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Apple Pie Bars
For the crust:
- 1/2 cup unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1 cup all purpose flour
- dash kosher salt
For the apple filling:
- 2 tablespoons unsalted butter
- 3 tablespoons light brown sugar
- 4 Granny Smith apples, peeled, cored and sliced thin
- 1 tablespoon bourbon, optional
- 1 teaspoon cinnamon
- dash nutmeg
- 1/3 cup water as needed
For the topping:
- 1/4 cup walnuts, toasted & rough chopped
- 1 cup quick cooking oats
- 2/3 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1/8 heaping teaspoon baking soda
- 1/8 heaping teaspoon kosher salt
- 1/2 cup unsalted butter, cold, cut into 1/2 inch cubes
- Preheat oven to 350 degrees. Line an 11x7-inch (or 9x9-inch) baking pan with parchment paper. Beat the butter and sugar at medium speed of an electric mixer until light and fluffy. Slowly beat in the flour and salt until a soft dough forms. Press the dough into the bottom of the prepared baking dish. Bake for 10 minutes, or until the dough is set but not brown.
- In a large skillet melt the butter and brown sugar. Add the apples and cook, stirring occasionally, over medium high heat until softened. Stir the water, cinnamon and nutmeg into the apple mixture and cook another 5 minutes or until the apples are caramelized, tender and the liquid is absorbed.
- Set aside to cool while preparing the topping.
- In a medium mixing bowl combine the oats, flour, brown sugar, cinnamon, soda and salt. Using a pastry blender or two knives, cut in the butter until the mixture resemble coarse meal. Stir in the walnuts and press the topping into clumps.
- Spread the apples over the crust and sprinkle with the topping. Press the topping down into the apples to make an even layer. Bake about 40 minutes or until the topping is golden brown. Cool completely then cut into 2-inch bars.
Bourbon Caramel Sauce
- 1 cup granulated sugar
- 3 tablespoons water
- 1/2 cup heavy cream
- 1 tablespoon bourbon
- 1/2 teaspoon Fleur De Sel salt
- Combine the sugar and water in a medium sauce pan. Heat over medium heat until the mixture begins to simmer. Swirl the pan but do not scrape the sides. Continue cooking until the caramel becomes a deep brown amber color. Remove from the heat and add the cream. Whisk taking care not to scrape the sides of the pan. Add the bourbon and salt and whisk until smooth. Cool and store in an airtight container and refrigerate until ready to serve.