Apple Crisp Bars Recipe
If you love warm, cinnamon-kissed apple desserts but don’t always feel like fussing with a full pie, this Apple Crisp Bars Recipe is your new best friend—soft baked apple bars with a buttery crumb topping, cozy spices, and an oatmeal cookie-style crust you can eat with your hands.
These apple crisp bars are my go-to when I want something that tastes like a classic fall apple dessert but fits into busy weeknights, potlucks, or lunch boxes. Think apple crumble squares meet oatmeal apple bars, with a sturdy base, a juicy apple layer, and a golden, apple oat crumble bar topping that smells like a hug from your grandma’s kitchen.
I’ve been baking some version of these since my kids were in elementary school (we’re talking 90s bake sale vibes), and over the years I’ve tweaked this apple crumb bar recipe to be just the right balance of sweetness, texture, and simplicity. It’s still an easy apple crisp recipe at heart—just baked into tidy apple dessert bars that slice cleanly and travel well.
Why You’ll Love This Recipe
- All the flavor of apple crisp, none of the fuss. You get that classic cinnamon apple dessert flavor in bar form—no pie crust, no fancy shaping.
- One base dough, double duty. The same mixture becomes both the crust and the buttery crumb topping, which keeps things simple and consistent.
- Perfect make-ahead fall apple dessert. These taste even better the next day as the flavors mingle and the apples settle into the crust.
- Easy to transport and share. Baked apple bars are ideal for bake sales, office treats, tailgates, and holiday dessert trays.
- Customizable and forgiving. Use whatever baking apples you have, adjust spices to taste, toss in nuts or raisins—this recipe plays nicely with changes.
- Cozy, wholesome ingredients. Rolled oats, real butter, and fresh apples give these apple cinnamon oat bars a homemade, from-scratch feel.
- Freezer-friendly. Bake once, freeze in squares, and you’ve got quick oatmeal apple bars ready for last-minute guests or late-night cravings.
- Great for brunch or dessert. They’re sweet enough for dessert but sturdy and oat-packed enough to sneak onto a brunch table too.
Ingredients
You don’t need anything fancy—most of this is pantry-friendly. Measurements are for an 8×8-inch pan (or a snug 9×9).
For the Oat Crust & Buttery Crumb Topping
- 1 ¼ cups (155 g) all-purpose flour – spooned and leveled for accuracy.
- 1 cup (90 g) old-fashioned rolled oats – these give that classic apple oat crumble bar texture; avoid quick oats if you can.
- ½ cup (100 g) packed light brown sugar – for caramel notes and moisture.
- ¼ cup (50 g) granulated sugar – balances the flavor and helps with crispness.
- 1 ½ teaspoons ground cinnamon – this is a cinnamon apple dessert after all; adjust up if you like it extra spiced.
- ¼ teaspoon ground nutmeg – optional but lovely; a pinch goes a long way.
- ½ teaspoon fine sea salt – essential to balance sweetness.
- ¾ cup (170 g) unsalted butter, melted and slightly cooled – melted butter makes the mixture easy to press and crumble.
- 1 teaspoon pure vanilla extract – rounds out the flavor.
Substitution notes:
You can use salted butter and reduce the added salt to a tiny pinch. Gluten-free 1:1 baking flour works well if you need gluten-free apple streusel bars.
For the Apple Filling
- 3 medium apples (about 3 cups finely chopped) – use firm baking apples like Honeycrisp, Granny Smith, Pink Lady, or a mix.
- 1 tablespoon fresh lemon juice – brightens the flavor and keeps the apples from browning.
- ¼ cup (50 g) packed light brown sugar – sweetens the filling without making it too syrupy.
- 1 teaspoon ground cinnamon – adds that second layer of warm spice.
- ⅛ teaspoon ground nutmeg or allspice – optional, for a little depth.
- 2 teaspoons cornstarch – thickens the juices so your apple crumb bars slice cleanly.
- Pinch of salt – just a pinch to sharpen the flavor.
Optional but delicious add-ins for the filling:
- ¼ cup finely chopped pecans or walnuts
- 2 tablespoons raisins or dried cranberries (for a more “harvest” feel)
Directions
Let’s walk through this step by step. If you can stir, you can make these apple cinnamon bars.
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Preheat and prep the pan.
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides like a sling—this makes it easier to lift the apple crisp bars out later. Lightly grease the parchment and any exposed sides of the pan. -
Mix the oat crust and crumb topping.
In a large bowl, whisk together the flour, rolled oats, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Pour in the melted butter and vanilla. Stir until everything is evenly moistened and you have a crumbly, slightly sticky mixture that holds together when you squeeze it. -
Press in the bottom layer.
Set aside about ¾ to 1 cup of the mixture for the topping (this will be your buttery crumb topping). Take the remaining mixture and press it firmly into the bottom of the prepared pan. Use your fingers or the bottom of a measuring cup to really pack it down—this is your base, so you want it sturdy. -
Par-bake the crust.
Bake the crust for 10–12 minutes, just until it looks set and very lightly golden around the edges. This helps keep the base from getting soggy once you add the juicy apple filling. -
Prepare the apple filling while the crust bakes.
Peel (optional, but I usually peel), core, and finely chop the apples into small cubes—about ¼-inch pieces. In a medium bowl, toss the apples with lemon juice, brown sugar, cinnamon, nutmeg or allspice, cornstarch, and a pinch of salt. Make sure the apples are evenly coated; you shouldn’t see any dry cornstarch. -
Layer the apples over the warm crust.
When the crust comes out of the oven, give it a minute or two to settle, then spread the apple filling evenly over the warm base. Try to get an even layer, all the way into the corners, so every bar gets a good amount of apple. -
Add the crumble topping.
Take the reserved oat mixture and crumble it evenly over the apples. Some pieces can be larger, some smaller—that contrast gives you those beautiful apple streusel bars with crunchy, nubbly tops. Gently pat the crumbs down so they adhere just a bit, but don’t press too hard. -
Bake until bubbly and golden.
Return the pan to the oven and bake for 28–34 minutes, until the topping is golden brown and you can see the apple filling bubbling up just a little around the edges. Your kitchen should smell like a fall candle—only better, because you can eat this. -
Cool completely before slicing.
This is the hardest part. Let the bars cool in the pan on a wire rack for at least 1–2 hours. For the cleanest squares, chill them in the fridge another hour before lifting out and cutting into bars. Warm bars taste amazing but will be softer and may not cut as neatly. -
Slice and serve.
Use the parchment sling to lift the whole slab out of the pan, then cut into 12 larger bars or 16 smaller squares. Serve as-is, or warm slightly and top with vanilla ice cream or a dollop of whipped cream for an extra-comforting fall apple dessert.
Servings & Timing
- Yield: 12–16 apple crisp bars, depending on how large you slice them
- Prep Time: 20 minutes (a bit more if you peel slowly like I do)
- Bake Time: 40–45 minutes total
- Cooling Time: 1–2 hours
- Total Time: About 2 ½ to 3 hours, with most of that just letting the bars cool and set
Variations
Here’s where you can have a little fun with this base Apple Crisp Bars Recipe and give it your own twist.
- Salted Caramel Apple Crisp Bars: Drizzle warm salted caramel sauce over the baked bars right after they come out of the oven, or over each bar as you serve.
- Gluten-Free Apple Crumble Squares: Use a cup-for-cup gluten-free flour blend and be sure your oats are certified gluten-free.
- Maple Pecan Apple Bars: Swap half the brown sugar in the filling for pure maple syrup and add ¼ cup chopped pecans to the topping.
- Cranberry Apple Oat Bars: Add ¼–⅓ cup dried cranberries to the apple filling for a more tart, holiday-style flavor.
- Vegan Apple Oat Bars: Use vegan butter or coconut oil and confirm your sugar is vegan-friendly; the rest of the recipe is plant-based already.
- Breakfast-Style Apple Cinnamon Oat Bars: Cut the sugar in the crust and filling by about one-third and serve the bars slightly warm with Greek yogurt on top.
Storage & Reheating
A good apple crumb bar recipe should work just as well on day three as it does on day one. This one does.
- Room temperature: Store the bars in an airtight container at room temperature for up to 2 days. If your kitchen runs warm or humid, shift them to the fridge.
- Refrigerator: Keep tightly covered in the fridge for up to 5 days. The crust will stay fairly firm, especially if you re-warm it a little.
- Freezer: Freeze cut bars in a single layer on a baking sheet, then transfer to a freezer bag or container. They’ll keep well for up to 3 months. Place parchment between layers to prevent sticking.
To reheat:
- Warm individual bars in the microwave for 15–25 seconds for a soft, tender texture.
- For a crisper top, reheat in a 300°F oven or toaster oven for about 8–10 minutes.
Make-ahead tip:
Bake the apple cinnamon bars a day ahead for parties or holidays. The flavors actually develop as they sit, and the bars slice more cleanly when fully chilled and rested.
Notes from My Kitchen
- Apple choice matters—but don’t stress. Honeycrisp and Granny Smith together give a lovely sweet-tart balance in baked apple bars, but honestly, use what you have. A mix often tastes best.
- Chop the apples small. Smaller pieces cook through more evenly and help the bars hold together, especially if you like neat apple crumble squares.
- Don’t skip the par-bake. Giving that base a head start keeps it from going soft under the juicy filling. If you’ve ever had soggy-bottom apple dessert bars, this is the fix.
- Watch the edges. Bars are done when the crumble is golden and the edges look a little bubbly. If the top is browning too fast, tent loosely with foil for the last 5–10 minutes.
- Spice it to your taste. I wrote the recipe with a moderate amount of cinnamon and nutmeg; if you’re a “heavy on the spices” person, add another ½ teaspoon cinnamon or a pinch of cloves.
- Let them cool—really. Warm apple streusel bars are fantastic, but if you slice too early, they’ll fall apart. If you need them neat for an event, chill first, then let sit at room temp before serving.
FAQs
Can I use canned apple pie filling?
You can, but fresh apples give a much better texture and less sweetness; if you use canned filling, reduce the sugar in the oat mixture slightly and skip the cornstarch.
What kind of apples are best for this Apple Crisp Bars Recipe?
Firm baking apples like Granny Smith, Honeycrisp, Braeburn, or Pink Lady work best; a mix of tart and sweet apples gives nice balance.
Do I have to peel the apples?
No—if you like a more rustic look and feel, leave the peels on. Just chop the apples small so the skins soften during baking.
Why did my bars turn out soft or mushy?
Usually this means they were sliced while still warm, or the apples were cut in big chunks and released more juice. Let them cool completely, and next time chop the apples smaller and be sure to use the cornstarch.
Can I double this recipe for a crowd?
Yes, double all ingredients and bake in a 9×13-inch pan. The bake time will be similar, but start checking around 35 minutes and look for a deeply golden top and bubbling edges.
How do I make these more “breakfast-friendly”?
Cut back the sugar in both the crust and filling by about one-third, use extra oats (up to ¼ cup more), and serve the oatmeal apple bars with plain or vanilla yogurt.
Can I use quick oats instead of old-fashioned?
In a pinch, yes, but the texture of the apple cinnamon oat bars will be a little softer. If you do, use a very light hand when pressing the topping.
Are these crunchy or soft bars?
They’re soft and chewy in the middle with a slightly crisp, buttery crumb topping—like a cross between apple crisp and a thick oatmeal cookie bar.
Conclusion
These apple crisp bars pack everything you love about a cozy easy apple crisp recipe—soft apples, warm cinnamon, and a buttery crumb topping—into tidy little squares that fit into lunch boxes, party platters, and late-night snack plates. They’re simple enough for a Tuesday but special enough for Thanksgiving dessert when you want a break from pie.
Give this Apple Crisp Bars Recipe a try the next time you bring home a bag of apples, and let me know how it turns out—leave a comment, rate the recipe, or share your favorite twist (maybe caramel, maybe cranberries?). And if you’re in a baking mood, you might also enjoy exploring other bar recipes like pumpkin bars or pear crumble bars to keep the cozy going all season long.
Apple Crisp Bars
Ingredients
- 1 1/4 cups all-purpose flour 155 g, spooned and leveled
- 1 cup old-fashioned rolled oats 90 g; avoid quick oats if possible
- 1/2 cup light brown sugar 100 g, packed
- 1/4 cup granulated sugar 50 g
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- 1/2 teaspoon fine sea salt
- 3/4 cup unsalted butter 170 g, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 3 medium apples about 3 cups finely chopped; use firm baking apples like Honeycrisp, Granny Smith, or Pink Lady
- 1 tablespoon fresh lemon juice
- 1/4 cup light brown sugar 50 g, packed; for the filling
- 1 teaspoon ground cinnamon for the filling
- 1/8 teaspoon ground nutmeg or allspice optional; for the filling
- 2 teaspoons cornstarch
- salt pinch, for the filling
- 1/4 cup pecans or walnuts finely chopped; optional add-in for filling
- 2 tablespoons raisins or dried cranberries optional add-in for filling
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides to form a sling. Lightly grease the parchment and any exposed sides of the pan.
- In a large bowl, whisk together the flour, rolled oats, brown sugar, granulated sugar, 1 1/2 teaspoons cinnamon, nutmeg (if using), and 1/2 teaspoon salt. Pour in the melted butter and vanilla. Stir until evenly moistened and the mixture is crumbly but holds together when squeezed.1 1/4 cups all-purpose flour, 1 cup old-fashioned rolled oats, 1/2 cup light brown sugar, 1/4 cup granulated sugar, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 teaspoon fine sea salt, 3/4 cup unsalted butter, 1 teaspoon pure vanilla extract
- Set aside about 3/4 to 1 cup of the oat mixture for the topping. Press the remaining mixture firmly and evenly into the bottom of the prepared pan to form a sturdy base, using your fingers or the bottom of a measuring cup.
- Bake the crust for 10–12 minutes, until it looks set and very lightly golden around the edges. This helps keep the base from getting soggy.
- While the crust bakes, peel (optional), core, and finely chop the apples into about 1/4-inch pieces. In a medium bowl, toss the apples with lemon juice, 1/4 cup brown sugar, 1 teaspoon cinnamon, nutmeg or allspice (if using), cornstarch, and a pinch of salt until evenly coated and no dry cornstarch remains. Stir in nuts or dried fruit if using.3 medium apples, 1 tablespoon fresh lemon juice, 1/4 cup light brown sugar, 1 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg or allspice, 2 teaspoons cornstarch, salt, 1/4 cup pecans or walnuts, 2 tablespoons raisins or dried cranberries
- When the crust comes out of the oven, let it sit for 1–2 minutes, then spread the apple filling evenly over the warm base, all the way into the corners.
- Crumble the reserved oat mixture evenly over the apples, leaving some larger and some smaller pieces. Gently pat the crumbs so they adhere slightly without compressing the topping too much.
- Return the pan to the oven and bake for 28–34 minutes, until the topping is golden brown and the apple filling is just starting to bubble around the edges.
- Place the pan on a wire rack and let the bars cool completely, at least 1–2 hours. For the cleanest slices, chill in the refrigerator for another hour before cutting.
- Use the parchment sling to lift the cooled slab from the pan. Cut into 12 larger bars or 16 smaller squares. Serve at room temperature or slightly warmed, with vanilla ice cream or whipped cream if desired.
