It’s drizzling here in eastern Pennsylvania today, Isaac’s gentle farewell to us all. Before David and I head back to our home in Connecticut this afternoon, I’m spending the last few hours of my Labor Day holiday watching the occasional puff of wind nudge early fall leaves to the ground.
I know it’ll feel good to get back into the routine tomorrow, but with today’s dreary weather and the packing up and cleaning rituals of leaving here, I’m a little low energy. But here’s the good news: it’s a two-hour drive from here back home, and our departure time coincides with teatime.
So while I may still need to vacuum the house and clean out the fridge, I’ve already dropped Earl Grey tea bags into a couple of to-go cups and packed up Apple Butter Cinnamon Bars with Oatmeal Crumble to enjoy on the journey home.
Teatime makes the transition easier.
- 1 cup all-purpose flour
- 1 cup old-fashioned oatmeal
- ¾ cup light brown sugar
- ¼ teaspoon salt
- 1 stick (8 tablespoons) butter, melted
- 1 cup apple butter
- ½ teaspoon ground cinnamon
- Adjust oven rack to lower-middle position, and heat oven to 350 degrees. Coat an 8- by 8-inch baking pan with vegetable cooking spray, then line pan bottom and up and over 2 sides with heavy-duty foil to facilitate removal of bars from pan. Coat foil with vegetable cooking spray.
- Mix flour, oatmeal, sugar, and salt in a medium bowl. Stir in butter with a fork until well mixed and clumps form. Spread half the oatmeal mixture over pan bottom and up the sides about ¼ inch, pressing to form a thin crust. Mix apple butter and cinnamon in a small bowl; spread mixture over crust and then sprinkle remaining oatmeal mixture over apple mixture.
- Bake until crisp and golden brown, 35 to 40 minutes. Set on a wire rack and cool to room temperature. Use foil “handles” to remove bars from pan. (Can be double wrapped and frozen for several months.). Cut into squares and serve.