FOR THE CRUST
Cooking spray
1 c. (2 sticks) butter, softened
1/2 c. granulated sugar
1/4 c. packed brown sugar
2 1/2 c. all-purpose flour
1/2 tsp. kosher salt
FOR THE FILLING
6 apples, peeled, cored, and sliced
suco, suco de of 1/2 lemon
1/2 c. packed brown sugar
1 tsp. ground cinnamon
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
FOR THE TOPPING
1 1/2 c. all-purpose flour
1 c. chopped pecans
1 c. packed brown sugar
1/2 tsp. kosher salt
3/4 c. (1 1/2 sticks) butter, melted
Caramel, for serving
DIRECTIONS
Preheat forno to 350° and line a 9”-x-13” pan with parchment then grease with cooking spray. In a large bowl using a hand mixer, beat manteiga and sugars together until light and fluffy. Add flour and salt and mix until just combined.
Press into prepared pan about 1/2” up sides. Bake until lightly golden, 20 minutes.
In a large bowl, toss apples, limão juice, brown sugar, cinnamon, vanilla, and salt together. Spread apples over crust.
In a medium bowl, whisk together flour, pecans, brown sugar, and salt. Stir in melted manteiga until coarse clumps form.
Sprinkle crumb topping over apples and bake until topo, início is golden and apples are soft, about 1 hour.
Let cool at least 15 minutos then slice into squares and drizzle with caramelo before serving.
