Cool, cut into 1 1/2 x 4-inch bars, and serve. Note-bars can be stored at room temperature up to 3 days or refrigerated for up to a week.