PERFECT MILK PUNCH PANNA COTTA1 c. half and half, divided1 (0.25-oz.) envelope unflavored gelatin1/3 c…
Apple Pie Crunchy Bars
Apple Pie Crunchy Bars
| Apple Pie Crunchy Bars | Print |
Recipe By: Alice Morrow
Apple Pie Crunchy Bars
Ingredients
- Crust:
- 3 sticks unsalted butter, softened
- ¾ c. sugar
- 3 c. flour
- ½ t. kosher salt
- Filling:
- 6 T. unsalted butter
- ½ c. light brown sugar
- 12 Granny Smith apples, about 6 lbs., peeled, cored and thinly sliced
- ¼ t. freshly grated nutmeg
- 1 c. water, as necessary
- Topping:
- ¾ c. walnuts
- 3 c. quick-cooking oats
- 2 c. flour
- 1 ½ c. light brown sugar
- 1 ¼ t. cinnamon
- ½ t. baking soda
- ½ t. kosher salt
- 3 sticks unsalted butter, cut into ½” cubes and chilled
Instructions
- Crust: Preheat oven 375. Line 17x15” rimmed baking sheet with parchment paper. In standing mixer fitted with paddle, beat the butter with sugar until light and fluffy. At low speed, beat in flour and salt until a soft dough forms. Press dough over bottom of prepared pan and ½” up sides in even layer. Bake in center of oven for 20 minutes, until crust is golden and set. Let cool on a rack.
- Filling: In each of 2 large skillets, melt 3 T. butter with ¼ c. brown sugar. Add apples to skillets and cook over high heat, stirring occasionally, until softened. Stir half of cinnamon and nutmeg into each skillet. Cook until apples are caramelized and very tender and liquid is evaporated. Scrape up any bits stuck to bottom of skillet. Add up to ½ c. water in each skillet to prevent scorching. Let cool.
- Topping: Spread walnuts in pie plate. Toast until golden in oven. Let cool, coarsely chopped. In bowl, mix oats, flour, brown sugar, cinnamon, soda and salt. Using a pastry blender, cut butter until mixture resembles coarse meal. Stir in walnuts and press the mixture into clumps.
- Spread apple filling over crust. Scatter crumbs on top, pressing lightly into an even layer. Bake in center of oven for 1 hour, until golden. Rotate pan, halfway thru cooking.
- Let cool completely. Cut into 2” bars. Store in airtight container for 4 days or freeze. Makes 4 dozen.
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