Apple Pie Bars with Buttery Pecan Crumb Topping

I think I might like this recipe for Apple Pie Bars more than an actual apple pie. The buttery shortbread crust and crumb topping rival any pie crust, in my opinion. Plus, I find it so much easier to prepare, transport, and serve the squares, especially after you let this dessert cool and set. I like to cut and serve the squares in cupcake liners, which makes them festive and easy to handle. I like combining various tart and sweet apples that stand up well to baking. There are so many beautiful varieties available during the fall season so don’t be afraid to mix and match all the flavors nature has to offer.

Ingredients:

For the shortbread crust:

• 3/4 cup (1 1/2 sticks) butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 cups all purpose flour
• 1/2 teaspoon kosher salt

For the filling:

• 6 large apples, peeled, cored, and sliced ( I have used various combinations including–Granny Smith, Gala, Pink Lady, Braeburn and Golden Delicious)
• juice of 1/2 lemon
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon pure vanilla extract

For the topping:

• 1 1/2 cups all-purpose flour
• 1 cup chopped pecans
• 1 cup packed brown sugar
• 1/2 tesaspoon kosher salt
• 3/4 cup (1 1/2 sticks) melted butter

Directions:

Preheat oven to 350 degrees and line a 9X13 inch pan with parchment paper then grease with cooking spray. In an electric mixer fitted with a paddle attachment, beat butter and sugar together until light and fluffy, approximately two minutes. Sift and add flour and salt and mix on low, until just combined. Press into the prepared pan about 1/2 inch up the sides. Refrigerate for 20 minutes. Bake until lightly golden, approximately 18-20 minutes, and set aside to cool.

For the filling, in a large bowl toss apples, lemon juice, brown sugar, cinnamon, nutmeg, and vanilla together and mix well. Spread apples over the crust. In a medium bowl, whisk together the flour, pecans, brown sugar, and salt. Stir in melted butter until coarse clumps form. Sprinkle crumb topping over apples and bake until the top is golden and apples are soft for about 1 hour.

Let cool at least 15 minutes, then cut into squares and dust with powdered sugar before serving. Serves 20.

Photo credit: Rose Kesting