Apple Pie Bars

Seriously, you must try this recipe. They are so good, I can't stop eating them. They are especially good when they are cold, despite what the recipe says. I made these for a school gathering, so thankfully we don't have too many left over because I plan on eating then rest very soon. This recipe makes quite a few bars.

I added cranberries to the recipe, and I am glad I did. They give it a good tartness, so it is not overly sweet even with all the brown sugar. I also did not do the browned butter part for lack of time.

But again, you must try this.

Apple Pie Bars
Adapted from Food & Wine
Crust
1 cup unsalted butter
1/2 tsp vanilla extract
3/4 cup brown sugar
3 cups flour
1/2 tsp salt

Filling
3 Tbsp unsalted butter
1/4 cup brown sugar
8 cups Fuji apples, peeled, cored, and sliced into diamonds
1 Tbsp cinnamon
1 bag frozen cranberries, thawed and rinsed
1/4 tsp nutmeg
1 cup water, as needed ( I didn't need this)

Topping
2 cups rolled oats
1 cup flour
3/4 cup brown sugar
1 1/4 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract
5 Tbsp unsalted butter, melted

Line a 12 x 17-inch jelly roll pan with parchment paper. For the crust, cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup to chill in the freezer until solidified. - I did not do this step, didn't have time, instead I just used room temperature butter.-

Beat solidified brown butter, vanilla, and brown sugar in a large mixer bowl on medium speed until smooth. Whisk together flour and salt in a medium bowl; gradually add to butter mixture, beating on low speed just until mixture resembles coarse crumbs. Press dough evenly into bottom of prepared pan and chill until firm, about 30 minutes (or wrap well with plastic and chill overnight).

Preheat oven to 375°F. Bake crust until golden, about 15 minutes. Transfer to a wire rack and cool crust in pan. For the filling, heat two large skillets over medium heat and melt 1 1/2 tablespoons butter with 2 tablespoons brown sugar in each. Add 4 cups apples to each skillet and cook over high heat until softened, about 10 minutes. Stir 1/2 tablespoon cinnamon and an 1/8 teaspoon nutmeg into each skillet, as well as cranberries. Cook until the apples are caramelized and liquid has evaporated, about 5 more minutes. If needed, add up to 1/2 cup water to each skillet to prevent scorching. Let cool; spread filling evenly over cooled crust.

For the topping, whisk together oats, flour, brown sugar, cinnamon, baking soda, and salt in a medium bowl. Add vanilla and melted butter; toss mixture with a fork until it comes together in small clumps. Scatter crumbs evenly over apple filling and bake for 18 to 20 minutes, rotating pan halfway through, until topping is golden. Cool completely in pan on a wire rack before cutting into bars with a serrated knife. Arrange bars in a single layer in an airtight container and store in the refrigerator for up to 4 days or wrap individually in waxed paper and freeze for up to a month. Bring to room temperature or warm before serving.