Apple-Caramel Streusel Bars 

Apples and honey are synonymous with Rosh Hashanah, whether eaten on their own or incorporated into different dishes. These apple bars are perfect for a kiddush or dessert. You don’t even need a mixer for these, which make them even more appealing. May we all merit a shanah tovah u'mesukah! 

YIELDS 24 BARS 

CRUST

• ½ cup brown sugar
• ⅓ cup + 1 Tbsp oil, plus 1 more Tbsp if necessary
• 1½ cups whole wheat pastry or white flour
• 1 full tsp cinnamon
• 1½ cups quick oats
• ½ tsp salt
• ½ tsp baking soda

FILLING

• 4 large apples, peeled and sliced (I like using a combo of tart and sweet apples)
• 1 Tbsp fl our
• sprinkle of cinnamon
• ½ cup pareve caramel spread, warmed

TOPPING

• ⅓ cup honey, warmed
• pomegranate arils, for garnish (optional)

Preheat oven to 400°F (200°C). To make the crust: In a large bowl, place brown sugar and _ cup + 1 Tbsp oil; mix to combine. Add fl our, cinnamon, oats, salt, and baking soda.

Mix well until moistened, and mixture holds together somewhat. If necessary, add another tablespoon of oil. Reserve 1¾ cups of this mixture, and press the remaining crumbs onto a parchmentl ined 9x13-inch (20x30-cm) baking pan. In a medium bowl, place apples, fl our, and cinnamon; mix. Carefully spread over crust. Place dollops of caramel spread on apples, flattening them gently with the back of a spoon.

Sprinkle the reserved crumbs over the apples, pressing down slightly. Drizzle warmed honey all over the top. Bake for 25 minutes or until golden and done. Turn off oven, open door, and leave inside for an additional 10 minutes. Remove from oven and cool before cutting into squares. Serve garnished with pomegranate arils, if desired. These bars can be frozen.

(Originally featured in FamilyTable, Issue 661)