Apple Crisp Mix In The Pan Bars Recipes

APPLE CRISP BARS

Steps:

• Preheat the oven to 350F (180C) degrees. Line an 8x8 inch (20x20 cm) pan with parchment paper, leaving an overhang around the edges.
• In a medium bowl, beat together the butter and sugar until combined.
• With the mixer on low speed, mix in the flour, cornstarch and salt.
• Press the dough into the bottom of the prepared pan.
• Bake in the preheated oven for 22-25 minutes, or until the top looks set and slightly golden around the edges.
• Remove the pan from the oven (keep the oven turned on)
• Peel and core the apples, then slice into thin slices.
• Place the thinly sliced apples in a bowl, and toss with the flour, sugar and cinnamon.
• Place the apple slices over the top of the baked shortbread base.
• Stir together the flour, brown sugar, white sugar, cinnamon and oats.
• Stir in the melted butter - the mixture should feel like wet sand.
• Crumble the topping over top of the apples.
• Bake in the preheated oven for 35 minutes.
• Remove from the oven and cool the bars fully (while in the pan).
• When ready to slice, lift the bars out of the pan using the overhang of the parchment paper.
• Place on a cutting board and slice.

APPLE CRISP BARS

Steps:

• Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, mix Crust ingredients with spoon until soft dough forms. Pat in bottom of pan. Bake 12 to 15 minutes or until golden brown. In medium bowl, toss Filling ingredients. Spread on baked crust.
• In medium bowl, place remaining cookie mix pouch. Cut in cold butter and cream cheese, using pastry blender or fork, until mixture is crumbly (do not overmix). Sprinkle over apples. Bake 32 to 37 minutes or until topping is golden brown and apples are tender when poked with tip of sharp knife. Remove from oven to cooling rack. Cool completely, about 2 hours. Cut into 4 rows by 3 rows.

APPLE CRISP MIX-IN-THE-PAN BARS

Steps:

• DIRECTIONS 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.

APPLE CRUMB BARS

Steps:

• In a large bowl, combine the flour, oats, brown sugar and baking soda; cut in 1 cup plus 2 tablespoons butter until mixture resembles coarse crumbs. Set aside 2 cups for topping. Press remaining crumbs into a greased 13x9-in. baking dish. Arrange apples over top; set aside. , In a saucepan, combine the sugar, cornstarch, water, vanilla and remaining butter. Bring to a boil. Cook and stir for 2 minutes or until thick and bubbly; spread over apples. Sprinkle with reserved crumbs. , Bake at 350° for 35-45 minutes or until top is lightly browned.

BROWN BUTTER APPLE CRISP BARS

Steps:

• Place 1/2 cup butter in a medium, light-colored saucepan over medium-low heat. Cook, swirling often, until butter is browned and fragrant, about 10 minutes. Pour into a large mixing bowl and set brown butter aside.
• Combine apples, 2 tablespoons brown sugar, 2 tablespoons butter, lemon juice, 1/4 teaspoon cinnamon, and pinch of salt in the same saucepan. Place the pan back over medium-low heat and cook, stirring occasionally, until apples are softened, about 10 minutes.
• Mix water and cornstarch together in a small bowl or measuring cup. Pour mixture into the saucepan and stir to combine. Cook until mixture thickens slightly, 1 to 2 more minutes. Remove pan from the heat and let cool slightly.
• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x9-inch square baking pan with enough parchment paper to have overhang on all sides.
• Add oats, flour, 1/2 cup brown sugar, remaining 1 teaspoon cinnamon, vanilla, baking soda, nutmeg, and 1/4 teaspoon salt to the brown butter and mix until well combined. Measure out 1 cup of this mixture and set aside for topping.
• Pour remaining oat mixture into the prepared pan; firmly press into an even layer. Pour apples and sauce over the crust and spread into an even layer. Sprinkle with reserved oat mixture.
• Bake in the preheated oven until top is golden brown and crisp, 30 to 35 minutes. Remove from the oven and let cool completely, about 30 minutes, before slicing into 16 bars.

SHEET PAN APPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
• Place apples wedges in a bowl. Sprinkle brown sugar and 1 teaspoon cinnamon over the apples and toss. Add 1/2 cup flour and mix well. Place apple mixture on the prepared baking sheet.
• Place the remaining 1/2 cup flour in another bowl. Cut in butter with 2 knives or a pastry blender until it's the size of small peas. Add the remaining 1 teaspoon cinnamon, oats, walnuts, maple syrup, pumpkin pie spice, vanilla extract, and salt. Spoon mixture over the apples.
• Bake in the preheated oven until fruit mixture is bubbling, 45 to 50 minutes.

APPLE CRISP BARS

Steps:

• Put the first 3 ingredients in a mixing bowl and place in the fridge overnight.
• Preheat oven to 375°F.
• Lightly grease a 9x13-inch pan.
• Take mixing bowl out of the fridge and add all of the remaining ingredients and mix well.
• Spread evenly in 9x13-inch pan.
• Bake in the oven for 30 minutes.
• Remove from oven and cut while still hot into approximately 2-inch squares (4 by 6 rows).
• Remove bars after the pan has cooled.

APPLE PIE BARS

Steps:

• Make the crust and topping: Heat oven to 350 degrees. Line a 9-by-13-inch cake pan with foil with overhang on all sides. Lightly grease pan with softened butter.
• Pulse flour, sugar and salt in a food processor with the blade attachment to mix. Add butter and pulse until mixture resembles coarse sand. Put 1 1/2 cups in a medium bowl and mix in walnuts, cinnamon and cardamom. Squeeze with your hands to form a solid mass of dough. It's O.K. if a few bits fall off. Cover and refrigerate.
• Pour remaining mixture into prepared pan and spread in an even layer, then press into bottom of pan and 1/2 inch up the sides.
• Bake until golden brown and dry to the touch, 20 to 25 minutes. Cool on a wire rack. Raise oven temperature to 375 degrees.
• While crust bakes, make the filling: Toss all of the apples with the lemon juice in a large bowl. Melt butter in a large sauté pan set over medium-high heat. Stir in cinnamon, nutmeg and cardamom and sizzle for 15 seconds. Add apples and cook, stirring often, until just starting to soften, about 5 minutes. Add sugar and stir well. Cook, stirring occasionally, until all liquid releases from the apples then evaporates, 10 to 15 minutes. The mixture should be quite dry and the apples tender, but not sticking to the pan. Remove from heat and cool. (Tip: If you want your apples to cool quickly, spread them on a parchment-lined sheet pan and pop in the freezer for 5 to 7 minutes.)
• Spread apple filling evenly over crust and press down gently to get rid of any gaps between the apple slices. Uncover the reserved walnut mixture and break off pebble-sized pieces. Arrange pieces in a lattice or striped pattern over filling or scatter evenly on top.
• Bake until the topping is golden brown, 45 to 50 minutes. Cool completely in pan on a rack. To serve, lift apple pie bars out of pan and onto a large cutting board. Slide bars off foil, then cut into 6 even strips crosswise and 4 even strips lengthwise.