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Parve
Easy
50 Minutes
Diets 
Apples and honey are synonymous with Rosh Hashanah, whether eaten on their own or incorporated into different dishes. These apple bars are perfect for a kiddush or dessert. You don’t even need a mixer for these, which make them even more appealing. May we all merit a shanah tovah u’mesukah! Yields 24 bars Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1/2 cup brown sugar
1/3 cup + 1 tablespoon oil, plus 1 more tablespoon if necessary
1 and 1/2 cups Shibolim Whole Wheat Blend Flour or other whole wheat pastry or white flour
1 full teaspoon Gefen Cinnamon
1 and 1/3 cups quick oats
1/2 teaspoon salt
1/2 teaspoon Gefen Baking Soda
4 large apples, peeled and sliced (I like using a combo of tart and sweet apples)
1 tablespoon Glicks Flour
sprinkle of Gefen Cinnamon
1/2 cup pareve caramel spread, warmed
1/3 cup Gefen Honey, warmed
pomegranate arils, for garnish (optional)
Preheat oven to 400°F (200°C).
To make the crust: In a large bowl, place brown sugar and 1/3 cup + one tablespoon oil; mix to combine. Add flour, cinnamon, oats, salt, and baking soda. Mix well until moistened, and mixture holds together somewhat. If necessary, add another tablespoon of oil.
Reserve one and 3/4 cups of this mixture, and press the remaining crumbs onto a Gefen Parchment lined nine x 13-inch (20×30-centimeter) baking pan.
In a medium bowl, place apples, flour, and cinnamon; mix. Carefully spread over crust. Place dollops of caramel spread on apples, flattening them gently with the back of a spoon. Sprinkle the reserved crumbs over the apples, pressing down slightly. Drizzle warmed honey all over the top.
Bake for 25 minutes or until golden and done. Turn off oven, open door, and leave inside for an additional 10 minutes. Remove from oven and cool before cutting into squares.
Serve garnished with pomegranate arils, if desired. These bars can be frozen.
Food and Prop Styling by Renee Muller Photography by Moshe Wulliger
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