Apple Pie Bars V

By Addie

Apple Pie Bars start with a rich, buttery shortbread crust that is topped with a layer of tart apples that are beautifully accentuated by a perfect blend of autumnal spices. To make these already incredible bars even better, a layer of sweet and nutty crumble adds just the right amount of crunch.

Although these Apple Pie Bars definitely fit into the dessert category, we couldn’t help indulging in them with our morning coffee for a delicious breakfast.

This recipe makes a huge batch of these bars which makes them perfect for potlucks, holiday cookie swaps or holiday parties.

Ingredients

• For the Crust:
• 3 sticks unsalted butter, softened
• 3/4 cup sugar
• 3 cups all-purpose flour
• 1/2 teaspoon kosher salt
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• For the Filling:
• 6 tablespoons unsalted butter
• 1/2 cup light brown sugar
• 12 Granny Smith apples (about 6 pounds)—peeled, cored and thinly sliced
• 1 tablespoon cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup water, if necessary
• ..............................................
• For the Topping:
• 3 cups quick-cooking oats
• 2 cups all-purpose flour
• 1 1/2 cups light brown sugar
• 1 1/4 teaspoons cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3 sticks (12 ounces) unsalted butter, cut into 1/2-inch cubes and chilled
• 3/4 cup chopped pecans

Preparation

Step 1

Make the Crust:

Preheat the oven to 375°. Line a 15-by-17-inch rimmed baking sheet with parchment paper. In a standing mixer fitted with the paddle attachment, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour and salt until a soft dough forms.

Press the dough over the bottom of the prepared pan creating an even layer. Bake in the center of the oven for about 20 minutes, until the crust is golden and set. Let cool on a rack.
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Make the Filling:

In an extra large skillet, melt 6 tablespoons of the butter with 1/2 cup of the light brown sugar. Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir the 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 if necessary, add up to 1/2 cup of water to prevent scorching. Let cool. (I did not need to add any water to my skillet.)
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Make the Topping:

In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using a pastry blender to cut in the butter until the mixture resembles coarse meal. Stir in the pecans and press the mixture into clumps.
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Assemble and Bake:

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 1 hour, until the topping is golden; rotate the pan halfway through baking. Let cool completely on a rack before cutting into 2-inch bars.
Notes:


- Bars can be stored in at room temperature in an airtight container for up to 3 days.