A Thanksgiving dessert classic, but in bar form! Sweet, cinnamon-spiced apples are layered between a toasted oat base and crumb topping, then baked until they reach golden-brown perfection.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Granny Smith Apple
Remove 8 tbsp butter from the fridge and set aside to come up to room temperature. Before starting, preheat the oven to 350°F. Wash and dry all produce. Peel, core, then cut apples into 1/4-inch pieces. Juice lemon. Heat a large non-stick pan over medium heat. When hot, add 1/4 cup packed brown sugar and 2 tbsp butter. (NOTE: Do not use softened butter; save this for step 2.) Stir until sugar dissolves and mixture comes to a simmer, 2-4 min. Stir in cream until mixture is combined, 1 min. Add chopped apple, 1/2 tsp cinnamon, 1/8 tsp salt and 1 tbsp lemon juice. Cook, stirring occasionally, until apples soften and mixture thickens slightly, 8-10 min. Remove the pan from heat.
Meanwhile, grease an 8x8-inch metal baking tin with 1 tsp softened butter. Line the base and sides with a piece of parchment paper, leaving a 2-inch overhang on the sides. (NOTE: This will help you remove the bars from the tin later on.) Press down on the parchment to adhere. Add oats, 3/4 cup flour, coconut, remaining brown sugar, remaining cinnamon, baking soda and 1/4 tsp salt to a large bowl. Whisk until combined. Add remaining softened butter, then combine with your fingertips until mixture is crumbly but holds together when squeezed.
Press two-thirds of the oat mixture into the base of the prepared pan. (TIP: Use the back of a measuring cup to help smooth out the oat mixture.) Spoon apple mixture over top, then spread into an even layer. Sprinkle with remaining oat mixture. Bake in the middle of the oven until topping is golden-brown and apples are fragrant, 25-30 min
Place the baking tin on a wire rack to cool for 5 min before transferring to the freezer to cool completely, 30-40 min. Run a sharp knife around the edges of the tin, then remove bars by pulling on the parchment paper. Remove bars from the tin and slice into squares using a sharp knife