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Moist apple bars recipe

Moist apple bars recipe

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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Apple cake

These delicious treats are quick and easy to make. It calls for apple butter which is well worth making if you have a glut of apples to use up.

78 people made this

IngredientsServes: 18 bars

  • 110g butter
  • 200g plain flour
  • 110g dark brown soft sugar
  • 4 tablespoons caster sugar
  • 1 egg
  • 210g apple butter (see footnote)
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon mixed spice
  • 150g raisins
  • 120g icing sugar
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons milk

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Preheat oven to 180 C / Gas 4. Grease a 20x30x5cm or similar sized baking tin.
  2. Beat butter until creamy. Add half of the flour, dark brown soft sugar, caster sugar, egg, apple butter, bicarbonate of soda and the mixed spice. Beat together until well blended. Beat in remaining flour and stir in raisins. Spread in prepared baking tin.
  3. Bake for 20-25 minutes or until a skewer comes out clean when inserted into the centre. Cool in tin on wire rack.
  4. Meanwhile, make the icing. Mix together icing sugar, vanilla and milk until smooth. Drizzle over the cooled cake and cut into bars.

Apple butter

Is a concentrated version of apple sauce. It can be purchased in speciality shops or online. To make your own, try this Apple butter recipe.

Recently viewed

Reviews & ratingsAverage global rating:(91)

Reviews in English (74)

Apple butter is a thick, intensely flavoured apple spread that's made by cooking down apples over a low heat. It's available in some shops but if you'd like to try making your own - we have a recipe on the site called "Apple butter".-11 Aug 2011

Easy to make and gorgeous, chewy, sweet bars.-30 Sep 2013

What is apple butter...-11 Aug 2011

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Recipe Summary

  • 2 cups plus 2 tablespoons all-purpose flour, divided
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 4 cups peeled and chopped Granny Smith apples
  • ½ cup coarsely chopped pecans
  • ½ cup packed brown sugar
  • ½ cup chopped pecans, toasted
  • ¼ cup unsalted butter, melted
  • 2 tablespoons water
  • 1 ½ tablespoons quick-cooking rolled oats

Preheat oven to 350°. In a medium bowl, combine 2 cups flour, the baking soda, cinnamon, salt and nutmeg. In a large bowl, beat softened butter with a mixer on medium 30 seconds. Add granulated sugar beat until light and fluffy. Beat in eggs and vanilla. Add flour mixture, beating until just combined. Stir in apples and coarsely chopped pecans

Line a 13×9-inch baking pan with parchment paper. Spread batter in prepared pan. Bake until golden and set in the center, 50 to 60 minutes.

Meanwhile, in a small bowl, stir together brown sugar, toasted pecans, melted butter, the remaining 2 tablespoons flour, the water and oats. Sprinkle over hot bars. Bake 5 minutes more.

Cool completely on wire rack. If desired, use parchment paper to lift bars out of pan. Place on a cutting board to cut into bars.

Recipe Summary

  • 1 stick salted butter, melted and cooled, plus more for dish
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup sugar
  • 1 large egg
  • 1/2 cup chopped walnuts
  • 2 large firm-sweet apples (about 1 pound total), peeled, cored, and cut into 1/2-inch cubes (2 3/4 cups)

Preheat oven to 350 degrees with rack in center position. Generously butter an 8-by-11-inch baking dish.

Whisk together flour, cinnamon, baking powder, salt, and baking soda in a medium bowl. In a separate bowl, beat together butter, sugar, and egg with a mixer until pale, about 2 minutes. Add walnuts and apples, and stir by hand until combined. Add flour mixture, and stir until combined, about 30 seconds more.

Spread batter in pan, and bake until golden brown and slightly firm, about 40 minutes. Let cool on a wire rack 30 minutes, then cut into 12 bars.

Recipe Summary

  • 2 cups all-purpose flour (about 9 ounces)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 cups sugar
  • 7 tablespoons butter, softened
  • 1 large egg
  • 2 large egg whites
  • ¼ cup applesauce
  • 1 teaspoon vanilla extract
  • 1 cup chopped pitted dates
  • 1 teaspoon all-purpose flour
  • 1 ½ cups chopped peeled Granny Smith apple (about 1 large)
  • 1 ½ cups chopped peeled Red Delicious apple (about 1 large)
  • ½ teaspoon fresh lemon juice
  • ⅔ cup chopped pecans
  • Cooking spray

Lightly spoon 2 cups flour into dry measuring cups level with a knife. Combine 2 cups flour, baking soda, baking powder, cinnamon, and salt in a large bowl stir with a whisk. Set aside.

Place sugar and butter in a large bowl, and beat with a mixer at high speed for 2 minutes or until light and fluffy. Add egg and egg whites, beating well after each addition. Stir in applesauce and vanilla. Gradually add flour mixture to sugar mixture stir just until combined to form a stiff batter. Toss dates with 1 teaspoon flour. Toss apples with juice. Add dates, apples, and nuts to flour mixture, stirring just until combined. Pour batter into a 13 x 9-inch baking dish coated with cooking spray. Bake at 325° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack.

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  • 1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided
  • 3/4 cup whole-wheat pastry flour (see Tip)
  • ¾ cup all-purpose flour
  • ½ cup sugar
  • ½ teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 6 cups diced peeled apples, divided
  • 1/2 cup apple cider or orange juice
  • ½ cup sugar
  • ¼ cup cornstarch
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon vanilla extract

To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor pulse until the nuts are finely ground. Add butter pulse until well incorporated.

Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture

to the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.

Preheat oven to 400 degrees F. Generously coat a 9-by-13-inch baking dish with cooking spray.

To prepare fruit filling & assemble bars: Combine 4 cups apples, cider (or orange juice), sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. Stir in the remaining 2 cups apples, cinnamon and 1 teaspoon vanilla.

Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust. Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling.

Bake the bars for 15 minutes. Reduce oven temperature to 350 degrees and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.

Make Ahead Tip: Cover and refrigerate the crust and topping (Steps 1-2) for up to 1 day. Cover or individually wrap and refrigerate the cooled bars for up to 5 days.

Tip: Lower in protein than regular whole-wheat flour, whole-wheat pastry flour is milled from soft wheat and has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

Easy cleanup: Dessert pans can be a headache to clean. Skip the soaking and scrubbing by lining your pan with parchment paper before you bake.

Step by step how to make caramel apple crumb bars

To make these apple squares with crumb topping you will need:

  • For the crust: Flour, baking soda, sugar, cinnamon, egg, Greek yogurt and butter.
  • For the filling: apples and dulce de leche (or caramel).
  • For the streusel topping: butter, flour and sugar.

I recommend starting with the topping, followed by filling and then moving onto the crust. The topping is a simple crumb topping that requires just a bowl and your hands.

Once done, set it aside and move onto grating apples and opening a can/jar of dulce de leche.

The third step is mixing all your crust ingredients together. Now there is a certain order to it: Start with creaming butter. Then add sugar and beat again. Add egg and yogurt. Beat well after each addition.

Finally beat in flour, baking powder and cinnamon (mix these 3 ingredients in advance).

Now it’s time to pour the batter into a baking dish/sheet pan. I used a 10࡭.5-inch/26吏-cm glass baking dish for this recipe. It was the perfect size for 9 bars. Spread this with dulce de leche, top with apples and crumb topping.

Baking these caramel apple crumb bars will take about 1 hour. It might sound like a lot of time but you can just set an alarm on your phone and do other things while waiting for these bars to be baked.



Step 1

Preheat oven to 350°. Butter a 13x9" baking dish and line with parchment paper, leaving a 2" overhang on long sides. Whisk flour, powdered sugar, and salt in a medium bowl.

Step 2

Using an electric mixer on medium speed, beat ¾ cup butter in a large bowl until creamy, about 1 minute. Add dry ingredients and beat on low speed until moist clumps form.

Step 3

Press dough into bottom and ½" up sides of prepared baking dish. Freeze until firm, about 15 minutes.

Step 4

Bake crust until golden (edges will be slightly darker), 20–25 minutes. Let cool slightly leave oven on.


Step 5

While crust bakes, toss apples, ginger, brown sugar, lemon zest and juice, cinnamon, ginger, and salt in a large bowl.

Step 6

Melt butter in a large skillet over medium heat. Add apple mixture and ¾ cup water and bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, until apples are tender and most of the liquid has evaporated, 15–20 minutes.

Crumble and Assembly

Step 7

Whisk brown sugar, butter, and salt in a medium bowl until smooth. Add flour and stir with a fork until small clumps form.

Step 8

Spread a thin, even layer of jam over warm crust. Spread apple mixture evenly over jam, then sprinkle crumble over apple mixture. Bake until crumble is golden brown and apples are very soft, 30–35 minutes. Let cool before cutting into squares.

Step 9

Do Ahead: Bars can be made 2 days ahead. Store tightly wrapped at room temperature.

How would you rate Apple Raspberry Crumb Bars?

I agree -- why can't we read the reviews? I don't know what the issue is. Also, often I have to go OUTSIDE the BA website to search for things (like this recipe) that are ON the website, but cannot be found by searching therein. Mystifying why there are so many issues with this website in this day and age.

I wish I was able to see the other reviews for this recipe before I make, but I'm not able to. I tired viewing the recipe in another web browser to see if that was help is issue, it didn't.

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Soft, Moist & Low Fat!

Looking for a delicious cookie to serve this fall? These applesauce cookies drizzled with vanilla glaze are everything that’s wonderful about fall. You get the incredible flavor of apple along with the cinnamon and nutmeg notes that your taste buds crave during the fall season.

These are perfect served on a cool fall evening along with a warn mug of apple cider. They also make a great addition to your buffet at Thanksgiving. If you love the fall season and the fall flavors, you simply must try these cookies. The flavor combination will leave you reaching for more and more. Don’t forget to make these for fall bake sales. They’re sure to be a big hit.

Here is how to make our applesauce cookies:

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