My brother brought over a huge bag of apples for me, from his neighbor’s tree:) Hmmm, what should I make? Apple pie is always a favorite, but I stumbled upon the perfect alternative at www.recipegirl.com! These bars are like apple pie on the run…Perfect! The crust is flaky, buttery,and firm; the apples do taste like pie; and the topping is a crunchy, sweet autumn-like experience:) These bars are soooooooo worth the effort!
My handy-dandy apple peeler-corer-slicer helped me to prep the 6 lbs. of apples in no time!
This recipe called for grated fresh nutmeg, which is so aromatic when you grate it…ahhhh:)
These bars are very addictive! I shared them with family and coworkers and received a resounding “thumbs up!” So YUMMY!
CRUST:1 1/2 cups (3 sticks) unsalted butter, softened3/4 cup sugar3 cups all-purpose flour1/2 tsp. ground cinnamon1/4 tsp. ground nutmeg
1/2 teaspoon kosher salt
FILLING:6 tablespoons unsalted butter1/2 cup light brown sugar12 Granny Smith apples (about 6 pounds)—peeled, cored and thinly sliced1 tablespoon cinnamon1/4 teaspoon freshly grated nutmeg
1/2 cup water, as necessary
TOPPING:3 cups quick-cooking oats2 cups all-purpose flour1 1/2 cups light brown sugar1 1/4 teaspoons cinnamon1/2 teaspoon baking soda1/2 teaspoon kosher salt
1 1/2 cups (3 sticks) unsalted butter, cut into 1/2-inch cubes and chilled
1. Prepare the crust: Preheat the oven to 375°. Line a 15-by-17-inch rimmed baking sheet or jelly roll pan 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 1/2 inch up the side in an even layer. Bake in the center of the oven for about 15 minutes, or until the crust is 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 1/2 cup of 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 (wash your hands and take off your rings first!), squeeze the butter into the oats & sugar and crumble together until the mixture resembles coarse meal. Press the mixture into clumps.
4. Assemble the bars: Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 50 to 60 minutes, or until the topping is golden; 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.
Makes 4 dozen bars (I used a 10 1/2″ x 16″ pan and it made 24 ample bars)
The bars can be stored in an airtight container at room temperature for 4 days or frozen for up to a month (they freeze well- try putting them in individual zip bags for impromptu snacks or as an easy addition to your child’s lunch box).
