Apple Strudel Bars Recipe

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Yummy apple bars that hold their shape and are easy to serve. Select the perfect apple in All About Apples to use for bars, pies, crisps, and sauces. You will love how the cinnamon and nutmeg complement the flavor of the apples in these Apple Strudel Bars.
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Servings:
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Ingredients
  • CRUST:
  • 2/3 cup butter (margarine) ( 1 1/3 sticks)
  • 3 ounces cream cheese, softened
  • 1/4 cup brown sugar, firmly packed
  • 1 egg, large
  • 1 teaspoon almond extract
  • 2 cups flour, all-purose
  • 1/4 teaspoon salt
  • FILLING:
  • 2 tablespoons flour, all-purpose
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 8 cups tart baking apples, thinly sliced
  • TOPPING:
  • 1 cup flour, all-purpose
  • 3/4 cup brown sugar, firmly packed
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup cold butter (margarine) (1 stick)
Container: Jelly roll pan (10 X 15")
Directions
PREP
45 mins
COOK
45 mins
CRUST:
  • Preheat oven to 375°F.
  • Lightly spray jelly roll pan with a vegetable spray or oil. Cream butter (margarine), cream cheese and brown sugar together in a medium sized bowl. Beat in egg and almond extract (or vanilla). Stir in flour and salt until blended.
  • With your fingers, press dough into the bottom of the pan in an even layer.
FILLING:
  • To make the filling, blend flour, sugar, and spices in a small bowl and toss in peeled, sliced apples. Put the apple mixture on top of the crust.
TOPPING:
  • For the topping, stir the flour, brown sugar, and spices in a small bowl. Cut in the butter (margarine) until the mixture forms coarse crumbs. Sprinkle the crumbs over the sliced apples.
  • Place the pan in the preheated oven and bake for about 40 minutes or until the apples are tender and the topping has browned. Cool in the pan.
  • These can be made a day ahead, covered well, and stored in a cool place. Cut just before serving to the size that best fits the crowd. Great served with some ice cream.
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apple strudel bars

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