Apple Bars
A single cold-butter oat crumble forms both layers around a thin apple filling, finished with a thin milk glaze.
Ingredients
For the crust and topping
- 2 cups all-purpose flour
- 1.5 cups old-fashioned oats
- 0.5 cups granulated sugar
- 0.75 cups brown sugar
- 1 cup unsalted butter, cold and cubed
- 0.5 teaspoon salt
- 1.5 teaspoons ground cinnamon divided: 1 teaspoon crumbs, 1/2 teaspoon filling
- 0.25 teaspoon ground nutmeg optional, for filling
For the apple filling
- 3 cups apples, peeled and chopped
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For the glaze
- 0.5 cups powdered sugar
- 1–2 tablespoons milk for glaze
Instructions
- Line a 9-by-13-inch pan with parchment and set the oven to 350°F. Combine flour, oats, both sugars, salt and 1 teaspoon of the cinnamon. Work cold cubed butter through the dry mixture to form coarse crumbs.
- Set aside exactly 1 1/2 cups crumbs. Press the remainder into an even base and bake 10–12 minutes until set.
- Coat chopped apples with lemon juice, cornstarch, vanilla, the final 1/2 teaspoon cinnamon and optional nutmeg. Spread over the base, scatter the reserved crumbs and bake another 30–35 minutes, or until golden with bubbling juices and tender apples.
- Cool the pan on a rack completely, allowing about 90 minutes or longer as needed. Mix powdered sugar with 1 tablespoon milk, increasing up to 2 tablespoons for a drizzle, and apply to the cool slab. Lift out and divide into 12 bars.
Notes
- Cover cooled bars and refrigerate; use within three to four days.
- Cooling takes about 90 minutes and can take longer; slice only once the slab has cooled completely.