Bars: Preheat your oven to 350 degrees F (180
degrees C) and place the oven rack in the center of the oven. Line the
bottom and sides of an 8 inch (20 cm) square baking pan with foil or
parchment paper. Then butter
or spray with a non stick cooking spray.
Streusel Topping: Place the pecans
on a baking sheet and bake for about 6-8 minutes or until lightly brown and
fragrant. Let cool and then coarsely chop.
In an electric
stand mixer, fitted with the paddle attachment, or with a hand mixer, place the
flour, sugar, cinnamon, rolled oats, and chopped nuts and beat until combined.
Add the chunks of butter and mix until the mixture starts to form clumps. Set
In an electric stand mixer, fitted with the paddle attachment, or with a hand
mixer, place the butter and brown sugar and beat until combined and smooth. Add
the flour and salt and beat until the flour is moistened and you have coarse
crumbs (not a solid ball of dough).
Press the mixture onto
the bottom of the prepared pan and bake for about 13-15 minutes or until light
Remove from oven and place on a wire rack while you make the filling.
In a bowl, combine the apple slices, sugar, and cornstarch. Evenly spread the sliced apples
over the baked shortbread crust. Then evenly spread the Streusel Topping over
the apples. Bake for about 40 to 50 minutes
or until the topping is golden brown and the apples are soft and tender when
pierced with a knife. Remove from oven and place on a wire rack to cool
completely. To cut into bars, remove the bars from the pan and place on a
cutting board. With a sharp knife cut into 16 bars. Can be stored in the
refrigerator for three to five days.
Makes about 16
Apple Crisp Bars.
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cup (35 grams) pecans or walnuts
1/4 cup (32 grams) all purpose
1/4 cup (50 grams) light
brown sugar, firmly packed
1/2 teaspoon ground
1/3 cup (30 grams) old-fashioned rolled
4 tablespoons (55 grams)
tablespoons (85 grams) unsalted butter, at room temperature
3 tablespoons (40
grams) light brown sugar, firmly packed
1 cup (130 grams) all
(1 gram) fine kosher salt
4 cups apples
cored, and cut into 1/8 inch slices) (about 3 medium Apples) Use a firm textured
apple that will keep its shape when baked - Honeycrisp,
Braeburn, Gala, Golden Delicious, Granny Smith and Jonagold are some good choices.
1 1/2 tablespoons (20
grams) granulated white sugar, or to taste
(4 grams) cornstarch