by Heather Harris Brady
It’s hard sending a child to college, it’s harder still when they come home down two jean sizes! So part of the reason I don’t post as much lately is simply that I spend a lot of time baking and mailing. While I do bake a lot of my son’s favorites to send, I do try to mix in surprises – like these apple pie bars. Apple pie is one of his favorite desserts, but it’s hard to deal with in a dorm room with a tiny fridge and no place to wash up.
Given that, I tried to pack all the pie goodness in these individual servings that he can take out of the freezer as need arises. I started with a base from my chocolate oatmeal bars and took it from there. You could have these as-is, or you could fancy them up by plating them and topping each one with a scoop of ice cream.
Apple Pie Bars, Makes about 16 2.5″ servings
For the bars:
2½ c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. (2 sticks) unsalted butter, at room temperature
1 c. light brown sugar
1 t. cinnamon
2 large eggs
3 cups old-fashioned oats
5 c. peeled and sliced baking apples
For the glaze:
1 t. vanilla
2 c. powdered sugar
1 t. water
Preheat the oven to 400. Combine the sugar and butter in a mixing bowl and mix well.
Beat in the eggs.
Mix in the rest of the dry ingredients.
Reserve a cup of the mixture, press the rest into a greased baking sheet (mine’s about 14″ square).
You’ll have to flour your hands, the dough’s quite sticky. Put the sheet into the oven and bake for about 12 minutes, until the edges start to lightly brown.
While the crust is baking, heat two tablespoons of butter in a frying pan. When the butter’s melted add the apple slices.
Saute over medium heat until the apples are just barely tender.
Reduce the oven to 375. Spread the sauteed apples over the hot crust and sprinkle with cinnamon.
Then dot the top with the rest of the reserved crust mixture.
Return the sheet to the oven and bake for another 15 minutes, until the streusel is brown.
Cut into squares while still warm.
When the bars are cool stir up the glaze (just stir all the ingredients together) and drizzle it over the top.
Once the glaze has set you can package them (for college shipping!) or store them in an airtight container. I would put them in the refrigerator to keep longer than two days.