Apple Strudel Crescent Bars

Fall is in the air. Not only is it apparent in the morning chill or with the falling leaves, but in the scents drifting from our kitchens, yummy spiced pumpkin cookies, apple pies, hearty soups and stews, and CIDER. Thank goodness for the flavors of the season or I don't know if I could say goodbye to lazy summer days with my kids. Sometimes I think about making them Apple Grande style - like the Taco Johns treats, buy spreading about 1 cup of shredded cheddar or American cheese over the crescent crust just before adding the apple filling. Mmmmm. Wonder how that would be? What do you feel like? What are your favorite fall recipes?
Apple Strudel Crescent Bars *Recipe by Jasey's Crazy Daisy
*Note - Pillsbury has a new crescent roll product out with no seams that also works well in this recipe.
Bottom 1 (8 oz.) roll of refrigerated crescent rolls
Filling 4 cups peeled and thinly sliced baking apples (about 4 small apples) 1 teaspoon lemon juice 1/4 cup flour 1/4 cup sugar 1/2 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon
Topping 1/2 cup flour 1/4 cup sugar 1/4 cup butter, cold
Glaze 1/2 cup powdered sugar 1 Tablespoon milk 1/4 teaspoon almond extract
Preheat oven to 350 degrees. Spray 9x13 baking dish with cooking spray. Spread crescent rolls on bottom of pan. Pinch seams together. Don't let the dough creep up the sides of the dish or the edges may brown too quickly. Fold any extra down, or cut it off. Set aside.
In a gallon sized baggie or a bowl, pour lemon juice over apples. If using a baggie, close it and shake gently to coat, If using a bowl, stir to coat. Combine 1/4 cup flour, 1/4 cup sugar, pumpkin pie spice, and cinnamon, pour over apples and stir until apples are evenly coated. Spread over crescent rolls.
In a medium bowl, combine 1/2 cup flour and 1/4 cup sugar. Cut in butter with a pastry blender or fork until mixture resembles pea sized crumbs. Sprinkle evenly over apple filling. Bake for 35-40 minutes or until it is just starting to brown.
In a bowl, combine powdered sugar, milk, and almond extract. Stir until smooth. Drizzle over strudel. Enjoy for breakfast or brunch, or even as dessert served warm and topped with vanilla ice cream.
~PS - I often think things are too sweet and overloaded with frosting, so if you like more frosting than not, double it :)!

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