Heat & Prep:

Preheat your oven to 350°F (175°C). Grease an 8×8-inch pan (or line it with parchment) and set aside.

Toast Nuts:

In a dry skillet over medium heat, warm the pecans until fragrant—about 2–3 minutes. Transfer to a bowl to cool.

Chop Fruit:

Peel and core your apples, then cut them into roughly ½-inch cubes. Set aside.

Cream Butter & Sugar:

In a mixing bowl, beat the softened butter with sugar until light and airy (about 2 minutes). Add the egg and continue beating until fully incorporated.

Add Dry Ingredients:

Sprinkle in flour, baking powder, salt, and cinnamon. Stir gently until the batter just comes together—avoid overmixing.

Fold in Apples & Pecans:

Gently incorporate the diced apples and cooled pecans. The batter will become moist and slightly sticky from the fruit’s juices.

Bake:

Spread the batter evenly in your prepared pan, pressing it down lightly. Bake for 30–45 minutes, or until the top turns golden and a toothpick inserted near the center comes out clean. (Ovens vary—mine took about 35 minutes.)

Cool & Serve:

Let the bars rest in the pan for 15 minutes before slicing into squares. These are sublime warm with a scoop of vanilla ice cream, but equally delicious at room temperature.