Perfect for celebrating Thanksgiving, this cozy dessert is a tea-size (and some may say even more decadent) version of traditional apple pie. Pictured with our Maple-Walnut Brandy Snaps and Pumpkin Macarons.
Apple Pie Bars
Serves: 25 to 30
Ingredients
- 2 cups all-purpose flour
- 3⁄4 cup granulated sugar, divided
- 1⁄2 cup firmly packed light brown sugar
- 1 teaspoon fresh lemon zest
- 1⁄2 teaspoon fine sea salt
- 3⁄4 teaspoon apple pie spice, divided
- 3⁄4 cup cold unsalted butter, cubed
- 1 large egg yolk
- 1⁄4 cup quick-cooking oats
- 3 cups peeled, cored, and 1⁄4-inch-sliced Granny Smith apples
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 375°. Line an 8-inch baking pan with parchment paper, letting excess parchment hang over sides of pan. Spray parchment with baking spray with flour.
- In the work bowl of a food processor, pulse together flour, 1⁄2 cup granulated sugar, brown sugar, zest, salt, and 1⁄2 teaspoon apple pie spice until combined. Add cold butter, pulsing until mixture is crumbly. Add egg yolk, pulsing until a loose dough forms. Firmly pat 3 cups crumble mixture into bottom of prepared pan.
- Bake until lightly browned and dry, approximately 10 minutes.
- Stir in oats to remaining crumble mixture; reserve.
- In a medium skillet over medium heat, stir together apples, remaining 1⁄4 cup granulated sugar, and remaining 1⁄4 teaspoon apple pie spice. Cook until apples are tender and release their juices, 7 to 10 minutes.
- In a small bowl, combine cornstarch and lemon juice. Add to apple mixture and cook until thickened, approximately 1 minute. Let cool.
- Spread cooled apple mixture over prepared crust in baking pan. Sprinkle reserved oat crumble mixture over apple layer.
- Bake until golden brown, approximately 35 minutes. Let cool completely on a wire rack. Using parchment as handles, lift from pan and onto a cutting surface. Trim approximately 1⁄2 inch from edges. Cut into 1 1⁄4-inch squares. Serve immediately, or place in a single layer in an airtight container and refrigerate until needed, up to 3 days. Serve cold or at room temperature.
