Monday, December 12, 2011

Glazed Apple Bars

My mom, Cathy, wanted to contribute this recipe to the "From the Hearth" recipe share found here. She said she loves this recipe because it's simple to make, but it looks and tastes like a pastry from a fancy bakery. She found it on a post by Edie over at LifeInGrace.

1. First combine 4 C. flour, 1/2 t. salt, and 2 C. sugar.*

2. Cut in 3 sticks of butter. Use hands or mixer on low. The mixture will be crumbly.  Press about half of this crumbly mixture into a jelly roll pan. (A jelly roll pan just means a cookie sheet with sides.)

3. Peel, core and slice 4-5 Granny smith apples and layer over the shortbread mixture.

4. Combine 1/3 C. sugar and 1 t. cinnamon, sprinkle it over the apples.

5. Crumble the remaining flour/sugar/butter mixture on top of the apples.

6. Bake it at 350 degrees for 50 - 60 minutes.until it is crispy on the bottom. After it bakes, let it cool before adding glaze..

7. Make a glaze with 1 C. powdered sugar, 1 t. vanilla, 1 T. water.

   * I love this, but I thought it was a bit too sweet, so the third time I made it,  I decreased the sugar in the first step to 1+ 3/4c, and decreased the sugar in the second part of the recipe to 1/4c. And, I didn't even  put the glaze on that time.  It was still plenty sweet and delicious.

Refrigerating the leftovers was a happy discovery--the bars are wonderful chilled.

~ Cathy


  1. You had my heart at "3 sticks of butter." Or at least my sweet tooth. :D Thanks Cathy.

  2. Wait a minute- I've never tried these! And you've made them three times? :-)

  3. LEAH: Amen, I understand completely.

    LOUISE: I'm sorry, but in my defense, I am getting a lot of people to keep track of, feed, clothe, etc. I'll make it again soon--it's that good-- and see that you and your fruit-desert-loving husband are the first beneficiaries.

  4. I can attest. These are some of the best apple desserts EVER! I liked them best chilled.

  5. Yummy! I had a recipe like this and lost it. I can hardly wait to try it. Tell Cathy thanks!