These Apple Crisp Bars are the perfect fall dessert. Delicious cinnamon apples on a buttery shortbread crust with a streusel oat topping. Great for an after dinner treat or potlucks.
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Best Apple Crisp Shortbread Bars
This is an ideal beginner friendly fall baking project. The recipe is easier than it looks much easier than an apple pie. This dessert should be your first recipe after you go apple picking, as you can use several apple varieties.
Soft, cinnamon spiced apples tucked between a tender shortbread base and a crisp, caramelized oat crumble. The result is a cozy, flavorful fall dessert that disappears fast.
Pro Tip
Cold butter is key for both the crust and the streusel topping. Cold butter creates flaky pockets in the shortbread crust and delightful, crumbly nuggets in the streusel.
Apple Crisp Bars
Ingredients
For the base
- ¾ cup butter cold and cut into ½-inch pieces
- 2 cups all-purpose flour
- ½ cup light brown sugar packed
- ½ teaspoon salt
For the filling:
- 4 large apples peeled and sliced
- ½ tablespoon lemon juice freshly squeezed
- 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
For the topping:
- ¾ cup all purpose flour
- ¾ cup old fashioned rolled oats
- ¾ cup light brown sugar packed
- ¾ teaspoon baking powder
- ⅓ teaspoon ground cinnamon
- A dash of salt
- ½ cup unsalted butter cold and cut into small pieces
Instructions
- Preheat oven to 300°F/150°C. Lightly grease a 9x13 inch baking pan or line it with parchment paper.
Prep & Par-Bake Crust:
- Add all Base ingredients into a food processor and pulse until small, coarse crumbs form.
- Press the mixture tightly and evenly into the bottom of the prepared baking pan using the back of a spoon or spatula.
- Bake for 15 minutes.
- Remove from the oven and raise the oven temperature to 350°F/ 180°C.
Make the Apple Filling:
- In a large bowl, combine the peeled, sliced apples, lemon juice, 2 tablespoons flour, 2 tablespoons sugar, and 1 teaspoon cinnamon. Toss well until the apple slices are evenly coated.
Make Streusel Topping:
- In a deep mixing bowl, combine the flour, oats, brown sugar, baking powder, cinnamon, and salt.
- Add the cold butter pieces and mix with a fork, pastry cutter, or fingertips until small clumps form.
Assemble & Bake:
- Sprinkle half of the streusel topping over the warm, par-baked base.
- Layer the spiced apple slices evenly on top.
- Sprinkle the remaining half of the streusel topping over the apples to cover.
- Bake for 40 minutes, or until the topping is golden brown and the apples are tender.
- Let the pan cool completely to room temperature before cutting into 24 bars.
Video
Notes
- Best Apples: Granny Smith or other firm, tart apples work best so they don't become overly soft during baking.
- Storage: Store leftover bars in an airtight container in the refrigerator for up to 4-5 days.
- To Reheat: Place bars on a baking sheet and heat in a 300°F/150°C oven for 5-10 minutes until warmed through and the topping crisps back up.
- Please check the nutrition disclaimer policy.
Nutrition
How to Make Apple Crisp Bars
- In your food processor, add butter, brown sugar, flour and salt then process until small lumps form.
- Line a 13x9 baking dish with parchment paper letting it dangle a bit for easy lifting out of the dish.
- Spread the mixture and pressing with hands to level.
- Bake for 15 minutes in a 300F oven.
- While the base is baking we'll make the topping.
- In a large mixing bowl, add the topping ingredients and mix with fork until well crumbled and mixed
- Store in fridge until you finish the filling.
- In another bowl, add apple slices, lemon juice and mix well to coat.
- Then add sugar and flour and mix to coat apple slices
- Take the base out of the oven and increase temperature to 350F.
- Sprinkle half the oat mixture on the base layer.
- Add the apple slices and spread evenly.
- Top that with the rest of the topping and bake for almost 40 minutes until top is nicely browned.
FAQs
Firm, tart apples like Granny Smith are ideal because they hold their shape during baking and balance out the sweet shortbread and streusel. Honeycrisp, Braeburn, Pink Lady, or a mix of sweet and tart apples also work wonderfully.
Par-baking (baking the crust briefly before adding the fruit) ensures the shortbread cooks through and builds a sturdy base. This prevents the moisture from the apples from making the bottom crust soggy.
Absolutely! If you don't have a food processor, cut the cold butter into the flour, sugar, and salt using a pastry cutter, two knives, or your fingers until a coarse, crumbly dough forms.
Yes! Simply substitute the all-purpose flour in the crust, filling, and topping with a 1:1 gluten-free baking flour blend. Ensure your oats are certified gluten-free.
Yes, you can blend the dry ingredients for the crust and streusel ahead of time and store them in sealed containers in the fridge. Or, bake the entire pan the evening before a gathering. Once cooled, cover and refrigerate overnight.
Cover tightly with foil or store in an airtight container for up to 2 days at room temperature or in the fridge for 4-5 days.
To reheat: Place bars on a baking sheet and heat in a 300°F/150°C oven for 5 to 10 minutes until warmed through and the topping crisps back up.
Allow the bars to cool completely. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature before reheating.
The number one cause of crumbling is slicing them while still warm. As the bars cool, the butter firms up and the apple filling sets, which holds everything together. Another possible reason is that the crust wasn't packed firmly enough before baking.
More Apple Recipes
- Puff Pastry Apple Roses
- Healthy Baked Apple Slices
- Apple Strudel with Phyllo Dough
- Apple Cream Cheese Bundt
- Salted Caramel Apple Pie Bars
- Apple cinnamon crumb cake
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Ellen
Fresh out of the oven. House smells amazing. Had some with frozen vanilla yogurt as my dinner. (Is that okay?). Used honey crisp apples and will probably have it for breakfast tomorrow morning. So very good.
Patti P
This is excellent, it came together super quick in the food processor, I added an extra apple and just used regular butter but it's a keeper!
Flora
Hi, I am going to make this recipe sounds great !
I wonder how many cups of cut apples do you use?
as my apples are small I need to know amount in cups. And probably doble the recipe as I think your recipe is for a small amount of bars.
Amira
Flora, that would be about 3 cups of sliced apples.
Jess Evans
Made this tonight with some honey crisp apples- YUM!
Amira
Jess, thanks for trying this recipe, I am glad you liked it.
Lindi
I ❤️❤️❤️ all ur recipes …thank you
Can I use tin apples ?
Susie Lodato
This was one of the best apple desserts we've had and everyone loved it. The recipe was so easy to follow. Thank you.
Amira
Thanks Susie for trying this recipe out. I am happy you've liked it.
Kim Stebbins
I have not commented before, but just want to tell you that I enjoy your charming blog and lovre reading about your family and fascinating recipes. I try to read all your posts that land in my email. I can’t wait to try this one, along with many others I have bookmarked. I live alone, so I save my favorites to try out when my children visit . Thank you for sharing your culture, your recipes, and your interesting stories!
Amira
Kim, thank you so much for your sweet comment. I love talking about my crazy boys :), they are unexpected and full of surprises. I hope you'll like the recipes you try. Please come back and give feedback or shoot me an email with a picture, I love seeing your creations in the kitchen.