Applesauce keeps the thick, fudgy base of these bars moist and chewy, while a generous amount of butter balances the bright tartness of the Granny Smith apples. A crunchy topping of old-fashioned oats and slivered almonds adds texture and contrast.
Apple Butter Bars
Makes 9 servings
Ingredients
- 1/2 cup (63 grams) all-purpose flour
- 1/2 cup (48 grams) almond flour, toasted
- 1/2 cup (40 grams) old-fashioned oats, toasted
- 6 tablespoons (84 grams) unsalted butter, melted
- 1/4 cup (55 grams) firmly packed light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon (3 grams) kosher salt
- 1/2 teaspoon (1 gram) ground allspice
- 3/4 cup (180 grams) Granny Smith Applesauce (recipe follows)
- Almond Crumble Topping (recipe follows)
Instructions
- Preheat the oven to 350°F (180°C). Spray an 8-inch square baking pan with baking spray that contains flour, then line the pan with parchment paper for easy removal.
- In a medium bowl, combine the all-purpose flour, toasted almond flour, toasted oats, melted butter, both sugars, kosher salt, and allspice. Stir until the mixture forms coarse crumbs. Press this mixture evenly into the bottom of the prepared pan.
- Spread the Granny Smith Applesauce over the pressed crust. Top with the Almond Crumble Topping, spreading it evenly.
- Bake until the topping is golden and the filling is bubbly, about 20 to 30 minutes. Cool on a wire rack for 30 minutes, then refrigerate for at least 1 hour before serving to allow the bars to set. Store wrapped in plastic wrap in the refrigerator for up to 3 days.
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Almond Crumble Topping
Makes 2 cups
Ingredients
- 3/4 cup (85 grams) slivered almonds, toasted
- 1/2 cup (63 grams) all-purpose flour
- 1/2 cup (48 grams) almond flour, toasted
- 1/2 cup (40 grams) old-fashioned oats, toasted
- 1/2 cup (113 grams) cold unsalted butter, cubed
- 1/4 cup (55 grams) firmly packed light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon (3 grams) kosher salt
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine the slivered almonds, flours, oats, cubed cold butter, both sugars, and kosher salt. Beat at medium speed just until the mixture comes together into coarse crumbs, about 3 to 4 minutes. Chill the crumble in the refrigerator for at least 30 minutes before using. Store in an airtight container in the refrigerator for up to 1 week.
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Granny Smith Applesauce
Makes 2 cups
Ingredients
- 2 pounds (900 grams) Granny Smith apples, unpeeled, cored, and chopped
- 1 cup (240 grams) apple brandy
- 1/2 cup (110 grams) firmly packed light brown sugar
- 2 tablespoons (30 grams) fresh lemon juice
- 1 tablespoon (12 grams) fruit pectin*
- 1 teaspoon (6 grams) vanilla bean paste
- 1 teaspoon (2 grams) ground cinnamon
- 1 teaspoon (2 grams) ground allspice
- 6 to 7 cinnamon sticks (20 grams)
Instructions
- Combine the chopped Granny Smith apples, apple brandy, light brown sugar, lemon juice, fruit pectin, vanilla bean paste, ground cinnamon, ground allspice, and cinnamon sticks in a large stockpot. Bring to a gentle simmer over medium-low heat and cook until the apples are tender, about 20 to 30 minutes. Remove from heat and allow to cool to room temperature.
- Use an immersion blender to puree the mixture until smooth. For an extra-silky texture, press the applesauce through a fine-mesh sieve to remove any remaining skins, discarding the solids. Cover and refrigerate for at least 2 hours before using. Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
*The recipe originally used Sure Jell Premium Fruit Pectin. You can also blend the mixture in a countertop blender or food processor if you prefer.
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