Apple Streusel Bars

Lots of apples, lots of cinnamon and lots of streusel in these delicious apple streusel bars! Make a nice snack or try for dessert warmed with a scoop of vanilla ice cream.

2 cups all purpose flour
1/2 cup white granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt, reduce to 1/8 teaspoon if using salted butter
1 cup butter, cold, salted or unsalted and cut into pieces
1 large egg, beaten
Apple filling:
1/2 cup white granulated sugar
1/4 cup all purpose flour
1 1/2 teaspoons cinnamon, you can use a bit more if you are a cinnamon lover
Pinch nutmeg
5 cups baking apples, peeled and sliced (about 4 medium) *see Note 1 for good apple options
Optional Glaze:
1 cup icing/confectioners’ sugar
1-2 Tablespoons milk
1/2 teaspoon vanilla
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Preheat oven to 350F (regular bake/not fan-assisted). Reduce oven temperature to 325F if using a glass pan. Line a 9×9-inch baking pan with parchment paper and set aside.
Prepare the streusel:
In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the cold butter pieces to the flour mixture and cut in with a pastry cutter or two knives until you have pea-sized crumbs. Gently mix in the beaten egg.
Scoop about 2 cups of the crumb mixture and add the prepared baking pan. Gently press into an even layer on the bottom of the pan. Set aside.
Prepare the apple filling:
In a large bowl, whisk together the flour, sugar, and cinnamon. Add the apples and toss until well coated. Spread apples out on prepared crust in the pan. Sprinkle the remaining crumb mixture evenly over the apples.
Bake in preheated oven for 45-50 minutes, or until set. Remove from oven and allow to cool completely in the pan. If making ahead, cover tightly and refrigerate.
Optional glaze:
If you’d like to add the glaze, whisk together icing/confectioners’ sugar, milk and vanilla, until you have a thin enough glaze to drip off the end of a spoon. Drizzle over the cooled bars. Drizzle glaze over cooled pastry and allow to set before cutting (refrigerating will speed up the setting and make these easier to cut).
1. Granny Smith, Braeburn, Cortland, Honeycrisp, Golden Delicious or Northern Spy would all be good choices. If you love your apple bakes to have layers of tender-crisp apples, it’s hard to beat Granny Smith. You can also use a variety of apples, which is also nice.
These bars are easiest to cut when refrigerated for a bit before cutting.
Store in the refrigerator for several days or for longer storage, freeze for up to 3 months.