Everyone ready for another round of Secret Recipe Club? I am!
Members of the Secret Recipe Club are assigned a blog each month. Who has who is a secret until reveal day (today!). The mission is to choose a recipe from the assigned blog, make it, and share it!
This month, I was super excited that I was assigned a blog I’ve been following for a while now! I am a Honey Bee is a mostly-food blog by Nicole, who is a New England native like me and currently lives in Massachusetts (so reading her blog brings some great nostalgia). Nicole has an adorable pup and is currently expecting her first baby! She makes TONS of delicious recipes and I’ve loved following her over the last year or so.
I really wanted to try Nicole’s Tropical Pork Pineapple Kebabs, but in the end, as always, dessert won me over. It’s totally not the right time of year, but Apple Pie Squares were seriously calling out to me.
Apple Pie Bars
(adapted from I am a Honey Bee)
for the base and topping:
- 3/4 cup oats
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup brown sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 cup cold butter, cubed
- 1 egg white
for the filling:
- 6 oz vanilla yogurt
- 1/2 tbsp sugar
- 2 tbsp flour
- 1 tsp cinnamon
- 4 cups diced, peeled apple
Preheat oven to 350 degrees and prepare an 8×8 pan by lining with foil or parchment.
In a large bowl, mix the apples with the sugar, flour, and cinnamon. Once evenly coated, add the yogurt and mix to coat all pieces. Set aside.
In a food processor, blend the oats to a fine meal. Add flour, brown sugar, salt, baking powder, and cinnamon, and pulse to combine. Add the butter and pulse until the dough is crumbly. Remove 1 cup of the mix, set aside. Add egg white, and pulse until mixture is just combined.
Evenly press moist mixture into the baking pan. Bake crust for 10 minutes.
Spoon filling evenly over the crust. Sprinkle reserved topping mixture over apples. Press down to flatten just slightly. Bake at 350 degrees for 30 minutes or until top is golden brown.
Cool in the pan then transfer to the fridge to chill for at least one hour. Remove from pan carefully and slice into 16 squares. Store in an airtight container in the fridge.
The bars came out great! After months of triple-digit weather, the fall flavors were nice and comforting… even if a little early. I’ll definitely make these again next time I have freshly picked apples! Bonus points for serving with a scoop of vanilla ice cream on top. 😉