Thanksgiving is around the corner… still need something to bring to dinner? Here’s a super easy, super delicious, dish you can whip up and enjoy with friends and family! Keep reading for step by step photos and the recipe 🙂
Above you’ll see all of the things I used for this recipe (minus the oats, I completely forgot to add them to the picture..oops). The recipe can be modified to use vegan-friendly and gluten-free alternatives (like gluten-free flour, vegan butter and so on) and still come out just as delicious!
There are three parts to this recipe
To create the Shortbread Crust, you’ll need:
- 1 cup (8 oz) butter
- 1/2 cup (4 oz) sugar
- 2 tsp (10 g)vanilla extract
- 1/2 tsp (5 g) salt
- 2 cups (16 oz) flour
for the Apple Filling:
- 4 Apples
- 4 tbsp (2 oz) flour
- 4 tbsp (2 oz) sugar
- 1 tsp (10 g) cinnamon
- 2 tsp (20 g) cake spice (nutmeg)
and for the Streusel topping:
- 1 cup (8 oz) oats
- 3/4 cup (6 oz) sugar
- 1/2 tsp (5 g) cinnamon
- 1/2 cup (4 oz) flour
- 1/2 cup (4 oz) butter
And lastly, you’ll need caramel topping and some sea salt for topping 🙂
Ok let’s get started! First preheat your oven to 300F (148C) and while that’s getting to temperature, time to make the shortbread crust!
Stir your melted butter, sugar, vanilla and salt together, then add the flour. Mix everything until evenly combined.
In a lightly greased baking pan (I used a 13×9 inch (33×22 cm) pan) spread your shortbread crust mix evenly and press into the pan. Doesn’t have to be perfect, mine looked like this:
Once evenly pressed into the bottom of your pan, bake in the oven for 15 mins. While this is in the oven, its time to make the apple filling!
Peel and slice up your four apples. In a large bowl, combine your flour, sugar, cinnamon, cake spice (nutmeg) into a well mixed, dry mixture. Toss your apples into the dry mixture and make sure they are evenly coated.
Set apple mixture aside and take out another bowl, time to make the streusel topping.
In your clean bowl, whisk your oats, sugar, cinnamon and flour together. Cut your butter into small cubes and toss into the mixture. You can stir this mixture till it resembles a crumb-like texture.
Ok, once your crust is done baking for 15 mins, take it out of the oven and then turn your oven up to 350F (176C). While the oven is getting to temperature, it’s time to put everything together.
Pour and evenly spread your apple mixture over the crust.
Don’t worry, the apples will cook down in the oven and won’t look ridiculous 😉 Once your apples are all nicely spread onto your crust, time to sprinkle your streusel mixture on top!
Ta-Da!!!! Time to pop the pan into the oven! Bake your applebars for 30-35 mins. You’ll know they’re ready once the streusel reaches a light golden brown color. Once you remove them from the oven, allow them to cool for about 20 mins before adding your caramel topping. To add the topping, simply warm your caramel then using a spoon, dip the spoon into the caramel mixture and then allow the caramel to drip over your apple bars. Once you’ve got the desired amount of caramel, sprinkle a little bit of sea salt over top, cut into bars and serve 🙂
The apple bars should keep for 3 days in the refrigerator and 3 months if frozen. They’re enjoyable both warm and cold. Warm apple bars with a side of vanilla ice cream make for a great dessert next to all of the pies and cookies we’ll be seeing this Thanksgiving.