Granny Smith apples and pecans are a great fall combination.
½ cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2¼ cups all-purpose flour, divided
1½ teaspoons baking powder
1½ teaspoons apple-pie spice
¼ teaspoon salt
¾ cup heavy whipping cream
3 cups finely chopped Granny Smith apple
1 cup finely chopped pecans
¼ cup firmly packed light brown sugar
1 teaspoon ground cinnamon
¼ cup butter, melted
Garnish: sifted confectioners’ sugar
• Preheat oven to 350°.
• Line a 13-x-9-inch baking pan with aluminum foil. Spray foil with
nonstick baking spray with flour. Set aside.
• In a large bowl, beat butter and sugar at medium speed with an
electric mixer until fluffy. Add eggs, one at a time, beating well
after each addition. Add vanilla extract, beating well to combine.
• In a medium bowl, combine 2 cups flour, baking powder, apple-pie
spice, and salt. Gradually add flour mixture to butter mixture,
alternately with cream, beginning and ending with flour mixture.
Add apple, stirring to combine. Spread batter into prepared pan.
• In a small bowl, combine pecans, remaining ¼ cup flour,
brown sugar, and cinnamon. Add melted butter, stirring to
combine. Sprinkle pecan mixture over batter in pan.
• Bake until a wooden pick inserted in center comes out clean,
35 to 40 minutes. Let cool in pan on wire rack. Cut into bars.
• Garnish with confectioners’ sugar, if desired.