Categories: Desserts

Ingredients

• 3 cups all-purpose flour
• 2 cups light brown sugar, divided
• 1 1/2 cups unsalted butter, softened
• 1/4 cup granulated sugar
• 2 tsp ground cinnamon, divided
• 1 tsp kosher salt
• 1 cup old-fashioned oats
• 3 1/2 lbs. Honeycrisp apples, halved, cored, and sliced 1/4 inch thick
• 3 tbsp fresh lemon juice
• 3 tbsp water
• 2 tbsp cornstarch
• Garnish: confectioners' sugar

Directions

1. eheat oven to 375. Line a 13×9-inch baking pan with parchment paper, letting excess extend over sides of pan; spray parchment with cooking spray.

2. In the work bowl of a food processor, pulse together flour, 1 1/2 cups brown sugar, butter, granulated sugar, and 1 tsp cinnamon until mixture is crumbly. In a medium bowl, stir together 2 cups flour mixture and oats; reserve. Press remaining flour mixture into bottom of prepared pan.

3. ke until golden brown, 12 to 15 minutes. Let cool completely on a wire rack. Reduce oven temp to 350.

4. Meanwhile, in a large Dutch oven, cook apples, lemon juice, remaining 1/2 cup brown sugar, and remaining 1 tsp cinnamon over medium heat, stirring frequently, until apples are softened, about 20 minutes. Transfer apples to a large bowl using a slotted spoon, reserving liquid in pot.

5. In a small bowl, whisk together 3 tbsp water and cornstarch until smooth. Slowly stir mixture into apple liquid in pot. Bring to a boil over medium heat, and cook until slightly thickened, about 1 minute. Stir apple liquid into cooked apples until well combined; let cool completely.

6. Spoon apple mixture evenly onto cooled crust. Using your fingers, squeeze oats mixture together to form clumps; sprinkle onto apples.

7. Bake until topping is golden brown and filling is bubbly, about 45 minutes. Let cool completely in pan on a wire rack. Using excess parchment as handles, remove from pan, and cut into bars. Garnish with confectioners’ sugar.

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