Ingredients
- Crumb Topping Ingredients:
- 3/4 cup, plus 2 Tbsp. sugar
- 3/4 cup slightly soft butter (1-1/2 sticks)
- 1 Tbsp. lemon zest
- 3 egg yolks
- 1 tsp. vanilla
- 2 cups, plus 2 Tbsp. all-purpose flour
- 1/4 tsp. salt
- 4 cups peeled, chopped fresh apples
- 2 Tbsp. lemon juice
- 1/2 cup golden raisins
- 1/2 tsp. cinnamon
- Nonstick cooking spray
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 tsp. cinnamon
- 1/2 cup butter (1 stick), cubed
- 1/2 cup uncooked old-fashioned rolled oats
- 1/2 cup chopped walnuts
Preparation
Step 1
Preheat oven to 350°F. Prepare 9'' x 13'' pan by lining with parchment paper or foil leaving a one-inch overhang for easy release. Spray with nonstick cooking spray.
Prepare shortbread crust by combining 3/4 cup sugar, 3/4 cup butter, and 1 Tbsp. lemon zest with flex edge beater in mixing bowl. Add 3 egg yolks and 1 tsp. vanilla and beat until well-blended. Add in 2 cups all-purpose flour and 1/4 tsp. salt and mix until just combined. Press the dough into the prepared pan and bake for 25 minutes. Set pan aside on wire rack.
Prepare apple filling by mixing 4 cups of apples, 2 Tbsp. lemon juice, 1 cup golden raisins, 2 Tbsp. flour, 2 Tbsp. sugar, and 1/2 tsp. cinnamon together. Spread the mixture over the warm shortbread crust.
Prepare the crumb topping (I use the mini chop bowl of my food processor). Combine and cut in together until the mixture resembles coarse crumbs: 1/2 cup flour, 1/2 cup packed brown sugar, 1/2 tsp. cinnamon, and 1/2 cup (1 stick) butter. Stir in 1/2 cup rolled oats and 1/2 cup chopped walnuts. Sprinkle crumb topping over filling, lightly pressing into place.
Bake for 30 - 35 minutes, or until topping is bubbly and golden brown. Cool completely on a wire rack before cutting into bars. Store bars, covered, in the refrigerator