Big Apple Bars

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Both Apple and Apple/Apricot Bars are tasty with ice cream on top


  • 1 c. sifted flour
  • ½ tsp. salt
  • ½ tsp. baking soda
  • ½ c. light brown sugar, firmly packed
  • 1 c. quick-cooking rolled oats
  • ½ c. shortening
  • 2 tblsp. butter or regular margarine
  • c. tart apple slices
  • ¼ c. sugar
  • Butter pecan or vanilla ice cream


  • Sift flour with salt and baking soda. Stir in brown sugar; mix in rolled oats. Cut in shortening until mixture is crumbly. Press half of this mixture firmly into bottom of greased 8" square pan or baking dish. Dot with butter. Add apple slices and sprinkle with ¼ c. sugar. Cover with rest of crumbs.
  • Bake in moderate oven (350°) 45 minutes, until top is golden.
  • Cut in 6 large bars. Serve cold or faintly warm with ice cream or your favorite sauce.

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