Apple Sour Cream Bars, Gluten-Free

From: Art of Gluten-Free Baking (

-adapted from

Yield:  24- 2 inch bars

2 cups (280 g) Jeanne’s Gluten-Free All-Purpose Flour mix

1 2/3 cups (355 g) packed brown sugar (I use dark)
½ cup (115 g; 1 stick) unsalted butter, softened
1 cup (95 g) chopped pecans or other nuts of your choice (optional), toasted
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 cup (8 oz/227 g) sour cream
1 teaspoon vanilla
1 extra-large egg
2 cups (285 g) finely chopped apples (I like Honeycrisp)

Preheat oven to 350 degrees F/180 degrees C/Gas Mark 4.

In a large bowl, combine the flour, brown, sugar, and butter.  Mix with a fork until combined and crumbly.  Reserve 1 ½ cups (230 g) and press the remainder into bottom on an ungreased 9 in by 13 in pan.  Sprinkle half of the chopped nuts (if using) over the this bottom layer and press into the flour/butter mixture.

To the reserved mixture, add the remaining nuts (if using), cinnamon, baking, soda and salt.  Mix to combine.  Add sour cream, egg, and vanilla and use a large spoon to combine.  Stir in apples.

Spoon the apple mixture onto the crumb mixture in the pan and then use a spatula spread the layer evenly and to smooth top.

Bake at 350 degrees F until the top is brown and a tester comes out clean, about 35-40 minutes.

Cool on a wire rack for about 30 minutes before cutting to allow the crumb mixture to firm up.  May be served warm or cool.

Store tightly covered in the fridge for up to 5 days.