The idea behind this recipe is that a traditional round apple pie is hard to divide among groups of larger than, say, eight people. So this recipe is baked in a 9x13 pan, with top and bottom crusts and some breadcrumbs scattered on the bottom to absorb some of the juices. The bars can then be cut into 16 to 20 good-sized pieces. And they taste and slice even better the next day. When I make this again, I'll mix the apples and cinnamon sugar together before they go into the crust and will use fewer breadcrumbs. These bars are good for dessert, but they also make very good breakfasts on the go. Ahem.