I know, I know. Every food blog out there right now has gorgeous pictures up of them apple picking. But what’s one more?
Apple picking is a sign that the air has become crisp and the days shorter. We usually go apple picking at the same place every year but found this new gem of a farm this fall. It’s huge with windy isles filled with dozens and dozens of apple flavors. We adventured right around dusk while the lighting was magical and the the farm was void of families.
And then we spent the next two weeks eating apples with almond butter and honey for breakfast. End of story.
Oh wait – that’s not the end. Because we still had apples left. So I started throwing them in oatmeal. And juices. And finally baked goods.
I had planned for these maple bars to come out like blondies but they were much too moist for me to mislead you with the ‘blondie’ title. Instead, they are like little squares of moist apple cake or… dare I say… coffee cake? And dare I admit to the fact that I may have drizzled more maple syrup over them and enjoyed them for breakfast? Okay, okay – I’ll admit to that. And you may end up finding yourself wanting to enjoy them for more than just dessert as well.
Maple Apple Bars
- 1/2 cup sugar
- 1/2 cup maple syrup
- 1 egg, lightly beaten
- 1/2 cup butter, melted
- seeds from 1 vanilla bean (or 1 teaspoon vanilla extract)
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 1 1/2 cups chopped & peeled tart apples
Preheat oven to 350 degrees and cover a 9×9 inch pan with parchment paper (or use a little butter to grease the pan).
In a large bowl, mix together the sugar, maple syrup, egg, melted butter, and vanilla. Next, stir in the flour, baking powder, salt, pecans, and chopped apples.
Bake for 25 to 30 minutes or until a tooth can be inserted into the middle and comes out clean. Let cool completely on a cooling rack and enjoy!