In the tranquil rhythm of seafaring life, simplicity reigns supreme in the galley. Among my favorite desserts to craft amid the gentle sway of the waves are the timeless Apple Crumb Bars. With a few steps and minimal effort, this dessert elevates the onboard culinary experience.
To streamline your preparation, organize the dry ingredients ahead of time so you can swiftly assemble them when the craving strikes. Your crew will thank you, and your taste buds will revel.
Ingredients
1½ cups all-purpose flour
¾ cup quick-cooking oats
¾ cup light brown sugar
½ teaspoon baking soda
¼ teaspoon ground nutmeg
¾ cup cold butter
4 cups peeled and thinly sliced red apples
½ cup sugar
½ cup water
1 tablespoon cornstarch
¼ teaspoon ground cinnamon
½ teaspoon vanilla extract
Directions
Preheat your oven to 350 degrees Fahrenheit. Spray a 7-by-11-inch baking dish with nonstick cooking spray.
In a medium bowl, combine flour, oats, brown sugar, baking soda and nutmeg. Whisk well.
Using a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Reserve ¾ cup of the crumb mixture for topping.
Press the remainder of the crumb mixture into the prepared pan, pressing firmly and creating a level surface. Arrange apple slices on top of the crumb base.
In a small saucepan, combine sugar, water, cornstarch and cinnamon. Bring to a boil over medium heat, whisking constantly. Cook until the mixture thickens, two to three minutes.
Remove from heat and add vanilla extract, whisking to blend. Pour mixture evenly over apple layer. Sprinkle reserved crumbs evenly over the top.
Bake until the apples are tender and the crumb topping is golden, 35 to 40 minutes. Let cool on a wire rack for one hour. Cut into bars to serve.
Makes 6 servings.
For five months a year, LaDonna Gundersen lives aboard a 32-foot fishing boat in Alaska with her commercial-fisherman husband, Ole, preparing meals in the boat’s 4-by-5-foot galley. Find more great galley recipes from her six Alaskan-themed cookbooks at ladonnarose.com
This article was originally published in the July/August 2024 issue.
