1. Preheat oven to 375F. coat a 9- by 13-inch pan with cooking spray.

2. To make the crumb topping, stir together oats, flour, brown sugar, cinnamon, baking soda and salt in a large bowl. Scatter butter pieces on top and, using your fingertips, combine ingredients to make uniform, coarse, sandy clumps. Stir in walnuts and refrigerate until ready to use (this step may be prepared up to 2 days in advance).

3. To make the crust, add the butter and granulated sugar to a large bowl and beat on high speed until pale and fluffy, about 2 minutes. Reduce the speed to low and beat in about 1 cup of the flour and the salt, then add the remaining flour gradually and beat until the dough comes together into a soft ball. Transfer the dough to the prepared pan and, using your hands, gently spread it out evenly over the bottom and slightly up the sides. Bake until the top is golden brown, 15 to 20 minutes. Transfer to a wire rack and let cool completely. Leave the oven on while you prepare the filling.

4. To make the filling, place butter and brown sugar in a large skillet over low heat. Using a wooden spoon, stir to melt sugar with butter to form a syrup. Add apples, toss to coat with the syrup, and raise the heat to medium-high. Cook, stirring often, until apples have softened and begin to caramelize, 15 to 20 minutes. If the pan begins to burn, sprinkle in a little water, scrape the pan bottom, and reduce the heat. When apples are very soft, stir in cinnamon and nutmeg. Remove from the heat and let cool completely.

5. Evenly spread the apple filling over the cooled, pre-baked crust. Sprinkle the topping over and press lightly into the filling. Bake until topping is golden, about 20 minutes. Let cool completely on a wire rack. Cut into 18 bars to serve.

Apple & Pineapple Sauce

5-6 apples washed and sliced
1 can pineapple diced
cinnamon
pumpkin pie spice
1 Tbsp brown sugar


put all ingredients into a pot and turn on medium low heat, until apples are soft. Once they are soft puree in blender.

 

 

 

 

Applesauce Oatmeal Muffins

Ingredients:

• 1 1/4 cups whole wheat flour
• 1 1/4 cups oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1 cup apple pineapple sauce *recipe above*
• 1/2 cup low-fat buttermilk
• 1/2 cup firmly packed brown sugar
• 2 tbsp canola oil
• 1 large egg, lightly beaten
• 1/2 cup raisins

Preparation:

Preheat oven to 400 degrees. Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray
In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in raisins. Fill muffin cups 2/3 full.
Bake for 16-18 minutes.

 

• 1 1/2 cups all purpose flour
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 eggs
• 1/2 cup canola oil
• 1 teaspoon vanilla
• 1 1/2 cups finely chopped apples
• 1/2 cup pecans or walnuts, chopped (optional)

For the cake: Heat the oven to 350 degrees F. Grease an 8-inch pan (round or square) and set aside.

In a medium bowl, combine the flour, sugar, baking soda, salt and cinnamon.Stir with a whisk to mix everything together.

In a large bowl, mix the eggs with a hand mixer til light in color and foamy. Add the oil and vanilla and beat well.

Stir in the flour mixture with a spoon and continue stirring the batter til the flour disappears. Add the apples and nuts (if using) and stir to mix them into the batter.

Scrape batter into prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Place the hot cake on a wire cake.