Do you love the chill in the air, the change of color? All reminders that it is apple harvest time! This recipe will remind you of apple pie, but in dessert bar form. Layers of a buttery crust, spiced apples and a lightly sweet topping. Let the aroma fill your kitchen!
Apple Harvest Bars
- 1 ½ cups flour
- 2/3 cup sugar, divided
- ½ teaspoon salt
- ½ cup cold butter, cut into 1-inch pieces
- 4 cups peeled and sliced apples (about 2-3 large apples)
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 1/3 cups flaked coconut
- 1 egg, lightly beaten
- 1/3 cup condensed milk
- 1 teaspoon vanilla extract
- ¾ cup chopped pecans
Preheat oven to 375° and grease a 9 x 13″ baking pan.
In a food processor, add flour, 1/3 cup sugar and salt, pulsate once to combine. Add butter and pulse a few times until the mixture turns to dry crumbs. Press the crumb mixture evenly into the bottom of the prepared baking pan.
In a medium bowl, toss the sliced apples in lemon juice. Arrange the apples slices in rows on top of the crust.
In a small bowl, combine the remaining sugar, cinnamon and nutmeg. Sprinkle over the layer of apples. Bake for 20 minutes.
Meanwhile, combine the coconut, egg, condensed milk, vanilla and pecans in a medium bowl. Remove the pan from the oven and spoon the coconut mixture evenly over the layer of apples. Bake for an additional 20 minutes until the coconut is golden brown.
Slightly cool in pan and cut into bars while still warm.
The aroma of apple pie fills the house!
Tip: Cut dessert bars ahead of time to make an easy-to-serve dessert. Sweet Stackers layer your baked goods in one container so they are ready to serve or transport to a party! Visit sweetstackers.com to learn how you can convert your containers to multi-level.
Fall is in the air and it’s time to celebrate the apple harvest! This recipe produced a comforting, warm right-out-of-the-oven, scrumptious dessert – perfect on a gloomy fall-like day.
Sour Cream Apple Bars
- 1 cup butter, softened
- 1 cup firmly packed brown sugar
- 2 cups old-fashioned oats
- 1 cup all-purpose flour
- 1 cup chopped pecans
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon allspice
- 1 cup sour cream
- ¾ cup sugar
- 2 tablespoons all-purpose flour
- 1 egg
- 3 apples (2 cups), unpeeled, chopped
Preheat the oven to 350°. Combine the softened butter and brown sugar in a mixing bowl and beat with an electric mixer until creamy. Gradually add the remaining crust ingredients until well combined.
Press half of the crust into an ungreased 9×13 pan and bake for 8-10 minutes until lightly browned.
Mix all of the filling ingredients by hand. Pour the filling over the partially baked crust. Crumbled the remaining crust on top and press down lightly.
Bake for 30-35 minutes until the top is golden brown. Cool completely before cutting into bars (or carefully sneak one out).
Store in the refrigerator.
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Carrot Salad…yeah, I was never a big fan until I tried this combination and my kids loved it! Only 4 ingredients, how much easier can you get?
I am trying to change things up and find new ways to get more servings of vegetables in our diet. I thought this was a pretty clever salad that appealed to all of my kids (and Mom & Dad too). Raw veggies are the best for us. I have some success with my kids eating raw baby carrots at lunchtime, but they are too difficult to eat for young children. So my 5-year-old will eat them and my 3-year-old says “it’s too hard”. So this salad is perfect for even my 1-year-old to eat because the carrots are shredded and the apples are cut into a very small dice. The combination of flavors are very appealing too. I like the sweet flavor of the carrot and raisins combined with the crunch of the apple.
Here’s is another tip that I learned recently for getting your youngsters to eat their vegetables at dinnertime and I think it makes perfect sense! Serve the vegetable as a first course instead of a side. I watch my kids eat up their dinner and usually leave their veggie for the end. Sometimes it turns out that they are “full” by the time they get to the most important part of their meal. So I tried this theory one night and served this Carrot Apple Salad as a first course, in a small individual bowls for my whole family. My kids at first looked at me funny and said, “hey, where’s my dinner”, but then I explained that it was still coming. All three kids gobbled up this salad with no complaints. They were hungry and didn’t fill up on the rest of their dinner yet.
Carrot Apple Salad
note: may be doubled, tripled depending on how many you are serving
1 large organic carrot, shredded with box grater
1 small apple, diced small
1/4 C raisins
1-2 TB mayonnaise
Toss the shredded carrot, apple and raisins together and coat with mayonnaise.