I love Yvonne's book, 'One Bowl Baking'! Can't wait to make a batch of these bars!
Buy a copy of Yvonne's wonderful book: One Bowl Baking
From Yvonne: These buttery streusel topped apple bars are special because they’re assembled right in the pan, saving both time and having to dirty extra bowls. I especially love the scent of the apples and warm cinnamon that fills the kitchen as these bars bake. Perfect for the cool days of Fall and Winter.
You will need:
2 cups (6 ounces) rolled oats
1 ¼ cups (6 ¼ ounces) all-purpose flour
1 cup (7 ounces) packed light brown sugar
1 ¼ teaspoons cinnamon, divided
3/4 teaspoon salt
1/4 plus 1/8 teaspoon baking soda
12 tablespoons (6 ounces) unsalted butter, melted
2 pounds (about 5 to 6 large) Granny Smith apples
2 tablespoons granulated sugar, divided
1 tablespoon fresh lemon juice from 1 lemon
- Place an oven rack in the middle position. Preheat the oven to 375°F.
- Combine the oats, flour, brown sugar, 1 teaspoon of the cinnamon, the salt, and the baking soda directly into a 13 x 9 x 2-inch nonstick pan. Add the butter and stir until moistened. Reserve 1 cup of the crumbs and set aside. Firmly press the remaining mixture into the bottom of the pan.
- Spread half of the apple slices evenly over the crust. Sprinkle 1 tablespoon of the sugar, the lemon juice, and the remaining ¼ teaspoon cinnamon over the apples.
- Layer on the remaining apples, and then sprinkle the remaining sugar over the top. Scatter the reserved oat mixture over the apples and cover the pan tightly with foil.
- Bake for 30 minutes to start to soften the apples. Remove foil and continue to bake until the oat topping is golden and the apples are tender, about 30 minutes more.
- Set the pan on a wire rack to cool. Cut into rectangles.
Mix-in-the-pan means less dirty dishes!
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