I had a few Granny Smith apples lying around my kitchen that weren’t getting eaten. I’m typically an “apple a day” girl, but for whatever reason, Granny Smiths are one variety I can’t really stomach on their own. Dip them in caramel and I’m game, but my keyboard at work is dirty enough without me dripping caramel all over it!
When the October issue of Family Circle arrived in my mailbox, I immediately turned to flip through the recipes and saw these apple raisin bars: Granny Smith problem solved. I whipped these up after work one day with the intention of bringing them to church later that weekend…and then found myself stealing slivers from the pan for the next 36 hours! 
These were more fudgy than cakey, almost doughy in the middle. I prefer my baked goods like this, but if you want them to set up a bit more, you may want to bake a few extra minutes (I took mine out after 35 minutes). Full of cinnamon and apples, they’re the perfect dessert bar/pseudo breakfast for Fall! Now I want to try combining this recipe with my oatmeal raisin bar recipe to get an Apple Oatmeal Raisin bar. I’ll post if I give it a try!
I stored mine in the fridge, but I also recommend heating them up in the microwave and topping with a scoop of ice cream. Enjoy.
PrintApple Raisin Bars
- Total Time: 45 minutes
- Yield: 12 bars 1x
Description
These apple raisin bars are a delightful combination of fudgy texture and warm cinnamon flavor, perfect for a fall dessert or breakfast treat.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour (can substitute all-purpose or regular whole wheat flour)
- 1 1/2 tsp ground cinnamon
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups packed light-brown sugar
- 2 large eggs
- 1 stick unsalted butter, melted
- 2 tsp vanilla extract
- 2 Granny Smith apples, peeled, cored, and chopped
- 1 cup raisins
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with foil and spray with non-stick cooking spray. Set aside.
- In a medium-sized bowl, whisk together the all-purpose flour, whole wheat pastry flour, ground cinnamon, baking powder, and salt.
- In a large bowl, beat together the light-brown sugar and eggs until well combined. Stir in the melted butter and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped Granny Smith apples and raisins until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the bars to cool completely in the pan on a wire rack before lifting them out using the foil. Cut into squares and serve.
Notes
These bars are best stored in the fridge and can be reheated in the microwave. Try serving them warm with a scoop of ice cream for an extra treat. If you prefer a firmer texture, bake for a few additional minutes. The recipe is adapted from Family Circle Magazine, October issue.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 30
- Sodium: 150
- Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 3
- Cholesterol: 35
