Apple Pie Bars

Turns out I like pie. Like, a lot. Cake with frosting: no. Pie with or with out ice cream: yes. So when I saw a recipe for apple pie bars, I new I wanted to make them. I just had to wait because you really shouldn't make an entire pan of treats that just you will eat. When I was invited to a "Fall Fiesta Bonfire" last weekend, I knew I wanted to take these. I was not disappointed. I cut the recipe in half so to make them in a 9x13 instead of a jellyroll pan, which made them a little thicker than I think they are supposed to be. Thick or thin, they are still delightful. Adapted from mybakingaddiction.com

Crust
3/4 C unsalted butter

6 Tbs sugar
1 1/2 C flour
dash of salt

Filling
3 lbs tart apples, peeled, cored and thinly sliced (I used granny smith)
3 Tbs brown sugar
1-2 tsp cinnamon
dash of nutmeg

Topping
2 cup oats (quick cooking is better, but I used old fashioned and just processed them a bit)
3/4 C flour
2/3 C brown sugar
3/4 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
2/3 C cold butter, cut into small cubes
nuts optional

Preheat oven to 375. Line 13x9 with parchment. Combine butter and sugar for crust and beat until fluffy and lighter in texture and color. Slowly add flour and salt and beat until a soft dough forms. Evenly over bottom of the pan and press down to create crust. Bake 15 minutes. Let cool while making remaining parts.
In a large skillet, add apples and brown sugar. Apples should let out some juice, but you may add some water or butter if you are worried about burning. Cook on medium high heat for about 10 minutes or until the apples are soft. Add nutmeg and cinnamon. Continue cooking until liquid has evaporated (5-10 min.) Let cool.
In a large bowl, combine everything except butter (and nuts if using.) Cut in butter until mixture is coarse and small clumps begin to form. Add nuts.
Pour apples over the crust. Lightly toss topping evenly over apples. Bake for about 45 min-1 hour, turning the pan halfway through baking process. Cool before cutting and enjoy!