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Apple Crisp Bars Recipe

Apple Crisp Bars

Soft-baked apple bars with a buttery oat crust and crumb topping, warm cinnamon spices, and a juicy fresh-apple filling. All the cozy flavor of apple crisp in easy-to-serve bar form.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Course Brunch, Dessert, Snack
Cuisine American
Servings 12 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.

Notes

For best texture, chop apples into small (about 1/4-inch) pieces and do not skip the par-bake of the crust. These bars are ideal to make a day ahead; the flavors develop and they slice more neatly once fully chilled. To make them more breakfast-style, reduce the sugar in both crust and filling by about one-third and serve with yogurt. For gluten-free, use a 1:1 gluten-free flour blend and certified gluten-free oats. To reheat, warm individual bars in the microwave for 15–25 seconds for soft bars, or in a 300°F oven for 8–10 minutes for a crisper top. Store at room temperature up to 2 days, in the fridge up to 5 days, or freeze up to 3 months (layer with parchment).
Keyword Apple Crisp Bars, Apple Crumb Bars, Apple Dessert Bars, Apple Oat Bars, Fall Dessert, Make-Ahead Dessert
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