2 cups (280 g) all-purpose flour
1 1/2 cups (180 g) rolled oats
1 cup (200 g) white sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup (225 g) cold unsalted butter
1 large egg
3/4 cup (80 g) pecans, chopped
1 teaspoon ground cinnamon
2 1/2 pounds apples, about 5 medium to large apples
2 tablespoons apple cider vinegar
1/4 cup (50 g) white sugar
2 tablespoons dark brown sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt


1.Prepare the oven and pan: Preheat the oven to 325°F. Spray a 9 x 13 baking pan with cooking oil. Line with parchment paper, leaving some parchment hanging over the sides so it’s easy to lift the bars out of the pan.
2.Make the crust and topping: In a medium-sized bowl add the flour, oats, sugar, baking powder, and salt. Cut the butter into 1/2-inch chunks and sprinkle over the dry ingredients. Use your fingers to squish the butter into the dry ingredients, breaking it down into small bits and mixing the dry ingredients together. The butter should be the size of small flat peas. Beat the egg in a bowl, then drizzle it over the mixture, tossing with a fork as you go. Once all the egg has been added, continue to toss until the mixture has absorbed the egg and is evenly moist. Don’t worry if the dough seems crumbly.
3.Divide the crust and topping mixture: Scoop out 1 1/2 cups of the mixture and place it another medium-sized bowl. Add the chopped pecans and cinnamon to this mixture and toss to combine. Place in the refrigerator as you continue with the recipe.
4.Form the crust: Dump the remaining dough into the bottom of the lined pan and press down on it firmly with your hands or with the flat bottom of a cup to form an even layer of dough at the bottom.
5.Bake the crust: Place the pan in the oven and bake for 20 minutes or until the edges of the crust just barely start to turn golden brown and the top of the crust looks dry.
6.Prepare the apples: While the crust is baking, prepare the filling. Peel, core and cut the apples into 1/4 inch thick slices.
7.Make the filling: Place the slices in the same bowl you made the crust in (no need to clean it). Drizzle the apple cider vinegar over the slices, then toss to coat. Add the white sugar, brown sugar, flour, vanilla, cinnamon, nutmeg, and salt. Toss to coat.
8.Pour the filling over the baked crust: Once the crust has baked, take it out of the oven and pour the apple filling over the crust. Distribute the apples evenly, making sure the entire pan is covered.
9.Top the crust and bake: Take the crumb topping out from the refrigerator and sprinkle it over the entire apple filling. Place the pan back in the oven for 55 to 60 minutes or until the top of the crumbs are golden brown.
10.Cool and cut: Remove the apple pie bars from the oven and let cool completely on a wire rack. Use the overhang of parchment to lift the bars out of the pan and transfer to a cutting board. Cut into 16 bars by slicing straight down firmly with a sharp chef’s knife.
11.Serve: Dust bars with powdered sugar right before serving. These bars are great from the fridge, warm from the oven, or at room temperature!

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