Making these bars is admittedly more involved than making an apple pie, but they are easier to transport and taste great on their own—no ice cream necessary. They also freeze well; just take one out to thaw on the counter about an hour before you want to eat it. Adapted from Genevieve Ko. The New York Times. May 2022.
Preheat oven to 350°F.
Spread the walnuts on a baking sheet and toast them in the oven until browned and fragrant (5-8 minutes). Let them cool, and then chop.
Evenly combine flour, sugar, and salt. Add the butter and combine until the mixture resembles coarse sand. Reserve 1.5 cups in a bowl and press the remaining mix into a 9x13 cake pan lined with parchment paper overhanging the sides. Bake for ~20 minutes until golden brown and dry and remove.
Mix the walnuts and cinnamon into the reserved mixture. Pack it together, cover, and store in the refrigerator.
While the crust bakes, add the apples to a large pot with the cinnamon and nutmeg and cook for ~15 minutes until all the liquid has been evaporated. Then spread the apples out and cool.
Spread the apples evenly over the cooled crust, pressing down lightly to remove any gaps, then sprinkle the reserved topping over the apples. Bake for ~50 minutes until the topping is golden brown.