Apple Crisp Bars
These Apple Crisp Bars pack all the cozy flavors of classic apple crisp—tender cinnamon-spiced apples, a buttery oat crumb topping, and a sturdy oatmeal crust—into neat, portable bars. Perfect for fall gatherings, bake sales, lunchboxes, or serving warm with ice cream.
Ingredients
- 1 baking pan (8x8-inch or 9x9-inch) lined with parchment paper with overhang or lightly greased
- 1 1/2 cups old-fashioned rolled oats regular rolled oats preferred; quick oats work but give a softer texture
- 1 1/4 cups all-purpose flour a 1:1 gluten-free baking blend can be substituted
- 3/4 cup light brown sugar packed; dark brown sugar can be used for deeper caramel flavor
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt reduce to a pinch if using salted butter
- 1 teaspoon ground cinnamon
- 3/4 cup unsalted butter melted and slightly cooled; (1 1/2 sticks). Salted butter can be used if added salt is reduced.
- 1 teaspoon pure vanilla extract
- 3-4 medium apples about 3 cups peeled and finely chopped; Granny Smith, Honeycrisp, Fuji, Braeburn, or a mix
- 2 tablespoons granulated sugar can substitute brown sugar for a deeper flavor
- 1 tablespoon lemon juice fresh or bottled
- 1 teaspoon ground cinnamon for the apple filling
- 1/4 teaspoon ground nutmeg optional but recommended
- 1 tablespoon cornstarch to thicken apple juices
- 1/4 cup chopped walnuts or pecans optional, for topping
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8- or 9x9-inch baking pan with parchment paper, leaving some overhang on two sides to create a sling, or lightly grease the pan. The parchment overhang makes it easy to lift the baked bars out for slicing.1 baking pan (8x8-inch or 9x9-inch)
- In a large mixing bowl, stir together the rolled oats, all-purpose flour, packed light brown sugar, baking powder, fine sea salt, and 1 teaspoon ground cinnamon. Break up any clumps of brown sugar with your fingers or a fork so the mixture is evenly combined.1 1/2 cups old-fashioned rolled oats, 1 1/4 cups all-purpose flour, 3/4 cup light brown sugar, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt, 1 teaspoon ground cinnamon
- Pour the melted, slightly cooled butter and vanilla extract into the dry mixture. Stir until the mixture is evenly moistened and crumbly. It should hold together when squeezed in your hand but still break apart easily.3/4 cup unsalted butter, 1 teaspoon pure vanilla extract
- Set aside about 1 1/2 cups of the oat mixture for the crumble topping. Tip the remaining mixture into the prepared pan and press it down firmly into an even layer to form the crust, using the bottom of a measuring cup or glass to pack it tightly, especially into the corners.
- Peel, core, and finely chop the apples into small pieces, about 1/4-inch cubes. Smaller pieces cook more evenly and give a cohesive filling that slices cleanly.3-4 medium apples
- In a medium bowl, combine the chopped apples, granulated sugar, lemon juice, 1 teaspoon ground cinnamon, ground nutmeg (if using), and cornstarch. Toss until the apples are evenly coated and no dry cornstarch remains.3-4 medium apples, 2 tablespoons granulated sugar, 1 tablespoon lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 tablespoon cornstarch
- Spread the apple filling evenly over the pressed oat crust, distributing it right up to the edges. Sprinkle the reserved oat crumble mixture evenly over the apples, leaving a mix of larger clusters and smaller crumbs. If using nuts, scatter the chopped walnuts or pecans over the top and press very lightly so they adhere.1/4 cup chopped walnuts or pecans
- Bake on the middle rack of the oven for 35–45 minutes, or until the topping is golden brown and the apple filling is bubbling gently around the edges. Check starting around 32 minutes; glass pans may need a few extra minutes.
- Remove the pan from the oven and let the apple crisp bars cool in the pan on a wire rack for at least 1 hour so they can set. Once mostly cool, use the parchment sling to lift the slab out of the pan onto a cutting board. Slice into 12–16 bars, depending on your preferred size. For the cleanest edges, chill the bars for 30–45 minutes before cutting and use a sharp, thin knife.
Notes
Yield: about 12–16 bars, depending on how you cut them.
Storage: Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for 4–5 days (layer with parchment if stacking). For longer storage, freeze cut bars on a parchment-lined sheet until firm, then transfer to an airtight container and freeze for up to 2–3 months.
Reheating: Warm bars in a 300°F (150°C) oven for 8–10 minutes, or microwave individual bars for 15–20 seconds, especially if serving with ice cream or whipped cream.
Make-ahead: These bars are excellent made a day in advance; the flavors deepen and they slice more cleanly when fully cooled or chilled.
Tips: Chop apples into small, even pieces so they soften fully. Pack the crust firmly for sturdy slices. Let the bars cool completely (or chill) before cutting if you want very neat pieces. Adjust sugar slightly based on how tart or sweet your apples are. Feel free to tweak spices with a pinch of cloves, cardamom, or ginger.
Variations: Add a drizzle of caramel over the apples before the crumble for caramel apple crisp bars; substitute some apples with pears; stir dried cranberries into the filling; or swap part of the brown sugar with maple syrup (reducing the butter slightly) for a maple twist.
Nutrition
Calories: 250kcal
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