1/2 cup butter softened
1/4 cup light brown sugar
2/3 cup brown rice flour *
1/3 cup tapioca starch *
* if you are not in need of a gluten free recipe substitute 1 cup all purpose flour for the items marked with an *
FILLING:
2 tablespoons butter
4 granny smith apples peeled, cored and sliced thin
3 tablespoons light brown sugar
1 teaspoon cinnamon
1/16 teaspoon nutmeg
1/8 teaspoon kosher salt
1/3 cup water
Optional: 1 tablespoon bourbon
TOPPING:
1/4 cup pecans chopped small
1 cup old fashioned oats
2/3 cup brown rice flour *
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup butter softened
* if you are not in need of a gluten free recipe substitute 2/3 cup all purpose flour for the item marked with an *
Preheat the oven to 350 degrees. Generously grease a 10" square or 11x7 baking pan with butter and set aside. Beat the butter and brown sugar together until light and fluffy. Slowly add the flour and beat again until a soft dough forms. Press the dough into the bottom of the prepared baking dish. Bake for 10 minutes, until the crust is set, but not browned. While the crust is baking, melt the butter in a large skillet over medium heat. Add the apples and sprinkle with the spices and the brown sugar. Cook until softened, about 5 minutes. Add the water and the bourbon and cook another 5 minutes until the apples and caramelized and the liquid is absorbed. Remove from the heat and set aside to cool for a few minutes. Combine all of the dry ingredients for the topping in a mixing bowl and stir a few times to combine. Add the butter and beat on low speed just until the mixture forms clumps. Spread the apples over the crust and then cover with the topping. Press down lightly to form an even layer. Bake for 35-40 minutes, until the topping is lightly browned. Cool completely before serving. Slice the cooled bars and serve topped with Bourbon Caramel Sauce (or Vanilla Bean Caramel Sauce) and Vanilla Ice Cream.