- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
To step into Los Angeles's Big Sugar Bakeshop is to enter a confectionery alt-universe," F&W proclaimed about Mary Odson and Lisa Ritter's innovative bakery in 2008. Cathy Odson, Mary's sister, reinvents apple pie as a bar with a nutty, streusel-like topping and a crisp, buttery shortbread crust. It's America's iconic dessert, transformed into an even more indulgent snack.
Ingredient:
- 3 sticks unsalted butter (softened)
- ¾ cup sugar
- 3 cups all-purpose flour
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter
- ½ cup light brown sugar
- 12 Granny Smith apples (about 6 pounds), peeled, cored, and thinly sliced
- 1 tablespoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- 1 cup water (as necessary)
- ¾ cup walnuts
- 3 cups quick-cooking oats
- 2 cups all-purpose flour
- 1 ½ cups light brown sugar
- 1 ¼ teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 3 sticks (12 ounces) unsalted butter, cut into 1/2-inch cubes and chilled
