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
  1. 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.
  2. 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.
  3. Bake until lightly browned and dry, approximately 10 minutes.
  4. Stir in oats to remaining crumble mixture; reserve.
  5. 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.
  6. In a small bowl, combine cornstarch and lemon juice. Add to apple mixture and cook until thickened, approximately 1 minute. Let cool.
  7. Spread cooled apple mixture over prepared crust in baking pan. Sprinkle reserved oat crumble mixture over apple layer.
  8. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/apple-pie-bars/