Instructions
Preheat the oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
In a large bowl, combine the flour, granulated sugar, brown sugar, and salt.
Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Stir in the vanilla extract.
Press about two-thirds of the crumb mixture firmly into the bottom of the prepared pan.
Bake the crust for 15 minutes.
Meanwhile, combine the sliced apples, sugars, flour, cinnamon, nutmeg, lemon juice, and vanilla until evenly coated.
Spread the apple mixture evenly over the warm crust.
Sprinkle the remaining crumb mixture evenly over the apples.
Bake for 30–35 minutes, or until the topping is golden brown and the apples are tender.
Cool completely before slicing.
If desired, whisk together the powdered sugar, milk, and vanilla, then drizzle over the cooled bars.
Tips
Best apples: Honeycrisp, Granny Smith, Braeburn, or a combination for the best balance of sweetness and tartness.
For extra crunch, mix ½ cup chopped pecans or walnuts into the crumb topping.
Chill the bars for 1 hour before slicing for clean, neat squares.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
These bars freeze well for up to 3 months.
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