Today on DelmarvaLife –
David Ashby, 28, of Dewey Beach died in his sleep of an undiagnosed heart condition in October, 2019. It was a devastating loss to his friends and family. Dave’s mother, Laura Ashby, joins us to talk about an event to honor her son’s life. It’s called Dave’s Dewey Dash.
Sean Saxton of Dover is riding his bike for 146 miles to raise money for the Cancer Support Community of Delaware. This is the second time he is riding to raise awareness and funds for the nonprofit. He is going to start in Wilmington and ride down to Fenwick Island on September 26. DelmarvaLife’s Katie Zarrilli talks with him about the ride and how he’s hoping to set a record for the fastest bike ride through the state.
Meals on Wheels Delaware invites you to its annual Beach Brunch. Vice Chair of the Meals on Wheels Delaware Board of Directors, Nicole Bailey Ashton talks about this year’s event and how it’s different from years past.
Author, Shannon Anne Script talks about her new poetic novel, “Obsolete: Sea Voyage Into Healing.”
Toby Gilbert, of Gilbert Provisions in Berlin is in the DelmarvaLife Kitchen making Miso Soup.
From the Mr. Food Test Kitchen
Apple Cobbler Shortbread Squares
Imagine the taste of your favorite apple pie, combined with the taste of your favorite apple cobbler, served on a homemade shortbread crust. That’s exactly what these Apple Cobbler Shortbread Squares taste like! This is a great apple dessert bar to make in the fall or anytime you get a craving for something apple-icious!
What You’ll Need
- CRUST
- 1 stick butter
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- FILLING
- 3 large apples, peeled, cored, and thinly sliced
- 3 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- TOPPING
- 1 cup light brown sugar
- 3/4 cup all-purpose flour
- 6 tablespoons butter, softened
What to Do
- Preheat oven to 300 degrees F. Coat an 8-inch square baking dish with cooking spray.
- In a medium bowl, beat 1 stick butter, 1/4 cup sugar, and the vanilla until creamy. Add 1 cup flour and 1/4 teaspoon salt; mix well. Press mixture evenly into baking dish. Bake 15 minutes.
- Meanwhile, in a large bowl, combine Filling ingredients; mix until apples are evenly coated. In a medium bowl, combine Topping ingredients; mix until crumbly. Sprinkle half the topping over crust. Increase oven temperature to 350 degrees F.
- Place apple mixture in an even layer over crust. Sprinkle with remaining topping.
- Bake 30 to 35 minutes or until toothpick comes out clean. Let cool 2 hours then refrigerate 2 hours. Serve or store in an airtight container.
