Golden Delicious
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Wiggins, Nan
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Applesauce Bars with Pecan Praline Topping

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~ Norwegian Proverb

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Golden Delicious Country Style
Art Print
Ascenzo, Audrey
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Applesauce Bars with Pecan Praline Topping
(Recipe source unknown)

"Applesauce tends to give a 'time-released' moistness to these bars,
making them excellent keepers. In fact, the flavor and texture actually
improve upon standing. Because I am partial to the crunchy sweetness
of praline, I like to concoct brown sugar, butter and nut mixtures to
sprinkle on top of my baked goods. You can easily substitute walnuts
for the pecans in this recipe. Either works just fine."

Batter:
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup chunky unsweetened applesauce
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups chopped, peeled, cored
Golden Delicious apples
1/2 cup chopped pecans

Topping:
2/3 cup packed light brown sugar
3 tablespoons unsalted butter, softened
1 tablespoon unbleached all-purpose flour
1 cup chopped pecans

Preheat the oven to 350 degrees F. Lightly butter a 13-by-9-inch
baking pan.
To make the batter: In a large bowl, beat together the butter and
brown sugar with an electric mixer until light and fluffy. Add the
egg and vanilla; beat until blended. Stir in the applesauce just until
blended. (The mixture will look curdled.) Sift together the flour,
cinnamon, baking powder, baking soda, cloves and salt. Stir the
dry ingredients into the butter mixture just until blended. Fold in
the apples and the pecans. Spread batter into the prepared pan.
To make the topping: In a bowl, combine the brown sugar, butter
and flour and blend with a fork; stir in the pecans until blended.
Crumble the mixture evenly over the top of the batter. Bake on
the center rack for 30 to 35 minutes, or until the edges begin to
pull away from the sides of the pan. Cool on a wire rack before
cutting into bars. Makes 24 bars.
 

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