Ingredients
Scale
- 1/2 cup salted butter, softened (112 g)
- 1 cup granulated sugar (200 g)
- 1 large egg
- 1 cup all-purpose flour (133 g)
- 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1/2 tsp ground cinnamon
- 1 cup apple, peeled and diced into ~½” pieces (about 100 g)
- 1/2 cup pecans, toasted and chopped (53 g)
Instructions
- Heat the oven to 350°F (175°C). Grease an 8×8-inch pan or line it with parchment and set aside.
- Toast the pecans in a small skillet over medium heat until they smell nutty and just begin to brown. Transfer to a plate to cool.
- Peel, core, and cut the apples into small, roughly half-inch cubes.
- In a mixing bowl, beat the softened butter with the sugar until light and slightly fluffy. Add the egg and continue beating until fully incorporated.
- Stir in the flour, baking powder, salt, and cinnamon just until the dry ingredients disappear into the batter. Avoid overworking it.
- Fold the chopped apples and cooled pecans into the batter. The mixture will be noticeably sticky because of the fruit juices — that’s normal.
- Spoon the batter into your prepared pan and press it down evenly so the surface is level.
- Bake for about 30–45 minutes, checking after 30. The top should be golden and a toothpick inserted near the center should come out with a few moist crumbs (not raw batter). My oven took ~35 minutes.
- Remove the pan from the oven and let the bars rest for about 15 minutes so they set up. Slice into squares and serve warm or at room temperature.
- Serving suggestion: these are lovely with a scoop of vanilla ice cream or a drizzle of caramel.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert