Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Apple bars with a sweet, creamy apple filling layered between a crunchy oat crust and topping.
Heat oven to 350°F.
Combine butter and brown sugar in bowl. Beat at medium speed until creamy. Add all remaining crust ingredients; continue beating until well mixed.
Press half of crust mixture onto bottom of ungreased 13x9-inch baking pan. Bake 8-10 minutes or until light golden brown.
Combine all filling ingredients in bowl; mix well. Pour filling over hot, partially baked crust. Crumble remaining crust mixture over filling and press down lightly.
Bake 35-40 minutes or until top is golden brown and center is set. Cool completely. Cut into bars. Store refrigerated.
Dietary Fiber: 1g
I LOVE this recipe just as it is! No changes at all just make sure you have a really good sweet/tart apple!
This recipe is actually the first best thing ive cooked, and I'm only 15.. trust me this is an bang on recipe
My family and I loved these bars! After reading other reviews, I peeled my apples and the filling turned out wonderful! I would of made them again the same week, but ... I ran out of sugar. ;)
I've made this recipe at least four times in the past two weeks, for church fellowship after worship and for Garden Club. I substituted ¼ cup of applesauce for part of the sugar in the sour cream layer (used ¼ c applesauce and ½ c sugar), and it was excellent. I peeled the apples but did not measure the quantity, and I'm sure there was at least 3 cups in every batch.
I made these today and they are fantastic! Great recipe!
This dessert was nothing less than spectacular!!! I added 1/2 tsp of salt and 1 extra tsp of cinnamon to the dry ingredients. I used 1 Gala and 1 Jona Gold apple, and the sweet tart combo rocked. You must give this one a try. I promise you won't be disappointed.
These bars are homey yet company-worthy. I substituted mashed banana for 1/4 of the butter and it worked wonderfully. The off-putting texture criticized in an earlier review is, in my opinion, due to the apple peels in the filling. Simply peel the apples before shredding for a creamier result.
I made this recipe for my book club group and they absolutely loved it! The recipe was easy to make and the bars were very moist and flavorful.
my grandma who is the best baker and never asks for my recipes wanted this one! it's SO GOOD and easy!
This recipe was okay. We usually love apple goodies but found the texture of this dessert a little odd. The bake time was longer than the recipe suggested also. Although the flavor was okay it was definitely not a "wow, I'll make that again".
This is absolutely wonderful!! It gets rave reviews anywhere you take it and everyone wants the recipe.
Yum-O! I am going to keep this recipe! :-
My husband loved these wonderful bars.Some of the guys that work with him had some and loved them too.I guess you would say a real man pleaser!!!I will make oftem now that I have fresh apples from Tennessee.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1602
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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