Apple Crisp Bars start with an easy shortbread crust, are layered with tender apple slices and topped with an oat crisp topping. The flavors of apple crisp in easy to eat and share bar form.
I love apple season and all of the fun baked goods that come with it! Some other favorite apple recipes of mine are this classic apple crisp, air fryer apple crisp, or this fall harvest salad.
Jump to:
⭐Why I Love It:
- Easy Ingredients - Pick up some fresh apples then raid your pantry for the remaining simple ingredients.
- Bar Form - I love that dessert bars are easier to serve and share.
- Apple Crisp Flavors - The crunchy oat topping is my favorite part of an apple crisp.
🥘Ingredients
Shortbread Crust
- Unsalted Butter (Salted works too) - brought to room temperature.
- Light Brown Sugar - Make sure to pack when measuring.
- Vanilla Extract
- All-Purpose Flour
Apple Filling
- Apples - Peeled and thinly sliced. I like to use Granny Smith apples for baking, but you can use another apple type.
- All-Purpose Flour
- Cornstarch - This with the flour helps thicken the juices.
- White Granulated Sugar
- Ground Cinnamon and Salt
Crisp Topping
- Classic rolled oats - Also can be called Old Fashioned Oats
- All-purpose flour
- Light Brown Sugar - Make sure to pack when measuring
- Kosher Salt
- Unsalted Butter - Melted. You can also use salted butter and omit the salt.
See the recipe card for full information on ingredients and quantities.
📖Variations
- Other Fruit - You can also use other fruit like sliced pears, berries, or peaches like in this Grilled Peach Crisp!
- Double Recipe - This recipe can easily be doubled and made in a 9x13 inch pan instead.
🔪Step by Step instructions
Making apple crisp bars is easy! Just par bake the shortbread crust, top with the apples and crisp topping then bake until the topping is browned and the apples are tender.
Photo 1 - Preheat the oven. Spray an 8x8 pan with cooking spray, line with parchment paper (using two strips so you can lift the bars out), and spray again.
Photo 2 - Make the shortbread crust. In a large mixing bowl, mix up the softened butter and brown sugar with an electric mixer until light and fluffy. Add the vanilla and flour until the dough is combined - it will be very crumbly.
Photo 3 - Press the dough into the prepared pan and bake until the dough is puffed up and a light golden color. Don't over bake.
Photo 4 - Peel, core, thinly slice the apples and cut the slices in half. In the same bowl, mix up the apples and other apple filling ingredients. Arrange the apples on the baked shortbread crust.
Photo 5 - In the same bowl from the apples, mix together the oats, flour, brown sugar, and salt. Once combined, mix in the melted butter.
Photo 6 - Crumble the crisp topping on top of the apples. Bake the bars, uncovered, until the topping is golden and the apples are tender.
🍽Leftovers and Storage
Store leftover apple crisp bars in an airtight container in the refrigerator for up to 5 days.
💭Recipe Tips
- Evenly Slice the Apples - Slicing the apples into an even thickness allows for even cooking.
- Peeling is Best - While you can leave the apple skin on, the peel gets a chewy texture. The most popular approach is peeling the apples first.
- Let Cool Before Serving - Letting the bars cool a bit before slicing and serving helps the juices thicken up so the bars hold their shape
- Cover with Foil (optional) - If the topping is getting brown before the apples are tender, to your liking, then you can loosely tent with foil.
👩🍳Recipe FAQs
While both an apple crisp and apple crumble are a baked apple dessert, the main difference is the topping. A crisp topping typically contains oats to give it its 'crispiness' and a crumble topping is similar to a streusel topping made with butter, flour, and sugar.
I like to use Granny Smith apples for an apple crisp or these apple crisp bars. They have a tart flavor and are firm enough to hold their shape. Some other good baking apples are Fuji, Haralson, and Cortland.You can even mix and match multiple apple varieties.
For longer storage, I prefer to store apple crisp and apple crisp bars in the fridge. But it can stay at room temperature for 1-2 days.
🍨Related Dessert Recipes...
Like this recipe? Sign up for my e-mail list so you get a weekly e-mail with new recipes from the week as well as occasional ‘bonus’ content not found on the blog! AND receive a copy of my FREE MINI EBOOK! E-mail list sign up!
Those ads on the page? A portion of all ad revenue is being donated to Warrior Dog Rescue. A MN-based dog rescue that I foster and volunteer with.
PrintRecipe
Apple Crisp Bars
Apple Crisp Bars start with an easy shortbread crust, are layered with tender apple slices and topped with an oat crisp topping. The flavors of apple crisp in easy to eat and share bar form.
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 16 Bars
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Shortbread Crust
- ½ cup unsalted butter, room temperature
- ¼ cup light brown sugar, packed
- ½ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
Apple Filling
- 4 -5 medium apples, peeled, cored, thinly sliced
- 2 Tablespoons all-purpose flour
- 1 tablespoon cornstarch
- ¼ cup granulated sugar
- 1 teaspoon lemon juice
- Pinch of kosher salt
- ½ teaspoon ground cinnamon
Crisp Topping
- 1 ½ cups classic rolled oats
- 1 cup all-purpose flour
- ½ cup light brown sugar
- ½ teaspoon kosher salt
- 11 tablespoons unsalted butter, melted
Instructions
- Prep - Preheat the oven to 350 degrees F. Spray an 8x8 pan with cooking spray, line with parchment paper (using two strips so you can lift the bars out), and spray again.
- Shortbread Crust - In a large mixing bowl, mix up the ½ cup softened butter and ¼ cup brown sugar with an electric mixer until light and fluffy, 2-3 minutes. Add the ½ teaspoon of vanilla and 1 ¼ cups of flour until the dough is combined - it will be very crumbly. Press the dough into the prepared pan and bake for 10-13 minarets until the dough is puffed up and a light golden. Don't over bake.
- Apple Filling - Peel, core, thinly slice the apples and cut the slices in half. In the same bowl, mix up the apples and other apple filling ingredients (flour, cornstarch, sugar, lemon juice, salt, cinnamon). Arrange the apples on the baked shortbread crust.
- Crisp Topping - In the same bowl from the apples, mix together the oats, flour, brown sugar, and salt. Once combined, mix in the melted butter. You should be able to squeeze the topping together and have it hold its shape - like wet sand.
- Bake Apple Crisp Bars - Crumble the crisp topping on top of the apples. I like to have a mix of big and small clumps. Bake the bars, uncovered, for about 40 minutes. The bars are done when the topping is golden and the apples are tender (you can pierce with a knife to check).
- Enjoy - Let the bars cool in the pan then use the parchment paper to lift them out of the pan. Slice into bars.
Notes
I cut the pan into 16 small bars (4 rows and 4 columns), but you can cut into any size. Leftovers can be stored in the fridge, covered, for up to 5 days.
Nutrition
- Serving Size: 1/16 of recipe
- Calories: 297
- Sugar: 17 g
- Sodium: 44.2 mg
- Fat: 13.9 g
- Carbohydrates: 39.3 g
- Fiber: 2.5 g
- Protein: 3.3 g
- Cholesterol: 36.2 mg
Robin Hansen says
The shortbread crust makes this apple crisp extra delicious! And, the recipe directions are very easy to follow to make perfect bars every time!
Kathleen Hansen says
I’m so glad you loved them! 🙂
Matt says
These were so good I had to have a bar for breakfast the next day! (It’s like oatmeal, right?)
Kathleen Hansen says
Glad you loved them! And totally acceptable breakfast choice 🙂
Katie says
Loved these bars! Apple crisp is my fave and bar form was even better!