Earl Grey Apple Crumble Bars | Silent Baking | ASMR

An easy to make dessert that tastes like apple pie!

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Camera: Canon 80D
Lens: Canon EF 24-70 f/2.8 LII
Audio: Sennheiser MKE600 + Zoom F3, Deity D3 Pro (backup)
Softbox: Godox Octa 47" with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: DaVinci Resolve Studio

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▶Ingredients:
Pan size: 8x8” (20x20 cm) square pan

Earl Grey Shortbread Crust
10g (5 teabags) earl grey tea
60g (1/4 cup + 2-1/2 tsp.) white sugar
235g (1-3/4 cup + 2-1/2 tsp.) all purpose flour
50g (1/4 cup) brown sugar
0.75g (1/8 tsp.) salt
1/4 tsp. cinnamon
4g (1/2 tsp.) baking powder
135g (1/2 cup + 1-1/2 tbsp.) unsalted butter
5g (1 tsp.) vanilla

Line an 8x8” square pan with parchment.
In a small blender, grind earl grey tea with sugar into powder.
In a large bowl, mix brown sugar, salt, cinnamon and baking powder until evenly combined. Set aside.
In a small bowl, microwave butter and sugar mixture until butter is melted.
Pour butter tea mixture into the dry ingredients. Mix until evenly combined.
Set aside in the fridge while preparing the apple filling.
.
Apple Filling
500g (4-1/4 cup) apples, sliced
20g (1-1/3 tbsp.) lemon juice
2.6g (1 tsp.) cinnamon
25g (3 tbsp.) all purpose flour
38-50g (3-4 tbsp.) white sugar *can adjust to taste

In a large bowl, peel and thinly slice apples (3mm thick).
Add lemon juice, mix.
Add sugar, cinnamon and flour. Toss until evenly coated.

Assembly
Toss 2/3 the crumble mixture on the lined pan. Press down to form the crust.
Evenly spread the apple filling.
Sprinkle the remaining 1/3 streusel on top.
Bake 350F 50-60 minutes until top is golden brown.
Cool before slicing.