Apple Cobbler Bars: Makes About 2 Dozen Bars
Apple Cobbler Bars: Makes About 2 Dozen Bars
Apple Cobbler Bars: Makes About 2 Dozen Bars
Toasting pecans before incorporating them into our Apple Cobbler Bars brought out their nutty flavor. It was best to toast
them in the oven or skillet, but we found they could be toasted in the microwave in a pinch. Any type of fresh apple we
tried in our Apple Cobbler Bars recipe was far too juicy. We found dried apples and apple butter provided the necessary
flavor without the unwanted mess.
This recipe works fine with both homemade and storebought plain bread crumbs.
INGREDIENTS
Crumb Topping
1/2 cup bread crumbs (see note)
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled
Cookie Base
3 cups all-purpose flour
2 large eggs
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Apple Cobbler Bars 11/2/16, 2'28 PM
INSTRUCTIONS
1. MAKE TOPPING Adjust oven rack to middle position and heat oven to 350 degrees. Line baking sheet with
parchment paper. Pulse bread crumbs, pecans, sugar, cheese, flour, butter, and cinnamon in food processor until
coarsely ground, about 12 one-second pulses. Transfer to prepared baking sheet and bake, stirring occasionally,
until mixture is golden, 10 to 12 minutes. Cool completely.
2. MAKE COOKIE Combine flour and baking powder in bowl. With electric mixer on medium-high speed, beat
butter and sugar until light and fluffy, about 2 minutes. Add eggs, apple butter, and vanilla and mix until
incorporated. Reduce speed to low, add flour mixture and mix until just combined. Stir in chopped pecans.
3. TOP AND BAKE Line 13- by 9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil.
Press dough into prepared pan. Scatter apple slices over dough. Top with crumb topping and bake until deep golden
brown, 20 to 25 minutes. Cool completely on wire rack, about 1 hour. Using foil overhang, lift cookies out of pan.
Cut into 2-inch squares. (Cookies can be stored in airtight container for 3 days.)
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