Apple Crisp Bars

Fall = apples, right?

I bought a 10lb bag of Nittany apples at the farmers market.  After a taste test of all the apples the market had to offer (Stayman, Rome, Jonagold and more!) it seemed that this was the best-tasting, best-for-storage-in-the-basement-fridge apple.  Yum.

Besides snacking, I had one ulterior motive for these apples-- this recipe for Apple Pie Bars.  This blog is great, especially for seasonal crafty food things.  A friend of mine celebrates the end of each week with fun food and family (Fun Food Friday), and I am working to adapt a version of that in our home to embrace fun and try new culinary treats.

So, Apple Crisp Bars.  Most of the original recipe for the apples is intact, although I increased the seasonings and decreased the sugar.  The biggest change I made was to use a 'crisp' topping in lieu of the top pie crust.  This added another layer of texture to the treat, although it did make it more messy.

Ah well, fun = mess, right?

Apple Crisp Bars

• 1 pie crust (store-bought or homemade)
•  6 cups chopped apples (no need to peel)
• 1/2 cup sugar
• 1 cup brown sugar
• 1/4 cup flour
• 1 Tbsp cinnamon
• 1 tsp nutmeg
• 1 tsp vanilla extract

Topping:

• 1 cup oats
• 1 cup flour
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 3/4 cup chopped nuts (pecans or walnuts, I think)
• 6 Tbsp softened butter

1.  Heat the oven to 375 degrees
2.  Roll the crust to fit the bottom of a 9x13 baking pan.  If the crust tears, patch it together with your fingers-- this is a great job for the kids.
3.  In a large bowl, mix apples, sugar, brown sugar, flour, vanilla and spices.
4.  Pour apple mixture into the pan on top of the crust, spreading it to cover the crust evenly.
5.  Use the same bowl and mix up the crisp ingredients, taking care to blend the butter in well.  Pour this over the apples, and again, spread to cover evenly.
6.  Bake for 50 minutes, and allow to rest for five minutes before serving.