these were inspired by a green apple sorbet from chef b. in which he pureed granny smiths, peel and all, and mixed them with a little simple syrup to create a sour pale green sorbet. it was so pure and simple, like biting into a fresh juicy apple. i wanted to capture that flavor in a cookie. this has a puckery green apple filling on top of a buttery brown sugar crust. 
if i were to make it again, i would use thinly sliced apples rather than chopped so they wouldn't burn so much during the brulee. i think the flatter surface would caramelize more evenly and look pretty too.burnt or not, i came home late and ate one very large piece with a glass of soymilk. considering another...
green apple brulee bars
crust:
1/4 cup almond meal
1/2 cup brown sugar
1 1/2 cups flour
1 tsp. cinnamon
1/2 cup butter, softened
1. cream together butter and sugar.
2. add remaining ingredients and mix until crumbly.
3. press into greased 9 x 13 pan. bake at 325 degrees for 20 minutes.
filling:
5 granny smith apples, peeled and sliced 1/4 inch
1/3 cup sugar
6 Tbs. flour
1/2 tsp. cinnamon
juice of 1 lemon
granulated sugar, for finishing
1. combine all filling ingredients.
2. arrange on top of par-baked crust. bake at 350 degrees 20-25 minutes, until tender.
3. cool and slice into bars.
4. when ready to serve, sprinkle bars with an even layer of granulated sugar. use a blowtorch or broiler to evenly caramelize tops.
makes about 12 bar cookies
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