Ingredients
Crust & Topping
- 2½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup cold unsalted butter cubed
- 2 large eggs
- 1 teaspoon vanilla extract
Apple Filling
- 6 cups peeled thin-sliced Granny Smith apples
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Simple Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy lifting.
- In a large bowl, whisk together flour, both sugars, baking powder, and salt.
- Cut the cold butter into the dry mixture using a pastry cutter or fingertips until coarse crumbs form.
- Add eggs and vanilla, mixing just until a soft dough forms.
- Press about two-thirds of the dough firmly into the prepared pan to make the crust.
- In another bowl, toss apple slices with sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla until evenly coated.
- Spread the apple mixture evenly over the crust.
- Crumble the remaining dough over the apples to create a thick bakery-style topping.
- Bake for 45–50 minutes, or until golden on top and bubbly at the edges.
- Cool completely in the pan.
- Whisk powdered sugar, milk, and vanilla until smooth. Drizzle glaze over cooled bars.
- Lift from pan, slice into large rectangles, and serve.