Apple Crisp Mix-In the Pan Bars and a New Cookbook

A package came in the mail from my daughter and guess what was inside?  Among the tissue I found a new cookbook and an amazing set of new measuring cups!  Yippee!  I love new things for the kitchen...and the measuring cups include measures such as 2/3 and 3/4 as well as the regular measures; and, they are labeled on the handles with both the standard and the metric measure. Their short handles are so easy for scooping..I love them!!

As for cookbooks, well, they are my delight and my reading....and so much fun...this one proved to be just that, fun! The book is one that is getting lots of press lately.  It is called One Bowl Baking by Yvonne Ruperti.  The concept behind the book is that one can have great  desserts  without complicated steps and multiple bowls.  Everything is done in one thought was, really?  I can't imagine using just one bowl...but, it works....

When my daughter was visiting she wanted to make the Apple Crisp Mix-In the Pan Bars...who cares that it is late in the evening...we had apples so, why not?

Apple Crisp Mix-In the Pan Bars
adapted from One Bowl Baking by Yvonne Ruperti

Yield:  12 (4 X 2 inch) bars

2 cups rolled oats
1 1/4 cups flour
1 cup light brown sugar, packed
1 1/4 tsp cinnamon, divided
3/4 tsp salt
3/8 tsp baking soda (1/4 plus 1/8 tsp)
12 Tbsp unsalted butter, melted
5-6 (about 2 pounds) Granny Smith apples, peeled, cored, halved and sliced thin (about 1/8-inch thick), divided (I used a mix of Granny Smith and Fuji)
2 Tbsp granulated sugar, divided
1 Tbsp fresh squeezed lemon juice

Place the oven rack in the middle. Preheat to 375° F.

Combine the oats, flour, brown sugar, 1 teaspoon of the cinnamon, the salt, and the baking soda directly into a 13 x 9 inch baking pan.  Add the butter and stir until moistened.  Reserve 1 cup of the crumbs and set aside.  Firmly press the remaining mixture into the bottom of the pan.

Spread half of the apple slices evenly over the crust.  Sprinkle 1 Tablespoon of the sugar, the lemon juice, and the remaining 1/4 teaspoon cinnamon over the apples.

Layer the remaining apples and then sprinkle the remaining sugar over the top.  Scatter the reserved oat mixture over the apples and cover the pan tightly with foil.

Bake for 30 minutes to start to soften the apples.  Remove the foil and continue to bake until the oat topping is golden and the apples are tender, about 30 minutes longer.

Set the pan on a wire rack to cool.  Cut into rectangles.


Apple Crisp Mixed in a Pan and cut into Bars.....mmmmm...this smelled heavenly while baking. We could hardly wait to dig in...warm apple crisp and a scoop of ice cream...delicious....

If one has to have a weakness, it is a good thing for it to be cookbooks!  One can count on having something delightful at the end of the reading....

I am sharing with Full Plate Thursday hosted by Miz Helen's Country Cottage and Foodie Friday hosted by Michael at Rattlebridge Farm.


  1. That dessert looks so good with that scoop of ice cream. I'm officially hungry. :)

  2. I like the one bowl idea! This sounds great and I just happen to have a few apples:@)

  3. Grateful for the recipe!

    I like new things for the kitchen too:)

  4. This looks delicious!
    I rarely buy a cookbook anymore, but
    yes today was the day I broke down and
    bought one. Now I must go cook.

  5. You've brought back wonderful memories of my mother's apple crisp. What a great idea to serve it with a scoop of ice cream.

  6. Oh my this looks so good. Thanks tons for the recipe. I would love to have you link up to my ongoing Holiday Baking Party @ Hope to see you there. Hugs, Marty

  7. Hi Kate,
    Sounds like a great cook book and the bars look awesome! Thanks so much for sharing your great recipe with Full Plate Thursday and enjoy your Thanksgiving week!
    Come Back Soon
    Miz Helen


Post a Comment

Popular Posts