Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
21
High
Nutrition per serving
Calories198.6 kcal (10%)
Total Fat7.5 g (11%)
Carbs31.5 g (12%)
Sugars18.3 g (20%)
Protein1.9 g (4%)
Sodium77.8 mg (4%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
¾ cupbrown sugar
¾ cuprolled oats
old-fashioned
1 ½ cupall purpose flour
⅜ tspbaking soda
⅜ tspsalt
140gunsalted butter
cold, divided
2apples
small, unpeeled, cored and thinly sliced or chopped, i use 3 small Granny Smith
10mllemon juice
divided
½ tspcinnamon
½ cupgranulated sugar
12gcornstarch
½ cupwater
½ tspvanilla extract
Instructions
Step 1
Preheat oven to 350F (175C). Line a 9-inch (23-cm) square metal pan with a nonstick foil or parchment paper.
Step 2
To make the crust, in a bowl or food processor, combine the brown sugar, oats, flour, baking soda and salt. Cut in or process in 9 Tbsp (126g) of the butter until the mixture is coarse and crumbly. Reserve about 3/4 cup (168g) of the mixture for the topping. Pat the remaining mixture into the bottom of the pan. It will seem dry, but it's suppose to be.
Step 3
Toss the apples with half the lemon juice and arrange in a layer across the crust. Sprinkle with the cinnamon. In a saucepan over medium heat, combine the granulated sugar, cornstarch and water, and cook, whisking constantly, until the mixture begins to boil and thicken. Remove from the heat and stir in the vanilla, the remaining butter and the remaining lemon juice. Pour the mixture over the apples. Sprinkle the reserved oat crumbs on top, then sprinkle with the pecans.
Step 4
Bake for 35 to 45 minutes, or until the top is lightly browned. If you prefer bars that hold together, let the bars cool completely and then chill before cutting. You can bring them back to room temperature after chilling, of course.
