Snickerdoodle Apple Crumb Bars
Snickerdoodle crust, topped with apple pie filling, topped with a decadent crumb streusel topping
Servings: 24 bars
Ingredients
Snickerdoodle crust
- ¾ cup butter or shortening
- 2 cups granulated sugar
- 2 large eggs
- ½ teaspoon vanilla
- 2 teaspoon cream of tartar
- 1 teaspoon soda
- ¼ teaspoon salt
- 3 cups flour
- 1 tablespoon cinnamon
Apple pie filling
- 5 medium apples, any variety peeled, cored and sliced into very thin wedges no thicker than ⅛th inch
- ¾ cup packed brown sugar
- ⅓ cup all purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ tsp ground clove
- ½ stick butter melted
Crumb topping
- 1 cup granulated sugar
- 1 cup all purpose flour
- ½ stick butter
- ¼ teaspoon salt
Instructions
- Preheat oven to 325 degrees. Line a half sheet pan with parchment paper or foil. Leave a slight excess on two sides for easier removal. If you are not lining the sheet pan, lightly grease.
- Combine cookie ingredients, press evenly into the bottom of the lined half sheet.
- Combine apple pie ingredients, including melted butter, and layer evenly over cookie layer.
- Cut butter into the crumb ingredients until the mixture resembles coarse crumbs and sprinkle evenly over the apple filling.
- Bake at 325 degrees for 40-50 minutes, until middle is set and bottom of crust is golden brown. If crumb edges begin to darken too quickly, cover the edges with foil and continue cooking until set. Cool completely before slicing. To remove from pan, simply lift the entire slab out by grabbing the excess lining (parchment or foil) on each side and carefully lifting out. Cool before slicing.