Eosinophilic Esophagitis Friendly Apple Pie Bars
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Learn more →Ingredients
16 servings
For the crust and crumble
- 3 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¾ cup granulated sugar
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cut into ½-inch cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3 tbsp cold water
For the apple filling
- 2 ½ lbs (about 5 medium) apples, peeled, cored, and cut into ¼-inch slices
- ½ cup packed light brown sugar
- 2 tbsp unsalted butterChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 2 tbsp cornstarch
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides to use as handles for lifting.
- 2
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold butter cubes and work them in with a pastry cutter or fork until the mixture resembles coarse, pea-sized crumbs with no large butter chunks remaining. Drizzle in the cold water, 1 tablespoon at a time, and toss with a fork until the dough just begins to clump together when pressed — it will look shaggy, not smooth.
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