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The apples have arrived and you guys, I am pretty excited.

Brown Butter Caramelized Apple Crisp Bars w-Pecan Streusel + Mascarpone Maple Glaze | halfbakedharvest.com @hbharvest

Actually, I am just excited in general. These next four months are my most favorite time of year. So much to be excited for and to look forward to (especially this year with the barn completion!) and so many of my favorite foods. Do not get me wrong, I love summer berries, tomatoes, squashes and all the light + colorful meals that come along with summer, but fall, with all of its cozy comfort foods, will always be my thing.

I am a huge comfort person. I like comfy clothes, comfy blankets, a comfy home (do you think our cool mountain weather could possibly have anything to do with this? My grandfather says that man was not fit to live at 10,000 feet!) and most of importantly, comfort foods. And when I say comfort foods, I do not just mean all the cheesy, heavy stuff, I really just mean warm, baked or stewed foods. They can still be lite and healthy, but just as long as they have a nice warm touch to them I am good.

Brown Butter Caramelized Apple Crisp Bars w-Pecan Streusel + Mascarpone Maple Glaze | halfbakedharvest.com @hbharvest

Brown Butter Caramelized Apple Crisp Bars w-Pecan Streusel + Mascarpone Maple Glaze | halfbakedharvest.com @hbharvest

So with that said, I am SO ready for fall.

Don’t hate me. Summer peeps, I am sorry. I just love fall.

Brown Butter Caramelized Apple Crisp Bars w-Pecan Streusel + Mascarpone Maple Glaze | halfbakedharvest.com @hbharvest

Bring on all the apples, pumpkins, fall squash and pomegranates. I am all in… but since it is still September and some of you still have crazy hot temps, and since technically fall does not start for another whole two weeks (it’s late this year – lame), I will stick with apples for this week. Besides, September should be all about apples anyway.

So basically prepare for an apple overload. Or well, at least that is what I am hopping for, this is the one and only apple recipe I have actually made thus far. The rest of my pounds and pounds of honeycrisp apples have been consumed straight up. Delish.

Brown Butter Caramelized Apple Crisp Bars w-Pecan Streusel + Mascarpone Maple Glaze | halfbakedharvest.com @hbharvest

Ok, ok, ok, but these bars. They actually started out as this whole “one pan apple crisp bars w/ pecan streusel” idea, but then I was like “ah, I need to add some brown butter”. Then the first batch came out of the oven and I was like “ooh, I really need to caramelize those apples”. Then well, yeah, I no longer had a one skillet, one bowl, one pan kind of apple crisp bar. Sorry for making you do dishes, but I promise it’s worth it.

AND besides the browned butter, these bars are actually pretty healthy. They are loaded with oats, whole wheat flour, low sugar and healthy nuts. Oh and um, duh, tons of sweet apples!

Bars for breakfast with a side of greek yogurt, or – bars for dessert with a side of ice cream, or – bars for a snack… also with a side of ice cream!

Brown Butter Caramelized Apple Crisp Bars w-Pecan Streusel + Mascarpone Maple Glaze | halfbakedharvest.com @hbharvest

Brown Butter Caramelized Apple Crisp Bars w-Pecan Streusel + Mascarpone Maple Glaze | halfbakedharvest.com @hbharvest Besides now needing to use three different dishes, these bars are as simple as they get.

They may be a tad crumbly on top due to all the streusel, but the bottom layer should stay nice and firm. I cut my bars into larger granola size bars, but I actually recommend cutting them into smaller squares. I think the smaller squares will stay together a little better and be easier to store.

I used a mix of granny smith and honeycrisp apples, but you can use whatever your favorite apple to bake with is. I highly recommend honeycrisp and pink lady apples, they add a little different flavor than the typical granny smith.

Brown Butter Caramelized Apple Crisp Bars w-Pecan Streusel + Mascarpone Maple Glaze | halfbakedharvest.com @hbharvest

Brown Butter Caramelized Apple Crisp Bars w-Pecan Streusel + Mascarpone Maple Glaze | halfbakedharvest.com @hbharvestOh yeah, and the glaze??

That was a total last-minute thing because, while the bars were pretty good on their own, they still seemed a little boring. When things seem boring, that’s when I call for the glaze. Glazes, drizzles and sauces make the food world a better place. You know, in case you where wondering.

This glaze is SO SIMPLE, but I love it. It is literally just mascarpone (you can swap cream cheese if needed), maple syrup and a little vanilla extract. Another reminder to me that simple always wins.

Brown Butter Caramelized Apple Crisp Bars w-Pecan Streusel + Mascarpone Maple Glaze | halfbakedharvest.com @hbharvest

Brown Butter Caramelized Apple Crisp Bars w-Pecan Streusel + Mascarpone Maple Glaze | halfbakedharvest.com @hbharvest

Brown Butter Caramelized Apple Crisp Bars w/Pecan Streusel + Mascarpone Maple Glaze.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 24 Bars
Calories Per Serving: 138 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Bars

Glaze

Instructions

  • Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish with parchment paper or grease with butter/oil.
  • In a heavy-bottomed 10-12 inch skillet add 14 tablespoons (1 stick plus 6 Tbs) butter and melt over medium heat until just browned. Butter will melt, foam, and froth, and then begin to brown along the bottom. Whisk the browned bits off of the bottom of the pan. Pour the butter into a large glass or other heat safe mixing bowl, set aside.
  • Using the same skillet used to brown the butter, heat the skillet over medium heat and add the remaining 2 tablespoons butter. Now add the apples, 2 tablespoons brown sugar and 1/2 teaspoon cinnamon. Cook, stirring occasionally for about 8-10 minutes or until the apples are caramelized. Remove from heat and set aside.
  • Add the remaining 1/3 cup brown sugar, oats, white whole wheat flour, remaining 1 teaspoon cinnamon, baking soda, pecans, shredded coconut, maple syrup and vanilla to the bowl with the brown butter. Mix well until everything is moistened. Press all but one cup of the mixture into the bottom of the prepared baking dish. The layer will be thin. Spread the caramelized apples over the oats layer. Sprinkle the remaining 1 cup of oat mixture over top the apples. Bake for 30-35 minutes or until the bars are light and golden and crisp on top. Remove and allow to cool slightly before cutting.
  • Meanwhile mix together the mascarpone, maple syrup and vanilla until smooth. Once the bars are cool, cut into 12-24 bars. The top will be crumbly, but the bottom should hold together. For an easier eat and serving, cut the bars into 24 smaller squares. Enjoy with plain yogurt or vanilla ice cream if desired.

Brown Butter Caramelized Apple Crisp Bars w-Pecan Streusel + Mascarpone Maple Glaze | halfbakedharvest.com @hbharvest

Another winner? Warm apple crisp bars and vanilla ice cream… they take away any possibility of a Tuesday being boring!

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Comments

  1. These look so yummy! Can they be made with a gluten-free flour blend? If yes,, does the 1-1/4 cup need to be adjusted up or down? Thank you.

    1. Hey Ginny,
      You can use an equal amount of GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  2. 4 stars
    I was awake at 3am with a head cold, cozying up to your new book. I feel like your books have sparked a light under me again! I have NEVER bought a cookbook that I actually want to try to make every single recipe! I already ordered your past book. Earlier in the day I made the easy peasy beer bread that you mentioned from your first book, and it was amazing! I saw this recipe at 3am and thought, I have apples…lets do this! It is 7am and I am drinking coffee with a fall candle glowing and eating this amazing dish of YUM! Ok, I added a very small scoop of ice cream. YOLO!
    I toasted chopped walnuts instead of pecans (I was out). And I had to omit the coconut (I was out). I couldn’t see what size pan I should have been using. I ended up using a 9×9 stone pan with parchment? And I added maple extract to the glaze. OMG!
    You are a gift to the culinary world! Cookbooks for everyone this Christmas!!

    1. Hi Tracey! I am so happy you are loving my books!! Thank you so much! Also, this sounds like an awesome morning!! xTieghan

  3. Just made these + they turned out delicious!!! Just wondering what’s the best way to store them?

    1. YAY!! So happy you love them! I like to store them in the fridge. It helps to keep the apples fresh longer. Let me know if you have any other questions and thanks again!

  4. These are delicious. Only thing I’ll change next time is I don’t think a 10 inch skillet is big enough – because my apples were stacked up in the pan they didn’t carmelize before they got a bit mushy and I think that’s a flavor that would really add to this.

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