Raspberry Apple Pie Bars
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Cook time: 
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Serves: 15-24
 
A brown sugar shortbread crust topped with tart apples and raspberries and then covered in a crumbly oatmeal streusel.
Ingredients
  • For the Crust:
  • 1 cup butter
  • ¾ cup packed brown sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • For the Raspberry Apple Filling:
  • 8 ounces frozen unsweetened raspberries
  • 2 tablespoons granulated sugar
  • ½ cup cold water
  • 2 teaspoons cornstarch
  • 4 cups granny smith apples, peeled, cored, and chopped into ½-inch pieces
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon lemon juice
  • Topping:
  • 1 cup old fashioned oats
  • 1 cup all purpose flour
  • ½ cup brown sugar, packed
  • 1 teaspoon cinnamon
  • ½ cup butter
Instructions
  1. Pre-heat the oven to 325. Butter a 9 X 13 baking dish.
  2. In a large bowl beat together 1 cup (2 sticks) of the butter, ¾ cup of the brown sugar, and ½ teaspoon salt until light and fluffy.
  3. Blend in the vanilla and then beat in two cups of the flour.
  4. Press the dough into the bottom of the prepared pan and bake for 20 minutes, turning halfway through.
  5. While the crust is baking, put the frozen raspberries into a medium saucepan with the 2 tablespoons granulated sugar. Heat over medium-high heat, stirring occasionally until combined.
  6. Whisk the 2 teaspoons of cornstarch into the ½ cup cold water. Pour it into the saucepan and bring it to a slow boil, stirring occasionally.
  7. Continue cooking for about 5 minutes. Remove from the heat and set aside.
  8. Place the chopped apples, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and 1 teaspoon lemon juice in another bowl. Toss to coat evenly.
  9. Pour the raspberry sauce over the apple mixture (you can strain the seeds out first if you'd like), stir, and then spread it evenly across the baked crust.
  10. Using the same bowl you mixed the crust in (for the sake of not having 43,097 dirty dishes), stir together the 1 cup of old fashioned oats, the remaining 1 cup of flour, the remaining ½ cup brown sugar, and the last 1 teaspoon of cinnamon.
  11. Melt the remaining ½ cup butter and toss with the oat mixture.
  12. Sprinkle the oat crumble over the raspberry apple filling and bake for 25 more minutes.
  13. You can scoop this out and serve it hot with ice cream OR you can let it cool completely and slice it into 15-24 dessert bars.
Recipe by Sugar Dish Me at https://www.sugardishme.com/raspberry-apple-pie-bars/