This is a small batch, - inch pan size recipe for apple bars. If you cool them and chill them as directed, they cut easily and stay together very well. If you have a food processor, you can make the crust/topping very quickly. Also, the apples don’t have to be peeled, which is a bonus. I used about 3 fairly small Granny Smiths.
Apple Crumb Bars -- Small Pan
- ¾ cups packed brown sugar
- ¾ cups rolled oats
- 1 ½ cups all-purpose flour
- ¼ plus ⅛ teaspoon baking soda
- ⅜ teaspoon salt – use a little less if using regular salted butter
- 10 tablespoons cold unsalted butter divided use
- 2-3 small apples cored and thinly sliced or chopped
- 2 teaspoons lemon juice divided use
- ½ teaspoon cinnamon
- ½ cup sugar
- 1 ½ tablespoons cornstarch
- ½ cup water
- ½ teaspoon vanilla extract
- ½ cup chopped pecans
- Preheat oven to 350 degrees F. Line a 9 inch square metal pan with non-stick foil or line with parchment paper.
- In a bowl or food processor, combine brown sugar, oats, flour, baking soda and salt. Cut in or process in 9 tablespoons of butter until mixture is coarse and crumbly. Reserve about ¾ cup for topping. Pat remaining into bottom of pan. It will seem dry, but it’s supposed to be.
- Toss apples with half of the lemon juice and arrange in a fairly layer across crust. Sprinkle with cinnamon.
- In a saucepan, combine sugar, cornstarch and water. Turn heat to medium and cook, whisking constantly, until mixture begins to boil and thicken. Remove from heat and stir in vanilla, remaining 1 tablespoon butter and remaining teaspoon of lemon juice. Pour over apples.
- Sprinkle reserved crumbs on top, then sprinkle pecans over crumbs. Bake at 350 degrees F for 35-45 minutes or until top is lightly browned.
- If you’d prefer bars that hold together, let the bars cool completely and then chill before cutting. You can bring them back to room temp after chilling, of course.