2 tablespoons butter
1 ⅓ cup light brown sugar
1 teaspoon cinnamon
½ teaspoon salt
3 ⅔ cups flour
⅓ cup sugar
2 teaspoons salt
1 ¼ cups (2 ½ sticks) unsalted butter, melted
Set your oven to 350°F and spray a 9x13” baking pan.
Peel and cut your apples into ½” size pieces. In a medium pot, on medium heat, combine apple pieces with butter, light brown sugar, cinnamon and salt and bring to a boil. The apples will begin to release liquids and cook down. Reduce the heat and simmer the apples gently for 3-5 minutes until there is a glossy cinnamon goo across the mixture and the apples have reduced their size by approximately one half. Spread onto a tray or plate and cool in the freezer while prepping the pie crumb portion!
In a large bowl stir together flour, sugar and salt. Add in the melted butter, mixing until well combined. Using your hands, press 3 cups of the mixture into the bottom of your pan, smooshing to make an even layer that fills all the corners, keeping the remaining mixture for the top.
Using the back of a metal spoon, smooth the gooey cinnamon apples evenly atop the crumb layer. Sprinkle (don’t press) the remaining crumb mixture atop the jam to make a loose, crumby top layer.
Bake at 350°F for 40 to 45 minutes, until the apple mixture bubbles up and the crumb topping is golden brown (think the color of your favorite pie crust once baked!). Using oven mitts, remove from the oven, and let cool completely in the pan. Cut into 4 rows of 6 squares. Store in an airtight container on the counter for up to 5 days or in the fridge for up to 2 weeks.