Apple Pie Bars
Makes at least 12 to 16 bars
  • 1+1/2 Sticks Unsalted Butter, room temperature
  • ⅜ Cups White Granulated Sugar
  • 1+1/2 Cups All-Purpose Flour
  • ¼ Teaspoon Salt
  • ½ Cup Roasted Pecans, finely chopped
  • 6 Apples (I used Granny Smith and Fugi), peeled, cored, and cut into ¼in. slices
  • 3 Tablespoons Unsalted Butter
  • ¼ Cup Light Brown Sugar
  • 1+1/2 Teaspoons Ground Cinnamon
  • 1+1/2 Sticks Unsalted Butter, diced and chilled
  • ¾ Cup Light Brown Sugar
  • 1 Cup Flour
  • ¾ Cup Instant Oats
  • ¾ Cup Old Fashioned Rolled Oats
  • ½ Teaspoon Ground Cinnamon
  • ¼ Teaspoon Baking Soda
  1. Preheat oven to 375F. Line a 9x13inch pan with parchment paper. Set aside.
  2. Make crust first. Beat butter and sugar until light and fluffy - about 2 minutes. With mixer on low, mix in flour, pecans, and salt...mix until combined.
  3. Press dough into the bottom of prepared pan and with a fork, poke holes into the crust. Place in preheated oven for 15 to 20 minutes until it start to turn golden brown. Remove and let cool while you prepare filling and topping.
  4. Prepare filling. In a large skillet over medium-high heat, melt 3 tablespoons butter. Stir in brown sugar. Add apple slices and toss to coat. Cook for about 10 minutes until apples begin to soften.
  5. Stir in cinnamon.
  6. Continue to cook apples for an additional 10 minutes, stirring frequently. You may need to add water to prevent scorching ( I had to add about ¼ cup towards the end) The apples will be very tender and caramelized when done. Remove from heat and spread evenly over crust.
  7. Prepare topping.
  8. In a large mixing bowl, combine chilled butter (diced), both types of oats, brown sugar, flour, cinnamon, and baking soda. Cut butter into the dry ingredients using a pastry blender or two knives until the mixture resembles coarse meal.
  9. Scatter crumb topping across apple filling. Place in preheated oven for about 40 to 50 minutes until topping is golden brown and filling is bubbly.
  10. Let bars cool on wire rack before cutting. Store in airtight containers.
Recipe by Fork Vs Spoon at