This recipe is adapted from the “pear-cinnamon streusel squares” recipe in The Ultimate Cookie Book.   Moist and delicious.

Serves 9-12


2 cups all-purpose flour

1 1/4 cups rolled oats

3/4 cup packed brown sugar

1 1/2 teaspoons ground cinnamon

1 cup cold butter, cut into pieces

2 eggs

1 cup granulated sugar

2 tablespoons all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

2 cups peeled, cored, and chopped tart apples, such as Granny Smith

3/4 cup cinnamon chips (these are found near the chocolate chips in most grocery stores)

1 cup confectioners’ sugar

2+ teaspoons milk

1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees F.

Grease a 9 by 13 inch baking pan; set aside.

In a large bowl or food processor, mix together the 2 cups flour, oats, brown sugar, and ground cinnamon.

Cut in the butter until the mixture resembles coarse crumbs.

Remove 1 1/2 cups of the mixture; set aside.

Press the remaining oats mixture onto the bottom of the prepared pan.

Bake for 15 minutes.

Meanwhile, in a medium bowl beat the eggs and granulated sugar until smooth.

Whisk in the 2 tablespoons flour, then the baking powder and salt.

Stir in apples and cinnamon chips.

Gently spread the fruit mixture over the hot crust and sprinkle with the reserved oat mixture.

Bake for 30-35 minutes more or until golden brown.

Cool in pan on a wire rack.

Cut into bars.

In a small bowl, whisk together the confectioners’ sugar, 2 teaspoons milk, and vanilla extract until smooth.

Stir in additional milk, 1 teaspoon at a time, until icing is of drizzling consistency.

Drizzle over bars.

Printable Version with Adobe

Printable Version with Microsoft Word


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