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Apple Crisp Mix-in-the-Pan Bars
One Bowl Apple-Crisp Bars Photo courtesy of Evan Sung

Some people would argue that part of the fun of baking is making a real mess in the kitchen. We beg to differ. That’s why we’re so into the premise of Yvonne Ruperti’s new cookbook, One Bowl Baking. Ruperti delivers fuss-free recipes for baked goods and desserts that eliminate extra steps, extra appliances, even extra bowls. Creations like these moist apple-crisp bars come together quickly and are just the thing for bakers who love the convenience of a mix but the appeal of made-from-scratch authenticity.

Makes 12 bars

3 cups old-fashioned oats

1¾ cups whole-wheat pastry flour

1½ cups packed light-brown sugar

1¾ teaspoons cinnamon

1 teaspoon kosher salt

½ teaspoon baking soda

1 cup plus 2 tablespoons (2¼ sticks) unsalted butter, melted

2 pounds Granny Smith or Cortland apples--peeled, cored, halved and thinly sliced

1 tablespoon granulated sugar

1 tablespoon fresh lemon juice (from about ½ lemon)

1. Preheat the oven to 375° and place a rack in the middle position. Line a 9-by-13-inch baking pan with parchment paper.

2. In the baking pan, combine the oats with the flour, brown sugar, 1½ teaspoons of the cinnamon, the salt and the baking soda. Add the butter and stir until combined. Remove 2 cups of the crumbs from the pan and set aside. Firmly press the remaining mixture into the bottom of the pan to cover.

3. Spread half the apple slices evenly over the bottom crust. Sprinkle ½ tablespoon of the granulated sugar, the lemon juice and the remaining ¼ teaspoon cinnamon over the apples. Layer on the remaining apples, then sprinkle the remaining ½ tablespoon granulated sugar over the top.

4. Scatter the reserved oat mixture over the apples and cover the pan tightly with foil. Bake for 30 minutes to begin softening the apples. Remove the foil and bake for 20 minutes longer or until the oat topping is golden and the apples are completely tender. Transfer the baking pan to a wire rack to cool. To serve, cut into rectangular bars.


Recipe reprinted with permission from ONE BOWL BAKING: SIMPLE, FROM SCRATCH RECIPES FOR DELICIOUS DESSERTS © 2013 by Yvonne Ruperti, Running Press, a member of the Perseus Books Group.

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