Sheet-Pan Cinnamon-Sugar Apple Slab Bars

Serves 6 · 20 min prep · 32 min cook

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 2 tsp ground cinnamon
• 3/4 cup cold unsalted butter, cubed
• 1 large egg
• 1/4 cup whole milk
• 1 tsp vanilla extract
• 3 medium Honeycrisp apples
• 1/4 cup light brown sugar
• 1 tbsp fresh lemon juice
• 2 tbsp turbinado sugar

Instructions

1. 1Preheat the oven to 375°F. Line a rimmed quarter sheet pan or 9x13-inch pan with parchment, leaving overhang for easy lifting.
2. 2In a large bowl whisk flour, granulated sugar, baking powder, salt, and most of the cinnamon until evenly combined.
3. 3Cut in the cold butter with a pastry blender or fingertips until the mixture looks like coarse crumbs with some pea-size bits remaining.
4. 4Whisk the egg, milk, and vanilla together, then drizzle over the flour mixture and stir just until a soft, shaggy dough forms. Do not overwork.
5. 5Press two-thirds of the dough evenly into the bottom of the prepared pan to form a compact base layer.
6. 6Peel and thinly slice the apples, then toss them with brown sugar, lemon juice, and the remaining cinnamon until glossy and coated.
7. 7Arrange the apple slices in an even overlapping layer over the dough base.
8. 8Crumble the remaining dough over the apples in irregular clumps so some fruit still peeks through. Sprinkle turbinado sugar on top for sparkle and crunch.
9. 9Bake 28 to 34 minutes until the topping is deep golden, the edges are set, and the apple juices bubble thickly at the corners.
10. 10Cool the slab in the pan on a rack at least 25 minutes so the bars firm up for clean cuts.
11. 11Lift out with the parchment, slice into six bars, and serve warm or at room temperature.