My absolute favorite thing about Autumn is the onset of apple season. Apple pie has long been my favorite dessert and although I have not come up with a decent gluten free version, I am still willing to bake up a few pies for my family and friends. Recently, I needed to put on a breakfast for 30 teenagers. I wanted some easy, portable dishes for them, because they were would be in a hurry to eat and then rush off to school. I thought about making some granola bars, but then I thought about apples, and these bars came to mind.
When I was little, my mom made these as a dessert. She served them cut in squares with a dollop of ice cream. I decided to see if I could bake them a little longer to firm them up and cut them in long rectangles. They were pretty delicate coming out of the pan, but once they cooled, they hardened enough to be safe finger food. I was gratified by the oohs and aahs that were elicited from the teens who chose these for their breakfast. Many came back for seconds.
1. Info for Apple Pie Breakfast Bars
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Apple Pie Breakfast Bars
- 1 cup sifted flour
- u00bd cup butter, melted
- u00bd teaspoon salt
- u00bd teaspoon baking soda
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 u00bd cups rolled oats
- 1½ cups thinly sliced peeled apples
- ⅔ cup packed brown sugar
- Mix and sift flour, salt, baking soda and cinnamon.
- Add egg, butter, oats, vanilla and brown sugar; beat until smooth, about 2 minutes.
- Press half of dough in bottom of greased 9-inch-square baking pan.
- Arrange apples over dough.
- Press remaining dough over the top of the apples, trying to cover as much of the fruit as possible. (you can try rolling out the dough in one big sheet or arranging it in little pieces)
- Bake at 350 for 30 to 35 minutes.
- When cool, cut in bars and remove to a wire rack to firm up.