Apple Pie Bars

 

For me in the fall for dessert I either want an apple or pumpkin dessert. This is an easy to make apple dessert that has a wonderful streusel topping and actually you use two thirds of that same dough for the crust that you pat on the bottom. Think French apple pie only you don't have to spend time rolling out a pie crust. When it was cool I topped it with a drizzle of glaze, and of course it always makes it that much better with a scoop of ice cream.

INGREDIENTS

Apple Filling

• 4 to 5 cups peeled, sliced then chopped apples. I used 2 Granny Smith and 3 Gala apples.
• 2 Tablespoons granulated sugar
• 2 1/2 Tablespoons flour
• 2 teaspoons lemon juice
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Crust & Streusel

• 2 cups all purpose flour
• 13 Tablespoons cold butter, cut into small cubes
• 1/2 cup granulated sugar
• 1 teaspoon cinnamon

Glaze (optional)

• 1 cup powdered sugar
• 1 Tablespoon milk and mix, then add one more and mix and add till desired thickness
• 1 teaspoon vanilla 

DIRECTIONS

Preheat oven to 350 degrees. Spray 8 inch oven proof dish and line the bottom and two sides with one continuous piece of parchment paper, about 2 inches of overhang on each side

Peel, core, slice and chop apples into small pieces. Place the chopped apples into a medium bowl. Toss the apples with the lemon juice, sugar, flour, cinnamon and nutmeg. Set the bowl aside.

For the crust and streusel combine flour, cinnamon, and sugar in a large bowl. Add the cold cubed butter and cover with the flour mixture so you can cut the butter into the flour mixture easily. You can use a pastry blender or just your hands.

Spread 2/3 of the mixture in the dish and pat down with your fingers. Add the apple mixture over the dough and spread evenly. To put the streusel on over the apples take a little hand full at a time and squeeze the dough together and the break it apart as you sprinkle it. This will leave you with some larger chunks of streusel which is what you want instead of crumbs.

Bake for 55 minutes in a 350 oven until the top is golden brown. Let it cool for 2 hours. This is when you drizzle the glaze if you want. Let the glaze harden for 10 minutes or so. Lift the bars out by the paper sides and then cut into 9 inch squares. Top with ice cream if desired