Apple Pie Bars

If you like Apple Pie but don't feel like going to all the work to make one, try these bar cookies. They're amazing! I like to eat them fresh out of the oven, they'd be great with vanilla ice cream. The recipe says to make them in a springform pan and cut into wedges. My picture shows them cut into squares because I made a double batch and baked them in a rectangle pan. Either way works just fine. Enjoy!

Apple Pie Bars (adapted from Cuisine at Home)

Base and Streusel:
2 cups all-purpose flour
3/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
6 tablespoons cold unsalted butter
3 tablespoons milk
3 tablespoons unsalted butter, melted

Apple Pie Filling:
3 1/2 cups tart apples (like granny smith) peeled, cored and diced
1/3 cup sugar
1/4 cup heavy cream (use milk if you don't have it)
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of salt

Preheat oven to 350°; coat a 10-inch springform pan with removable bottom with nonstick spray.

Combine 2 cups flour, brown sugar, cinnamon, and salt for the base and streusel mixture in a bowl. Transfer 3/4 cup of the mixture to a second bowl; set aside for the streusel. Cut 6 tablespoons cold butter and milk into the remaining dry ingredients using a pastry blender or your fingers. Mix until clumps form.

Pat mixture evenly into prepared pan, using the bottom of a measuring cup to tamp down the dough. Bake for 15-20 minutes, or until set and golden at the edges. Stir melted butter into the reserved streusel mixture until sandy; set aside.

Toss all ingredients for the apple filling together. Arrange over the hot base, pushing apple pieces to the edges of the pan to completely cover the crust.

Sprinkle apples with the streusel topping and bake until apples are soft and topping is golden, 30-40 minutes. Cool bars for at least 30 minutes before removing the side of the pan and cutting into wedges. Store bars at room temperature or chill.