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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Love this recipe! So easy, so yummy…and perfect for a play date. I am pretty sure the kids liked it and I know the Mommies sure did! Thank you Pioneer Woman for a great recipe.
This recipe intrigued me because the filling can changed to any fruity jam or preserves. So depending on your mood or whatever jar of jam you have in your pantry, you most likely have all of the ingredients on hand. Though…it sounds like the strawberry is the best if you need a comfort food. They were hard to only eat one….perfectly sweet!
Using SweetStackers trays
Strawberry Oatmeal Bars
- 1 3/4 sticks salted butter, cut into pieces
- 1 1/2 cups all-purpose flour
- 1 1/2 cup oats
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 – 10 to 12-ounce jar strawberry preserves
Preheat oven to 350°. Grease a 9 x 13 inch pan.
Add the flour, oats, brown sugar, baking powder and salt to a large mixing bowl. Cut in the butter (using your hands, combine the butter into the dry ingredients) until it makes course crumbs. Spread half of the mixture into the greased pan, pushing it evenly and tightly into the corners. Add a layer of the jam over the oatmeal crumble, carefully spreading it with a knife. Then layer the remaining oatmeal crumble over the top of the jam.
Bake for 30 – 40 minutes until the top is golden brown.
Now for the hard part. Cool completely before cutting into squares.
Strawberry Oatmeal Bars
What is more comforting on a chilly afternoon than the aroma of homemade banana bread? This is a simple and delicious recipe that I got from my neighbor. It is perfect for the overly ripe bananas that are sitting on your counter top.
Kitchen tip: If you have overly ripe bananas, don’t throw them away! Peel the bananas and place in a freezer bag until you are ready to use them.
2 C flour
1 tsp. baking soda
1/2 tsp. salt
1/2 C butter
1 C sugar
1 C (2 medium) mashed bananas
1/3 C milk
1 tsp. lemon juice
1/2 C chopped nuts (optional)
1/2 C chocolate chips (optional)
Preheat oven to 350°.
Grease pan, mix all ingredients together and place in a 9 x 5 x 3 inch pan and bake for 60-70 minutes. I used 3 mini loaf pans and baked for 45 minutes, until an inserted toothpick comes out clean.
What is more refreshing than a lemon? With this heat wave sweeping the heartland, I have been craving lemon…and lemon bars are one of my favorite comfort food desserts. I brought this sweet treat to a family gathering on the 4th of July.
2 C all-purpose flour
1/2 C confectioners sugar
1 C butter
2 C granulated sugar
1/3 C lemon juice (I squeezed 1 1/2 lemons)
1/4 C all-purpose flour
1/2 tsp. baking powder
Sift the first two ingredients together. Cut in butter until mixture clings together. Press into a 13×9 baking pan. Bake at 350º about 20-25 minutes, until crust is lightly browned.
Put the eggs, sugar and lemon juice in a blender and mix until it is thick and smooth. Sift 1/4 cup flour and baking powder and add to the blender. Blend to combine. Pour the lemon mixture over the crust and bake for another 25 minutes.
Once cooled, cut into bars and sift confectioners sugar top.
Kuchen – a German word for cake.
This is one of my favorite desserts since I was a kid. Mom would whip this up in her kitchen using whatever fruit we had on hand. This recipe is so versatile because you can use just about any type of fruit! During the summer, peaches and plums are delicious. In the fall, apples or pears. During the winter, even canned fruit works great!
I am determined to go blueberry pickin in Michigan next month and I will be taking this recipe with me!!
1 1/4 C flour
1/4 C sugar
1/2 tsp. salt
1 tsp. baking powder
1/2 C butter
2 egg yolks
2 TB milk
fruit (I used 4 large peaches, sliced)
1/2 C sugar
2 TB flour
1/8 tsp. nutmeg
2 TB butter
Sift flour with sugar, salt and baking powder.
Cut in butter until it crumbs. There are different techniques to cutting in butter, but I do it the old fashioned way using my fingers to break up cold butter into pea sized pieces as the flour mixture coats the butter.
Combine egg yolks and milk and add to the flour mixture. Once blended, spread and press into bottom of pan a 9×9″ square pan or 9″ round baking dish. Arrange fruit and cover with streusel crumbs.
Bake 375° for 45 minutes or less.
Kuchen is scrumptious served warm….even with a scoop of vanilla ice cream on top!
Ha! I need a bigger piece!
Happy Easter! I wanted to make something special for the arrival of my niece and her first Easter. I thought pink bunny cake pops would be perfect and even though she won’t be able to eat them, her Mommy really likes cake pops!
This is only my second time making cake pops and they sure take patience. I am still totally intrigued with the concept, so I will keep practicing until I can master this art form.
The last time I made cake pops, I thought they looked super cute, but I honestly thought they were too sweet. I KNOW! Too sweet, is there such a thing? I think I know exactly what made them too sweet for my liking. The cake balls were made by mixing icing with crumbled cake. This time I invested in a cake pop maker which bakes batter into balls. Now, there is no need for icing to bind the cake together.
To decorate, I was inspired by Bakerella’s Cake Pop book. I used white mint flavored melting chocolate to coat the chocolate cake balls. Once the chocolate set and cooled, I decorated using confetti sprinkles for the eyes and nose. Using a toothpick, apply a small dab of melted chocolate to the back of the sprinkle and hold in place. Once they cool, I used Betty Crocker Easy Writers to color the eyes and paint the bunny mouth. For the bunny ears, use pastel candy corns. Cut the pointed tip of the candy corn off, apply a dab of melted chocolate and place on the head holding it in place for a few seconds until the chocolate sets.
Once they were decorated, I placed them in clear mini treat bag and tied them with pastel ribbons. Oh…but I had to do a taste test and tried one…or two. I thought they tasted much better than my first trial of cake pops. A sweet treat, but not too sweet! I really enjoyed the combination of the chocolate cake ball and white mint chocolate, they tasted just like a peppermint patty. I really love my cake pop maker!
I took them to the hospital in a little pink Easter Basket to meet my niece!