Ingredients
Directions
Preheat oven to 375° F. Prepare apples. Cut and chill butter cubes (last item of ingredients).
MAKE THE CRUST: Preheat oven to 375° F. Line 15 x 17 inch rimmed baking sheet with parchment paper. In stand mixer, beat butter and sugar about 2 minutes, until light and fluffy. At low speed, add flour and salt to form a soft dough. Press dough over parchment-lined pan, and ½ inch up the side. Bake for 20 minutes, until crust is golden. Cool on a rack.
MAKE THE FILLING: In each of 2 large skillets, melt 3 T of butter with ¼ cup light brown sugar. Add apples to skillet and cook over medium high heat, stirring occasionally, until soft – about 10 minutes. Stir in half the cinnamon and nutmeg into each skillet. Cook until apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer. Scrape any bits stuck to the bottom, and add up to ½ cup of water to each pan to prevent scorching. Allow to cool.
MAKE THE TOPPING: Spread the pinenuts in a baking sheet, toast for a few minutes in the oven until golden and fragrant – about 8 minutes. Watch this step carefully – DO NOT BURN! Let pinenuts cool a bit. Coarsely chop nuts in food processor, then add oats, flour, light brown sugar, cinnamon, baking soda and salt. Cut in chilled butter, process until mixture resembles coarse meal.
ASSEMBLE AND BAKE: Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for about 1 hour - rotating pan once halfway through - until the topping is golden. Let cool completely on a rack before cutting into 2-inch bars.
MAKE AHEAD: Store in airtight container 4 days at room temperature, or frozen for up to a month.
Ingredients
Directions
Preheat oven to 375° F. Prepare apples. Cut and chill butter cubes (last item of ingredients).
MAKE THE CRUST: Preheat oven to 375° F. Line 15 x 17 inch rimmed baking sheet with parchment paper. In stand mixer, beat butter and sugar about 2 minutes, until light and fluffy. At low speed, add flour and salt to form a soft dough. Press dough over parchment-lined pan, and ½ inch up the side. Bake for 20 minutes, until crust is golden. Cool on a rack.
MAKE THE FILLING: In each of 2 large skillets, melt 3 T of butter with ¼ cup light brown sugar. Add apples to skillet and cook over medium high heat, stirring occasionally, until soft – about 10 minutes. Stir in half the cinnamon and nutmeg into each skillet. Cook until apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer. Scrape any bits stuck to the bottom, and add up to ½ cup of water to each pan to prevent scorching. Allow to cool.
MAKE THE TOPPING: Spread the pinenuts in a baking sheet, toast for a few minutes in the oven until golden and fragrant – about 8 minutes. Watch this step carefully – DO NOT BURN! Let pinenuts cool a bit. Coarsely chop nuts in food processor, then add oats, flour, light brown sugar, cinnamon, baking soda and salt. Cut in chilled butter, process until mixture resembles coarse meal.
ASSEMBLE AND BAKE: Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for about 1 hour - rotating pan once halfway through - until the topping is golden. Let cool completely on a rack before cutting into 2-inch bars.
MAKE AHEAD: Store in airtight container 4 days at room temperature, or frozen for up to a month.
