About the Author

Jill is a mother, wife, teacher, artist, creative genius, and writer. She works daily on her blog at SimpleDailyRecipes.com. When she is not home schooling her kids or writing for her blog, Jill likes to experiment in her kitchen to create new food delights.

See All Posts by This Author

Cinnamon Apple Bars

Filed Under •

(3 votes, average: 4.67 out of 5)

Loading ...

These cinnamon apple bars will go well with coffee, hot tea…I see baking them for the next ladies luncheon or for my diet minded friends. They’re moist, cakey, and two is about all you want. They’re not rich or overly sweet. They have a simple, cinnamon apple flavor that makes for a guiltless treat.

I came across this recipe when looking for something sweet to eat that didn’t have too many calories and still tasted good. This is a pretty easy recipe. If you can bake brownies, you can make cinnamon apple bars.

HERE’S ALL IT TAKES

3/4 cup packed brown sugar (I used dark brown)
3/4 cup applesauce
1/4 cup healthy oil
1/4 cup healthy egg substitute or 1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped unpeeled apple

Heat oven to 350F degrees.

Mix brown sugar, applesauce, oil and egg substitute in large bowl.

Stir in flour, baking soda, cinnamon, and salt, then finally the apple.

Spread batter in 8×8 inch pan, lightly sprayed with non-stick cooking spray.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean; cool.

Cut into 6 rows by 4 rows.

Need time I make these, I think I’ll increase the chopped apple to 1 cup. I really enjoyed the texture and natural sweetness the apples added to the cakey bars.

There Are 7 Responses So Far. »

Comment by Jill on 13 May 2008:

A sure fire easy way to remove bars from a hot pan for a quicker cooling time:

1. Spritz bottom of pan with nonstick cooking spray.

2. Measure out enough wax paper to line the pan PLUS hang out over two sides (see 2nd photo above).

3. Spray the wax paper and exposed pan sides with nonstick cooking spray.

You’re ready to fill the pan with batter.

To remove hot bars or brownies, simply and CAREFULLY grab the extra wax paper. Pull up and over onto a cooking rack. Allow to cool completely before cutting.
Comment by Cassiemarie Yang on 14 May 2008:

Which type of apple is more suitable for this recipe? red or green?
Comment by Jill on 15 May 2008:

The original recipe called for an ‘all purpose apple’.

I had a Gala apple sitting on the counter and used it.

The second day of eating this dessert is WAY better than the first. It’s acting like a banana bread; it’s getting moister and sweeter.
Comment by Charles@GreatCooksCommunity on 15 May 2008:

These things were extra moist and each day they seemed to get better and better. It made me think of a spice cake sort of thing, but without the cake. I also liked the apple bits. There were only a few apple piece per slice so it was nice and balanced. I like also like that they were light and I didn’t feel weighted down after having a square….or two…okay three! They were good.
Comment by Jill on 19 May 2008:

THE RECIPE IS NOW ACCURATE.
Thank you Jan for catching that error.

For the sake of future cooks reading this recipe, I removed your alert so they wouldn’t be confused as to whether the recipe was correct or not.

I appreciate your effort to let me know how this site works for you and your family.
Comment by Linwood (The Headwait) on 18 June 2008:

I love cinnamon, and I love apple, so this recipe is right up my alley. I’m going to play devil’s advocate though… could I add a frosting on top? Maybe french vanilla?
Comment by Jill on 18 June 2008:

Go for it! If you want a sweeter dessert, than try it and come back to tell us how it turned out.
(Don’t forget to share your frosting recipe.)