Apple, Oat, Dulce De Leche Bars

I have a treat for you guys today. I’m participating in Baked By Rachel’s Apple a Day. She asked fellow bloggers to help her post 30 days of apple recipes in September.

I’ve done themed weeks in the past and even attempted to only post pink foods last October, but I’ve never heard of a blogger posting 30 days of one type of recipe. Obviously, it’s a brilliant idea! I’ve enjoyed seeing all the apple posts going up every day. It has given me a lot of apple inspiration and I’ve definitely added to my must-bake list this month. Be sure to go check out these Apple, Oat, Dulce De Leche Bars that I made for the occasion.

One Year Ago: Watermelon Arugula Goat Cheese Salad and Baked Zucchini Sticks with Caramelized Onion Dipping Sauce
Two Years Ago: Raw Summer Vegetable Pasta and Garlic Naan
Four Years Ago: Lime and Coconut Margarita Cupcakes and Squash and Turkey Lasagna
Five Years Ago: Chicken sausage, spinach and mushroom pasta and Easy Lemon Cookies

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11 Responses to “Apple Cranberry Cake-Pie”

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    1
    nutmegnanny — November 16, 2009 at 4:02 pm

    This looks so homey and delicious!

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    lilybeth12 — November 16, 2009 at 9:39 pm

    RDQ: where should I add the cranberries? did you substitute them for the raisins? can i use fresh cranberries?

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    Jen — November 17, 2009 at 12:04 am

    Sorry – I updated the recipe to reflect that I used dried cranberries in place of the raisins.

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    Jane — November 22, 2009 at 12:29 am

    Looks just delicious! I’m crazy lately about cranberries too. Talk about a versatile fruit! I just used them this evening to make a cranberry-apple conserve that served as the sauce for almond-crusted pork tenderloin. It was a big hit.

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    Lisa — November 22, 2009 at 3:09 am

    I also wonder if you can use fresh cranberries since they are in season!

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    Jen — November 22, 2009 at 4:57 pm

    You could definitely make this with fresh cranberries if you wanted.

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    Lisa — November 22, 2009 at 6:15 pm

    How long did you bake this if you halved it in a 8 by 8 pan? So excited to try it 🙂

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    Jen — November 22, 2009 at 7:43 pm

    I think I started checking it at 30 minutes and left it in for about 45 based on the color of the top layer.

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    Lucy — November 22, 2009 at 11:03 pm

    I’ve seen this recipe around before but it never fails to look so delicious! Gorgeous flavours 🙂

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    Lisa — November 23, 2009 at 2:19 am

    Me again. It is DELICIOUS! I halved the recipe and used 1 cup of fresh cranberries, though I think I could have used more.

    Thanks so much!

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    Jen — November 23, 2009 at 2:26 am

    Glad to hear it Lisa! I will definitely have to try this with fresh cranberries next time I make it.

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