What's the difference between apple crumble and apple crisp?

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.

What is the best apple for a crisp?

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.

Do you leave apple crisp out overnight?

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.

Apple Crisp Bars | Kathleen's Cravings

Apple Crisp Bars

Print Recipe

★★★★★

5 from 3 reviews

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.

Author: Kathleen Hansen
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
1/2 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

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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 1/2 cup softened butter and 1/4 cup brown sugar with an electric mixer until light and fluffy, 2-3 minutes. Add the 1/2 teaspoon of vanilla and 1 1/4 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

Keywords: Apple Crisp Bars

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