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This post originally appeared on my blog about four years ago. I’ve updated it here to tweak the recipe ingredients and instructions and also add new photos. It’s still yummy though!
When it comes to thinking about foods that mean fall to you, are you an apple fan or a pumpkin fan? I’ll admit, I’m both! And even though I’ve shared plenty of pumpkin recipes with you like this Creamy Pumpkin Dip or Pumpkin Waffles, today, I’m sharing with you an apple treat! This recipe for Apple Cinnamon Streusel Bars originally called for dried apples but after looking at four different stores (including the bulk bin section) and not finding any, I decided it was probably better to update this recipe to use fresh apples instead. The substitution was just as delicious!
I love the apple, cinnamon and ginger flavors in these bars. They smelled delicious even before they were baked! And I do love a good bar cookie—so easy and quick. These have just the right sweetness to apple flavor and are perfect for any fall holiday table. I hope you’ll give them a try!
Apple Cinnamon Streusel Bars
- 2 cups all-purpose flour
- 1 1/2 cups rolled oats
- 3/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 cup butter cut into 8 pieces
- 8 ounces cream cheese softened
- 1/2 cup apples peeled and finely chopped
- 1/2 cup walnuts chopped and toasted
- 1/2 cup sweetened condensed milk
- 1/4 cup pure maple syrup
- 1 teaspoon ground cinnamon
- 1.2 cup powdered sugar
- 2 teaspoons milk
- Preheat oven to 350 degrees F.
- For crust, in a large bowl stir together flour, oats, granulated sugar, the 2 teaspoons cinnamon, and ginger. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. (if you have a stand mixer, that will work too--just leave it on low and mix until just combined)
- For topping, set aside 1 cup of the crust mixture.
- Press remaining crust mixture evenly and firmly onto the bottom of a 13x9x2-inch baking pan; set aside.
- For filling, in a medium bowl beat cream cheese, apples, walnuts, sweetened condensed milk, maple syrup, and the 1 teaspoon cinnamon with an electric mixer on medium speed until well combined.
- Spread filling over crust in pan.
- Sprinkle evenly with reserved topping.
- Bake in the preheated oven for 35 to 40 minutes or until topping is light brown.
- Cool in pan on a wire rack.
- For icing, in a small bowl stir together powdered sugar and enough of the milk to make an icing of drizzling consistency. Drizzle over uncut bars. To serve, cut into bars.
- Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.
You can make the crumb mixture and filling mixture up to a day in advance and store in an airtight container in the refrigerator. Bring to room temperature before assembling rest of the recipe. OR These bars can be frozen in a labeled airtight container up to 3 months in advance. Allow to fully thaw before serving. MONEY SAVING TIP: Use store brand ingredients to save you money! I do frequently and do not notice a difference in my baked goods like these Apple Cinnamon Struesel Bars.
Speaking of fall, have you checked out my Fall Foods board on Pinterest? There are lots of ideas to get you in the mood for fall. Here in Texas, fall is teasing us a bit. The evenings have been getting slightly cooler but the days are still pretty warm in the mid-80s. I’m ready to trade my flip flops for boots and my short sleeves for sweaters. No matter what the weather’s like, these Apple Cinnamon Streusel Bars will have your tastebuds in the autumn mood!