Apple Pie Bars with Crumble Topping Recipe

1. Preheat the oven to 325 degrees F. Spray a 9×13-inch baking pan with cooking oil. Line with parchment paper, leaving some parchment hanging over the sides so it’s easy to lift the bars out of the pan.

Crust & Topping:

1. In a medium-sized bowl add the flour, oats, sugar, baking powder, and salt. Cut the butter into ½-inch chunks and sprinkle over the dry ingredients.

2. Use fingers to squish the butter into the dry ingredients, breaking it down into small bits and mixing the dry ingredients together. The butter should be the size of small flat peas.

3. Beat the egg in a bowl, then drizzle it over the mixture, tossing with a fork as you go. Once all the egg has been added, continue to toss until the mixture has absorbed the egg and is evenly moist. Don’t worry if the dough seems crumbly.

4. Scoop out 1½ cups of the mixture and place it in another medium-sized bowl. Add the chopped pecans and cinnamon to this mixture and toss to combine. Place in the refrigerator while continuing with the recipe.

5. Dump the remaining dough into the bottom of the lined pan and press down on it firmly to form an even layer of dough at the bottom.

6. Place the pan in the oven and bake for 20 minutes or until the edges of the crust just barely start to turn golden brown and the top of the crust looks dry.

Apple Pie Filling:

1. While the crust is baking, prepare the filling. Peel, core and cut the apples into ¼ inch thick slices.

2. Place the slices in the same bowl where the crust was made in (no need to clean it). Drizzle the apple cider vinegar over the slices, then toss to coat. Add the white sugar, brown sugar, flour, vanilla, cinnamon, nutmeg, and salt. Toss to coat.

3. Once the crust has baked, take it out of the oven and pour the apple filling over the crust. Distribute the apples evenly, making sure the entire pan is covered.

4. Take the crumb topping out from the refrigerator and sprinkle it over the entire apple filling. Place the pan back in the oven for 55 to 60 minutes or until the top of the crumbs are golden brown.

5. Remove the apple pie bars from the oven and let cool completely on a wire rack. Use the overhang of parchment to lift the bars out of the pan and transfer to a cutting board. Cut into 16 bars by slicing straight down firmly with a sharp chef’s knife.

6. Dust bars with powdered sugar right before serving. These bars are great from the fridge, warm from the oven, or at room temperature!