Some folks claim this is an apple cobbler but when it cools you can actually cut it into any size bars. It makes a nice treat for friends and would fit nicely in a lunch box.

Sometimes I do not have the luxury of having apples on hand when I want a fall dessert. But I do keep some canned fruit pie fillings in my pantry. This works well with peach pie filling as well.

You need to use a jelly roll pan about 15 x 10 with a one inch side. The cake rises so you do not want a mess in your oven.

As you can see, mine has been well used. But they have lots more years to go. I can see the look on my daughter’s face after I have entered the Pearly Gates (fingers crossed) as she cleans out my house. There will be more cooking utensils than money, that is for sure. Spoiler Alert!

This was so easy to make. I will be doing it again soon. You can cut the bars in small bite sizes or any size to fit your needs.

I love using the Smucker’s Caramel topping. But you can choose to use a vanilla glaze if you prefer. Get busy. It is fall and family and friends need fall desserts.

Yield: ABOUT 20 BARS

QUICK AND EASY APPLE PIE BARS

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Moist, firm apple bar with a drizzle of caramel on top

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 2 cans apple pie filling (21 oz)
• 3 cups all purpose flour
• 1 teaspoon salt
• 2 sticks butter (4 0z) room temp
• 2 cups sugar
• 2 teaspoons cinnamon
• pinch nutmeg
• 1 teaspoon vanilla
• 4 eggs

Instructions

1. Preheat oven to 350 degrees. Prepare a 15 x 10 jellyroll pan with nonstick spray with flour.
2. Combine flour, cinnamon, and salt in a bowl. Set aside.
3. Cream the butter until smooth and add the sugar. Beat until fluffy, about 4-5 minutes. Stop to scrape sides and bottom.
4. Add eggs two at a time and beat just until the yellow has disappeared.
5. Add the vanilla.
6. Lower mixing speed and add the flour mixture until it is thoroughly combined. Scrape sides and bottom well.
7. Remove a scant cup of the mixture to reserve for the top.
8. Spread the rest of the mixture in the prepared pan. It will be a thin layer.
9. Have both cans of filling open. With a large spoon place evenly over the batter.
10. Dollop the rest of the batter on top. it will not completely cover the top.
11. Bake for about an hour.
12. Cool and cut into squares or if you are anxious cut and eat hot with ice cream.
13. I use the Smuckers caramel to drizzle over the top of my bars.

Notes

If you prefer a glaze drizzle, that is easy enough to make with about a 1/2 cup confectioners sugar and 2-3 teaspoons milk.

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 180Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 37mgSodium: 130mgCarbohydrates: 39gFiber: 1gSugar: 24gProtein: 3g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

“And all at once, summer collapsed into fall.”

– Oscar Wilde