For the Apple Filling:

1. In a medium bowl, combine the diced apples, angostura bitters, lemon juice, cinnamon, nutmeg, salt pepper, vanilla extract and flour and heavy cream.  Set this bowl in the fridge until it’s time to assemble.

For the Topping

1. In a small bowl, whisk together the flour, sugar, salt and cinnamon to ensure even distribution. 

2. Pour in the butter and vanilla extract, stirring until the butter is absorbed. And the mixture makes evenly sized  crumbs.

For the Crust:

1. Preheat the oven to 425°F (190°C) and line a 9x13 or 8x11 pan with parchment paper. 

2. In a large mixing bowl, whisk together the flour and salt.

3. Cut in the butter with a pastry cutter, grater or your fingers. Stir the cold butter into the dry ingredients. 

4. Drizzle the beaten egg over the mixture and toss until combined.  

5. Sprinkle in the ice water and stir until the dough starts to come together.

6.  Press the dough evenly into the bottom of the prepared baking pan to form the crust.

7. Prick the dough with the fork and bake for 10-12 minutes.  The crust should just be set. 

To Assemble

Remove the parbaked crust from the oven.  Quickly spread the apple mixture evenly over the crust in the baking pan. Sprinkle the crumb topping over the apple mixture. 

To Bake:

1. Bake in the preheated oven for 15 minutes and then reduce the oven temperature to 350ºF.  Bake an additional 30-35, until the topping is brown and the filling is bubbly.

2. Remove from the oven and let cool in the pan on a wire rack.

3. Once cooled, cut into bars and serve. You can dust the bars with powdered sugar or drizzle with caramel sauce for an extra touch of sweetness.