Apple Streusel Bars
A delightful treat combining tender baked apples and crunchy streusel topping, perfect for any occasion.
Ingredients
For the crust
- 2 ½ cups all-purpose flour for structure
- ⅓ cup granulated sugar adds sweetness
- ½ teaspoon salt enhances flavor
- 1 cup unsalted butter cold and cut into pieces
For the filling
- 5 cups peeled and diced apples adds moisture and sweetness
- 1 tablespoon lemon juice balances sweetness
- 1 cup packed light brown sugar deepens flavor
- ¼ cup all-purpose flour thickens filling
- 2 teaspoons ground cinnamon adds warmth
- ⅛ teaspoon ground nutmeg enhances flavor
For the topping
- ¼ cup light brown sugar packed for topping sweetness
- ½ cup old-fashioned rolled oats provides texture
- ½ cup chopped pecans adds crunch
Instructions
Preparation
- Preheat your oven to 375°F. Prepare a 13x9-inch pan by lining it with aluminum foil, leaving some overhang on the sides. Lightly spray the foil with nonstick spray.
- In a medium mixing bowl, combine the flour, granulated sugar, and salt. Mix these dry ingredients together well. Then, incorporate the cold, diced butter into the mixture.
- Set aside 1 ¼ cups of the dough for the topping later. Firmly press the remaining dough into the bottom of your prepared pan to create a crust.
- Bake the crust for about 15 minutes or until it turns lightly golden brown.
Filling
- While the crust is baking, in a large mixing bowl, add the diced apples and lemon juice. Toss them to combine, and then add in the brown sugar, flour, cinnamon, and nutmeg.
- Once the crust is out of the oven, pour the apple filling over it, spreading it evenly.
Topping
- For the topping, mix the reserved dough with the brown sugar, oats, and chopped pecans in a separate bowl.
- Sprinkle the topping evenly over the apple filling.
Baking
- Bake the bars in the oven for 45-55 minutes, or until the topping turns golden brown.
- Allow the bars to cool completely in the pan on a wire rack before cutting them into squares.
Notes
Use firm apples for better texture. Ensure the butter is cold for a flakier crust. Don't skip the cooling step before cutting the bars to maintain clean edges.