Preheat oven to 325°F. Line a 9x9x2-inch pan with heavy aluminum foil, letting the foil extend over the ends of the pan. Butter the foil. For the crust, mix the crumbs and cinnamon in a large bowl. Melt the butter and then add to the crumbs, combining well. Press the crumb mixture evenly over the bottom and 1/2 inch up onto the side of the foil sides. Bake for 6 minutes.
Filling:
Mix all ingredients together in a large bowl, then spread over the prepared crust.
Topping:
Mix both sugars and salt in a large bowl. Mix in flour. Using a pastry blender, food processor or an electric mixer on low speed, cut in the cold butter until crumbs are about 1/2 inch in size. Sprinkle evenly over the filling. Bake for about 40 minutes until the crumb topping is golden brown and the filling just begins to bubble. Leave the bars in the baking pan to cool thoroughly on a wire rack about two hours. Loosen the foil from the sides. Cut into 15 bars and use a wide spatula to slide the squares off the foil.
I only had a 9" springform pan on hand, but the recipe worked fine with it. You can also substitute cinnamon graham crackers and just leave out the extra cinnamon in the crust. The bars came out sweet and bubbly.
Instructions
Preheat oven to 325°F. Line a 9x9x2-inch pan with heavy aluminum foil, letting the foil extend over the ends of the pan. Butter the foil. For the crust, mix the crumbs and cinnamon in a large bowl. Melt the butter and then add to the crumbs, combining well. Press the crumb mixture evenly over the bottom and 1/2 inch up onto the side of the foil sides. Bake for 6 minutes.
Filling:
Mix all ingredients together in a large bowl, then spread over the prepared crust.
Topping:
Mix both sugars and salt in a large bowl. Mix in flour. Using a pastry blender, food processor or an electric mixer on low speed, cut in the cold butter until crumbs are about 1/2 inch in size. Sprinkle evenly over the filling. Bake for about 40 minutes until the crumb topping is golden brown and the filling just begins to bubble. Leave the bars in the baking pan to cool thoroughly on a wire rack about two hours. Loosen the foil from the sides. Cut into 15 bars and use a wide spatula to slide the squares off the foil.
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