With a cinnamon-pecan shortbread crust, a fresh apple pie filling, and a sweet maple glaze, these Apple Cobbler Bars are the perfect way to enjoy fall’s bounty!
I whipped up a rustic batter complete with some rolled oats, pecans, and plenty of comforting spices. Tucked inside the layers of sweet crust is my mom’s famous apple pie filling (and it couldn’t be easier to make!). Just a few simple ingredients create one of the tastiest desserts I’ve had in a long time!
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Apple Cobbler Bars
For the Crust and Topping:
- ½ cup butter at room temperature
- 1 cup sugar
- 2 eggs
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons old-fashioned oats
- ¼ cup very finely chopped pecans
For the Filling:
- 3 cups thinly sliced peeled Granny Smith apples (I used 2 large apples)
- 1/3 cup sugar
- 1 tablespoon flour
- ½ teaspoon cinnamon
- 1/8 teaspoon salt
- 1/8 teaspoon nutmeg
- 1 teaspoon lemon juice
For the maple glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon maple extract or vanilla extract if you don’t have maple
Preheat oven to 350 degrees F.
Grease the bottom of an 8-inch or 9-inch square baking pan.
Using an electric mixer, cream together butter and sugar. Add eggs and vanilla extract and mix well.
In a separate bowl combine flour, salt, cinnamon, nutmeg, oats, and pecans.
Gradually add flour mixture to butter mixture. Mix until combined. Set aside.
In a large bowl, toss together all filling ingredients.
Spread about 1 ½ cups of the batter into the prepared pan. Top with filling. Drop remaining batter on top of apples.
Bake for 35-45 minutes, or until toothpick comes out clean. Cool on wire rack.
When bars have cooled, combine glaze ingredients in a small bowl. Drizzle glaze on top of bars. Allow glaze to set before cutting into squares.