All the flavors of fall come together in this recipe from Simply Recipes.
Ingredients
For the crust and topping
2 cups flour
1 1/2 cups rolled oats
1 cup white sugar
1 tsp. baking powder
1/4 tsp salt
1 cup cold unsalted butter
1 large egg
3/4 cup chopped pecans
1 tsp. cinnamon
For the Filling
2 1/2 pounds baking apples - about 5 medium to large apples
2 Tablespoons apple cider vinegar
1/4 cup white sugar
2 Tablespoons brown sugar
2 Tablespoons flour
1 tsp vanilla
1 tsp cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
To Finish
Powdered Sugar
Instructions
Preheat oven to 325 degrees. Spray a 9x13 inch baking dish with cooking oil. Line with parchment paper, hanging over the edge to lift the bars out of the pan.
In medium bowl, combine oats, flour, sugar, baking powder and salt.
Cut the butter into 1/2 inch chunks and sprinkle over the flour mixture. Cut in with a pastry cutter until it is the size of small peas.
Beat the egg in a small bowl with a fork and then drizzle it over the mixture. Toss with a fork. Once all the egg has been incorporated, continue to toss until the mixture is evenly moist.
Place 1 1/2 cups of the mixture in a bowl. Add pecans and cinnamon. Place in refrigerator.
Place remaining dough into the bottom of the lined baking pan. Press it down to form an even crust over the bottom on the pan. Place in oven and bake for 20 minutes or until edge just begin to turn golden brown.
Prepare the apples by peeling, coring and cutting into 1/4 inch slices. Place the apples in bowl. Drizzle with vinegar and toss to coat. Add white sugar, brown sugar, flour, vanilla, cinnamon, nutmeg and salt. Toss to coat.
After the crust has baked, pour the apples on top of the crust. Distribute evenly over the crust.
Top with the refrigerated crumb mixture.
Bake for 55 to 60 minutes or until golden brown.
Remove from oven and allow to cool on wire rack. Use the overhanging parchment paper to remove from pan. Cut into bars.
Dust with powdered sugar just before serving.