Apple Raisin Walnut Squares

Crisp apples are showing up in New England now and it is time to go back to school. Here is a wholesome recipe for breakfast bars made with all of those great fall apples.  A great way to start out the day!

Ingredients

Whole-Grain Crust:

  • 1 cup (100 g) rolled oats
  • 1 cup (105 g) walnut pieces
  • ¼ cup (35 g) flax seeds
  • 3 cups (288 g) Whole Grain Einkorn Flour or 1½ cups jovial Einkorn Wheat Berries, ground into flour
  • ½ cup (75 g) packed light brown sugar
  • ½ teaspoon ground cinnamon
  • 1 teaspoon (6 g) fine sea salt
  • ¾ teaspoon (3 g) baking powder
  • ½ cup (115 g) cold unsalted butter, cubed, plus more for pan
  • 1 large egg, beaten
  • 1 teaspoon (14 g) vanilla extract
  • 3-4 tablespoons ice water

Apple Filling:

  • 4 cups (550 g) diced peeled apples, divided  (about 4 medium)
  • ¾ cup (65 g) raisins
  • 2 tablespoons (30 g) fresh lemon juice
  • 1/3 cup water (or apple juice)
  • 1/4 cup (50 g) natural cane sugar
  • 3 tablespoons (27 g) cornstarch or flour
  • 1/2 teaspoon (1 g) ground cinnamon
  • 1 teaspoon (14 g) vanilla extract

Directions

For the Crust:

  1. Preheat the oven to 400°F. Butter an 8″ x 8″ inch pan.
  2. In the bowl of a food processor, pulse together the oats, ¾ cup walnuts and flax seeds just until they form a chunky texture. Add flour, brown sugar, cinnamon, salt and baking powder and pulse 1-2 times to combine. Add the butter and process until the mixture is the consistency of coarse, chunky meal.
  3. In a small bowl, whisk together the egg, vanilla and 2 tablespoons ice water. Slowly pour the liquid mixture into the dry ingredients and pulse until combined. If mixture isn’t clumping together at this point, add additional ice water, 1 tablespoon at a time.
  4. Press approximately half of the crust mixture evenly into the bottom of the prepared baking pan. Stir the remaining ¼ cup walnuts into the leftover crust mixture and refrigerate to use later as topping.

For the Filling:

  1. Combine 3 cups apples, raisins, water, lemon juice, sugar, and cornstarch (or flour) in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the apples soften, 4 to 5 minutes. Stir in the remaining 1 cup of apples, cinnamon and vanilla and cook for an additional 1 minute.
  2. Scoop the filling onto the crust and spread evenly. Sprinkle the remaining crust mixture across the top.
  3. Bake for 15 minutes, then reduce temperature to 350°F and continue baking for another 25-30 minutes or until top crumble is golden brown. Cool completely in pan. Cut into bars and enjoy room temperature or warmed. If wrapped and kept at room temperature, bars can be kept for 2 additional days.