Applesauce Linzer Bars (Gluten-Free Variation as well)
Tastes like an apple crumb pie in a bar! Perfect for your Thanksgiving dessert buffet – not too sweet with a touch of warm spices. A great weeknight recipe to master.
Servings: 24 servings; or 16 larger servings
Equipment
- 1 9" x 13" pan
Ingredients
The Base:
- 10 tablespoons unsalted butter softened
- 1 cup confectioner's sugar
- 1 1/4 cups flour gluten-free all purpose flour or regular flour
- 1 cup rolled oats DIVIDED
- 1 cup nuts half almonds, half walnuts – chopped finely
- 1 1/4 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg freshly grated
- 1/4 teaspoon sea salt or Himalayan sea salt
- 1/2 teaspoon pure almond extract
Middle Layer:
- 2 1/2 cups chunky homemade apple sauce (see my recipe)
- 1/3 cup light brown sugar or coconut palm sugar
- 1/4 cup flour gluten-free all purpose flour or regular flour
Instructions
- Make Karen’s Homemade Applesauce. Can be made a few days ahead for a quick recipe. (See recipe.)
- Preheat oven to 350 degrees. Line a 9″x 13″* baking pan with parchment paper, lightly butter, set aside.
- In a stand mixer add first 10 ingredients, butter through almond extract – adding ONLY 1/2 cup of the oats. Mix on low speed until crumbly yet well mixed, about 30 seconds. Press dough down and take out 2/3’s of the mixture and press into the bottom of the prepared pan.
- In a medium sized bowl, add the applesauce, sugar and extra flour, mix well. (Add 1/2 t. some extra cinnamon if you like.) Spread evenly over the uncooked crust.
- Top Layer: Add 1/2 cups of remaining oats to remaining 1/3 dough, mix in with your hands. Top this topping over the applesauce layer evenly, dropping small sized chunks over. Topping will mostly cover, with a little applesauce peaking through.
- Add a sprinkling of your favorite spice on top; I used ground cloves.
- Bake for 35 minutes until the bars feel firm and just starting to become golden on top.
- Cool, cut into 24 squares (or 16 larger squares.)
NOTES:
- These bars have a nice layer of crust and crumb topping that stands up to the applesauce filling. If you want thicker layers, cook in a 9″ square pan instead of the 9’x13′ pan. You will have 16 bars.
- Yes – you can make these up to 2 weeks ahead. Freeze tightly covered, defrost fully on countertop and cut into squares.
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 142kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 27mg | Potassium: 82mg | Fiber: 1g | Sugar: 5g | Vitamin A: 154IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 1mg