In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a delicious, seasonal dessert to make after apple picking. I found the recipe in "One Bowl Baking: Simple, From Scratch Recipes for Delicious Desserts," by Yvonne Ruperti (Running Press; $22).
Apple Crisp Mix-in-the-Pan Bars
(Makes 12 bars)
- 2 cups rolled oats
- 1 1/4 cup all-purpose flour
- 1 cup packed light brown sugar
- 1 1/4 teaspoon cinnamon, divided
- 3/4 teaspoon salt
- 1/4 plus 1/8 teaspoon baking soda
- 12 tablespoons unsalted butter, melted
- 2 pounds (about 5 or 6 large) Granny Smith or Cortland apples, peeled, cored, halved and sliced thin, divided
- 2 tablespoon sugar, divided
- 1 tablespoon fresh lemon juice from 1 lemon
1. Place an oven rack in the middle position. Preheat the oven to 375 F.
2. Combine the oats, flour, brown sugar, 1 teaspoon of the cinnamon, salt and baking soda directly into a 13 x 9 x 2-inch pan. Add the butter and stir until moistened. Reserve 1 cup of the crumbs and set aside. Firmly press the remaining mixture into the bottom of the pan.
3. Spread half of the apple slices evenly over the crust. Sprinkle 1 tablespoon of the sugar, lemon juice and the remaining 1/4 teaspoon cinnamon over the apples.
4. Layer on the remaining apples and then sprinkle the remaining sugar over the top.
5. Scatter the reserved oat mixture over the apples and cover the pan tightly with foil.
6. Bake for 30 minutes to start to soften the apples. Remove foil and continue to bake until the oat topping is golden and the apples are tender, about 30 minutes more.
7. Set the pan on a wire rack to cool. Cut into rectangles.