Apple Pie Bars

apple pie bars

I’ve had this recipe in my file for a while now.  My recipe file being the camera roll on my ipad.  I have a camera roll full of decorating ideas, gardening ideas, craft ideas and recipes.  Just one reason I love my ipad!!  No more stacks of printed “stuff to try”.

This recipe if from recipegirl.com, one of my favorite blogs.  This makes a bunch of bars!!  I ended up giving my mother-in-law half to take to a church dinner she was going to.

For the apple layer I used 2 quarts of applesauce that I had made last fall and put into the freezer (apples, a little water and a little sugar).  I drained any excess liquid from them before using them, but added nothing to them.  I also used a half sheet cake pan which is 18 x 13.  I have stored my bars in the refrigerator and I think they are delicious straight from the fridge with a cup of coffee.  Savannah heated a bar and had it with vanilla ice cream which she said was great.  Either way, they would be great with any Memorial Day meal.

 

Apple Pie Bars
 
Author:
 
Ingredients
  • Crust:
  • 1½ c. unsalted butter, room temperature
  • ¾ c. granulated white sugar
  • 3 c. all-purpose flour
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ½ tsp. kosher salt
  • Filling:
  • 6 tbsp. unsalted butter, thinly sliced
  • ½ c. light brown sugar
  • 6 lbs. (about 12) Granny Smith apples, peeled, cored and thinly sliced
  • 1 Tbsp. cinnamon
  • ¼ tsp. nutmeg
  • ½ c. water, as necessary
  • Topping:
  • 3 c. quick cooking oats
  • 2 c. all-purpose flour
  • 1½ c. light brown sugar
  • 1¼ tsp. cinnamon
  • ½ tsp. baking soda
  • ½ tsp. kosher salt
  • 1½ c. unsalted butter, cut into ½" cubes and chilled
Instructions
  1. Prepare the crust: Preheat the oven to 375 degrees. Line a 12 x 17-inch (or 18 x 13-inch in my case) rimmed baking sheet with parchment paper. With an electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour, spices and salt until a soft dough forms. Press the dough over the bottom of the prepared pan and ½" up the sides in a even layer. Bake in the center of the oven from about 15 minutes, or until the crust if golden and set. Let cool on a rack.
  2. Meanwhile, prepare the filling: In a very large, deep skillet melt the butter with the brown sugar. (If you don't have a large skillet, divide between 2 skillets). Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir in cinnamon and nutmeg. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillet and add up to ½ c. water to the pan to prevent scorching. Let cool.
  3. Prepare the topping: In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using fingers, squeeze the butter into the oats and sugar and crumble together until the mixture resembles coarse meal. Press the mixture into clumps.
  4. Assemble the bars: Spread the apple filling over crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 50 - 60 minutes, or until the topping is golden (took about 40 minutes in my oven); rotate the pan halfway through baking, and keep an eye on it to make sure the top isn't getting too browned. Let cool completely on a rack before cutting into 2-inch bars.
Notes
These bars freeze well.
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