When I went apple-picking back in September, I had many apple recipes to choose from for new dishes. Sadly, I ran out of apples without getting to all that I wanted to make at that point. But, it’s good to have neighbors with their own apple trees (up in New Hampshire), because they willingly give away loads of apples after the apple-picking orchards have finished their seasons! So now, I have a bucket-full of apples to get me through another month’s worth of recipes, yippee!
This apple-cinnamon bar recipe was first on my list to try for a while. It seemed relatively easy (and it is! You make the dough in the food processor so it’s super easy and efficient to whip up), and delicious and healthy at the same time. Wins all around. I don’t make bars often, but now I see the light: they are really easy to make and eat for snacks at work. This may just become a yearly tradition, along with my recipes for homemade apple sauce, slow cooker apple butter, and apple pie!
Try out this nutty, whole wheat apple-cinnamon bar recipe and let me know how it is!
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour and 15 minutes
Yield: 12 bars
- 1 cup chopped nuts (3/4 cup walnuts + 1/4 cup pecans), divided into 3/4 cup + 1/4 cup
- 3/4 cup whole-wheat pastry flour
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter, sliced
- 1 large egg
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 6 cups peeled, diced apples
- 1/2 cup apple cider
- 1 tablespoon lemon juice
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- To prepare crust: Pulse 3/4 cup nuts in a food processor until finely ground. Add in whole-wheat flour, all-purpose flour, sugar, and salt and pulse to combine.
- Add in butter slices and pulse until fully incorporated.
- In a separate small bowl, whisk egg, oil, vanilla and almond extracts.
- With the food processor running, drizzle in the egg-oil mixture. Pulse, stopping to scraping down the sides if necessary, until the mixture begins to clump and form a dough. Measure out 1/2 cup of the dough and combine in a separate bowl with the remaining 1/4 cup chopped nuts. Set aside for the topping.
- Preheat oven to 400°F. Grease a 9×13″ baking dish and set aside.
- To prepare fruit topping: Combine 4 cups apples, cider, brown and granulated sugars, cornstarch, and cinnamon in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick. Remove from heat, and stir in the remaining 2 cups apples and 1 teaspoon vanilla. Set aside to cool.
- Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form the crust. Spread the fruit topping evenly over the crust. Sprinkle the reserved topping over the apples.
- Bake the bars for 15 minutes at 400*F. Reduce oven temperature to 350*F and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely, at least 1 1/2 hours, before cutting the bars. Enjoy!