A cross between apple pie and crumb cake, these cookie bars are perfect for parties, picnics, and crowds, and a great addition to any cookie platter. For the best taste and texture, I recommend you use any combination of Macintosh, Cortland, or Golden Delicious apples for the filling.
Recipe information
Yield
makes 16 (2- by 3-inch) bars
Ingredients
CRUST
FILLING
TOPPING
Preparation
Step 1
Preheat the oven to 325°F. Lightly oil a 10- by 15- by 1-inch jelly roll pan with canola oil spray.
Step 2
In a bowl, prepare the crust by combining the oats, flour, baking powder, and salt. Stir in the canola oil, agave nectar, and egg. Spread the mixture evenly in the prepared baking pan.
Step 3
Prepare the filling by tossing the apples with the agave nectar, cinnamon, nutmeg, arrowroot powder, and lemon juice. Spread the filling evenly over the bottom crust.
Step 4
Make the crumb topping by mixing the oats, flour, cinnamon, and salt in a bowl. Add the butter pieces and cut into the flour using your fingers or a pastry blender. Add the agave nectar and mix together. The topping will be thick and sticky. Sprinkle the crumb topping evenly over the apples, all the way to the edges of the pan.
Step 5
Bake for 40 minutes, or until the topping is golden and the apples are tender. Let cool in the pan for 15 to 20 minutes before cutting into bars.
