Crumb Topped Apple Pie Bars


When you think of apples, one of the logical places to go is apple pie! Tender, flaky crust paired with soft, juicy, cinnamon apple filling. It is another classic. Well, I have a twist on that classic today.

These apple pie bars are all that you would expect from an apple pie, but includes a sweet sugar glaze. You can always lose the glaze and top with ice cream, if you prefer.  Either way they are divine! Keep in mind my tip from yesterday  Рuse a combination of apples in this recipe. My favorite is Granny Smith with Gala. I think they compliment each other well.

Also, the crust is a no roll crust. It comes out crumbly and you press it into the 9 x 13 pan. It makes this much easier to make than a regular pie crust.

Crumb Topped Apple Pie Bars | realmomkitchen.com

Crumb Topped Apple Pie Bars
 
Ingredients
  • Crust:
  • 2 cups flour
  • ½ cup sugar
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup cold butter, cut into pieces
  • 2 egg yolks, beaten
  • Filling:
  • 4 cups of ⅛ inch apple slices (no peel)
  • ½ cup sugar
  • ¼ cup flour
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • Cinnamon Glaze:
  • 2 cups powdered sugar
  • 2-3 Tbsp milk
  • ¼ tsp cinnamon
  • ½ vanilla
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine the flour sugar, salt and baking powder for the crust. Add the butter and cut it in with a pastry cutter until crumbly.
  3. Add the egg yolks to the crumbly mixture.
  4. Press half of the crust mixture into the bottom of a greased 9 x 13 inch baking dish. Set aside remaining half of the crust.
  5. In another bowl, combine all of the filling ingredients together. Spread filling mixture evenly over crust that has been pressed into the 9 x 13 pan.
  6. Sprinkle the remaining reserved crust over the filling.
  7. Bake at 350 degrees for 35-40 minutes until crust begins to turn golden brown. Remove from oven and allow to cool.
  8. In a small bowl whisk together the glaze mixture until smooth. Drizzle over cooled bars. Makes 12-16 bars.

Recipe adapted from Simple Savvy Recipes.

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