Sheet-Pan Early Apple Slab Bars with Maple Glaze

Serves 6 · 20 min prep · 40 min cook

Ingredients

• 2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1 cup cold unsalted butter
• 3 large Gala or Honeycrisp apples
• 1 Tbsp fresh lemon juice
• 1 Tbsp cornstarch
• 1/4 cup pure maple syrup
• 1/2 cup powdered sugar
• 1 Tbsp milk
• 1 tsp vanilla extract

Instructions

1. 1Heat the oven to 375°F and line a rimmed quarter sheet pan or 9-by-13-inch pan with parchment, leaving overhang on the long sides for easy lifting.
2. 2In a large bowl combine flour, oats, brown sugar, granulated sugar, baking powder, most of the cinnamon, and salt. Grate or cut the cold butter into the dry mix and rub with fingertips until the mixture looks like damp sand with some larger clumps.
3. 3Press two-thirds of the crumb mixture firmly and evenly into the bottom of the prepared pan to form a compact crust. Bake for 12 minutes until the edges just begin to turn pale gold.
4. 4While the crust bakes, core and dice the apples into half-inch pieces. Toss them with lemon juice, remaining cinnamon, cornstarch, and half the maple syrup until evenly coated and slightly glossy.
5. 5Spread the apple mixture in an even layer over the hot crust. Sprinkle the remaining crumb mixture loosely over the apples so some fruit still peeks through.
6. 6Return the pan to the oven and bake 22 to 26 minutes until the topping is deep golden, the apples are bubbling at the edges, and a knife slides easily into a piece of fruit.
7. 7Cool the pan on a rack for at least 30 minutes. Whisk powdered sugar, remaining maple syrup, milk, and vanilla into a smooth, pourable glaze. Drizzle the glaze in thin ribbons over the entire slab.
8. 8Use the parchment to lift the slab out, then cut into 6 generous bars with a sharp knife. Serve slightly warm or at room temperature; leftovers keep well for lunchboxes.