Apple Crisp Mix-in-the-Pan Bars

• 2 cups (6 ounces) rolled oats
• 1 ¼ cups (6 ¼ ounces) all-purpose flour 
• 1 cup (7 ounces) packed light brown sugar 
• 1 ¼ teaspoons cinnamon, divided 
• 3/4 teaspoon salt 
• 1/4 plus 1/8 teaspoon baking soda 
• 12 tablespoons (6 ounces) unsalted butter, melted 
• 2 pounds (about 5 to 6 large) Granny Smith apples 
• 2 tablespoons granulated sugar, divided  

Place an oven rack in the middle position. Preheat the oven to 375°F.

Combine the oats, flour, brown sugar, 1 teaspoon of the cinnamon, the salt, and the baking soda directly into a 13 x 9 x 2-inch nonstick pan. Add the butter and stir until moistened. Reserve 1 cup of the crumbs and set aside. Firmly press the remaining mixture into the bottom of the pan.

Spread half of the apple slices evenly over the crust. Sprinkle 1 tablespoon of the sugar, the lemon juice, and the remaining ¼ teaspoon cinnamon over the apples.

Layer on the remaining apples, and then sprinkle the remaining sugar over the top. Scatter the reserved oat mixture over the apples and cover the pan tightly with foil.

Bake for 30 minutes to start to soften the apples. Remove foil and continue to bake until the oat topping is golden and the apples are tender, about 30 minutes more.

Set the pan on a wire rack to cool. Cut into rectangles.

Yield: 12 bars (4x2")

VERDICT:  From One-Bowl Baking. Not as good as actual crisp, and probably not as good for you, either.  Toss.