If you can’t decide between an apple pie or a cheesecake, these apple bars are perfect for you! Sweet apples, rich and creamy mascarpone, and a crunchy crumble make a delicious dessert!
On the Ingredients:
- Apples originally came from Central Asia, but they have been cultivated in Asia and Europe for centuries before being brought to America by European colonists. Apples grown from seeds are very different from their parent trees, so to maintain desirable varieties, apple trees are grafted, meaning each apple tree is a clone of the tree that initially produced that variety of apples. The term “an apple a day keeps the doctor away” may be wishful thinking, but apples are very nutrient-dense, containing vitamins, minerals, and antioxidants. (Read more about apples.)
- Mascarpone is a traditional soft, acid-set cream cheese originating in Italy. It’s commonly used in deserts like tiramisu or cheesecake and sometimes in savory dishes like risotto. Mascarpone lacks the tanginess of cream cheese and has a mild buttery flavor.
Recipe Notes and Substitutions:
You can make this dessert using pears or stone fruit, like peaches.
Mascarpone Apple Bars
9
servings15
minutes1
hour25
minutes1
hour40
minutesIf you can’t decide between an apple pie or a cheesecake, these apple bars are perfect for you! Sweet apples, rich and creamy mascarpone, and a crunchy crumble make a delicious dessert!
Ingredients
- Crumble Ingredients:
1 1/2 cups all-purpose flour
1 cup almond flour
1/4 cup sugar OR monk fruit sweetener
1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
1/2 cup butter (cold)
2 tbsp cold water
- Filling Ingredients:
8 oz mascarpone (room temp)
8 oz cream cheese (room temp)
3/4 cup sugar OR monk fruit sweetener
1 tsp vanilla
2 eggs (room temp)
1 tbsp apple cider vinegar
2 gala apples
Directions
- Preheat the oven to 350° F. In a mixing bowl, combine the flour, almond flour, sweetener, cinnamon, baking powder, and salt.
- Cut the butter into cubes and work into the dry ingredients, using your fingers, until the remaining pieces of butter are pea-sized. Add the water and mix with your hands until evenly spread (but don’t overwork the dough).
- Line an 8x8” pan with parchment paper. Add 2/3 of the crumble to the pan and press into an even crust.
- Bake in the oven for 12-15 minutes or until just slightly golden. Set aside and cool.
- Meanwhile, combine the filling ingredients (besides the apples) using a hand mixer. Beat until smooth.
- Cut the apples into thin slices and arrange over the crust. Pour the batter over the apples. Finish by topping with the remaining crumble.
- Bake for 1 hour or until the crumble is golden brown and the very center of the tart jiggles slightly. Refrigerate for two hours before removing from the pan and slicing into squares. Serve and enjoy!
