Apple Pie Bars

Any day is a good day for apple pie, right? To most people, apple pie is not just a fall or Thanksgiving dessert, it should be enjoyed all throughout the year!

Serving Size: 8 each (2 bars per serving)

Ingredients:

Shortbread

  • ½ cup                    All-purpose flour
  • 1/8 cup                 Sugar
  • 1/8 tsp                  Salt
  • ½ stick                   Butter, unsalted and chilled

Apple Filling

  • 3 lbs                       Honey crisp apples, diced
  • ½ cup                    White sugar
  • ½ cup                    Brown sugar
  • 1 tsp                      Cinnamon
  • 1/8 tsp                  Nutmeg
  • 1/8 tsp                  All spice
  • Pinch                     Salt
  • 4 tbsp                   Butter, salted
  • ¼ cup                    Water
  • Crumble Topping
  • ¾ cup                    All-purpose flour
  • 6 tbsp                   Granulated sugar
  • 6 tbsp                   Light brown sugar
  • 1/8 tsp                  Salt
  • ½ cup                    Old-fashioned oatmeal
  • ¼ lb (1 stick)       Butter, unsalted, cold, diced

Instructions:

  1. To make the shortbread: Preheat oven to 325°F and pam spray a 9×9 inch baking dish lined with parchment paper on bottom.
  2. Using biscuit method in a bowl, knead butter into dry ingredients until dough forms.
  3. Press dough into bottom of baking dish. Set aside.
  4. To make the filling and crumble: In a medium-sized bowl, mix all dry ingredients.
  5. Toss diced apples in with the dry ingredients until fully incorporated.
  6. Melt butter in a medium sauce pot.
  7. Add water and remaining ingredients to pot.
  8. Cook the apples for about 15-20 minutes over medium low heat or until soften.
  9. Immersion blend apple filling, some apple still visible.
  10. Pour on top of shortbread dough in prepared pan and spread evenly.
  11. Mix crumble topping ingredients together and place on top of apple filling.
  12. Bake for about an hour and cool on cooling rack.
  13. Once cooled, place on a cutting board and using a serrated knife, cut off edges.
  14. Cut into 16 squares (or any preferred size) and serve at room temperature.