Ingredients
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 cups all-purpose flour
- 1/2 cup light brown sugar3 sticks unsalted butter, softened
- 2 cups all-purpose flour
- 1 1/2 cups light brown sugar
- 1 tablespoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 cup water, as necessary
- 3/4 cup walnuts
- 3/4 cup sugar
- 12 Granny Smith apples (about 6 pounds) peeled, cored and thinly sliced
- 3 cups quick-cooking oats
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter
- 1 1/4 teaspoons cinnamon
- 3 sticks unsalted butter, cut into 1/2-inch cubes and chilled
Directions
MAKE THE CRUST
To make the crust – preheat the oven to 375°. Line a 15 by 17 inch rimmed baking sheet with parchment paper and then in a standing electric mixer fitted with the paddle and beat the butter with the sugar at medium speed until light and fluffy, 2 to 3 minutes. At low speed, beat in the flour and salt until a soft dough forms. Press the dough over the bottom of the sheet and 1/2 inch up the side. Bake in the center of the oven for 20 to 25 minutes, until the crust is golden. Let cool on a rack.
MAKE THE FILLING
For this in each of 2 large skillets, melt 3 tablespoons of the butter with 1/4 cup of the light brown sugar and add the apples to the skillets and cook over high heat, stirring occasionally, until softened, about 10 to 12 minutes and Stir half of the cinnamon and nutmeg into each skillet. Then cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 to 12 minutes longer and scrape up any bits stuck to the bottom of the skillets and add up to 1/2 cup of water to each pan to prevent scorching and Let cool.
MAKE THE TOPPING
For this, spread the walnuts in a pie plate and toast until golden and fragrant, about 8 to 10 minutes and let cool, and then coarsely chop the walnuts. In a large bowl, mix some oats with the flour, cinnamon, light brown sugar, baking soda and salt according to you. Using a pastry blender or two knives and cut in the butter until the mixture resembles a coarse meal and Stir in the walnuts and press the mixture into clumps.
At last spread the apple filling over the crust and scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for about 1 to 1:15 hour, until the topping, is golden and rotate the pan halfway through baking. Let cool completely on a rack before cutting into 2-inch bars.
