Granny Smith apples work well in this recipe. It's healthy and easy to make and can be eaten as snack, dessert or even for breakfast.
This was a very good, simple recipe, perfect for fall baking. I think if some people are experiencing problems with this not turning out firmer it could be the type of apple they are using. Granny Smith are known to keep their shape when cooked or baked, whereas a macintosh or cortland are going to cook down quite a bit. It all depends what kind of apple you prefer to work with. We like the macintosh here so I don't mind if the bars don't come out as firm, the flavor we enjoy is there. Give it a try, but keep in mind the type of apple you use will most likely affect the outcome. Thanks for the recipe! - 07 Oct 2003 (Review from Allrecipes US | Canada)
Loved this recipe. Got lots of compliments when I took it to work. I doubled the recipe and made it in a 9x13 stoneware bar pan. I also, completely by accident, substituted the baking soda with baking powder which made them more bar-like and very chewy (which is great because I'm not a big fan of cake-like textures). - 09 Sep 2009 (Review from Allrecipes US | Canada)
This is one of those recipes that deserves 10 stars because there's no need to change anything for reasons other than personal taste, and it does exactly what it says it will do. My personal tastes do not like walnuts, so I sub'd half oats-half finely chopped pecans. And I threw in a dash of nutmeg. Just to dress it up a little, I made Luscious Buttercream Frosting (Submitted by: Land O'Lakes, Inc.) from this website and served it along side so people could use their desired amount. Admittedly, I was concerned the frosting would be too rich for such a rustic bar, but they both balanced each other out, giving an absolutely delicious dessert that everyone raved about! - 30 Dec 2005 (Review from Allrecipes US | Canada)