Easy Apple Crisp Bars
These Easy Apple Crisp Bars feature a buttery shortbread crust, a juicy apple filling, and a crisp cinnamon topping. Perfect for fall baking or any time you crave a sweet apple treat
Yields: 9-12 bars
Prep Time: 20 minutes
Cook Time: 1 hour
Special Equipment: 8x8 baking dish
Ingredients
½ cup (113 g) unsalted butter, room temperature
¼ cup (50 g) light brown sugar
½ tsp vanilla extract
1¼ cups (147 g) all-purpose flour
Apple Filling:
4 cups (500 g) apples, peeled, cored, and thinly sliced
2 Tbsp all-purpose flour
¼ cup (50 g) granulated sugar
Best Apples: Granny Smith, Honeycrisp, or a mix. Avoid soft or very sweet apples.
Crisp Topping:
½ cup (100 g) light brown sugar
1 ½ cups Quick Oats
¼ cup (50 g) granulated sugar
¾ cup (94 g) all-purpose flour
1 tsp cinnamon
½ tsp salt
6 Tbsp (85 g) cold unsalted butter, cut into cubes
Directions
Prepare the Pan: Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper, leaving some overhang for easy removal.
Make the Shortbread Crust: In a mixing bowl, cream together the butter and brown sugar for 2–3 minutes until light and fluffy. Mix in vanilla extract. Add flour and mix until crumbly. Press the dough evenly into the bottom of the prepared pan. Bake for 12–14 minutes until slightly puffed. Set aside to cool slightly.
Add the Apple Filling: In a large bowl, toss sliced apples with flour and sugar until well coated. Spread the apple mixture evenly over the baked crust.
Prepare the Crisp Topping: In a separate bowl, combine brown sugar, granulated sugar, flour, cinnamon, and salt. Cut in cold butter using a pastry cutter or two forks until the mixture becomes crumbly. Sprinkle evenly over the apples.
Bake the Bars: Bake uncovered at 350°F for 45 minutes, or until the topping is golden and the filling is bubbling.
Cool and Serve: Cool completely in the pan. Lift the bars out using the parchment overhang and cut into squares.
Storage Tips:
Room Temp/Fridge: Store in an airtight container for up to 5 days.
Freezer: Wrap cooled bars in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator before serving.
