Ingredients
4 apples, peeled and thinly sliced1 1/4 cups tea flour for all purposes
3/4 fl. of tea brown sugar
1 fl. of tea oats
1/2 tbsp. gl. salt
12 c. p. unsalted butter, cut into small pieces
1/3 cup of tea granulated sugar
1 tbsp. p. corn flour
1 tbsp. p. lemon juice
1/2 tsp. p. ground cinnamon
1/8 tsp. gl. grated nutmeg
How to:
In a medium bowl, mix the flour, brown sugar, oats and salt. Add the butter and knead with your fingers until it forms a smooth, cohesive dough with no more dry pieces of flour.
Use your fingers to crumble it into small pieces and measure out 1 1/2 cups for the topping.
Pour the remaining crumbs into the prepared baking sheet and press them into an even and flat layer.
In a medium bowl, mix the peeled and sliced apples, granulated sugar, cornflour, lemon juice, cinnamon and nutmeg. Spread in an even layer over the crust.
Add the reserved dough on top in an even layer.
Bake for 55 minutes to 1 hour, until the top and edges are golden brown. Remove from oven and let the bars cool for 20 to 30 minutes, then lift the bars out with the parchment paper.
If desired, transfer to the refrigerator for another 1 hour, or simply let them cool to room temperature on the counter.
Once the bars are at room temperature, cut them into 16 even squares.
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