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Apple Crisp Bars

Apple crisp bars with a buttery oat crumble base and top, sandwiching a thick spiced apple filling that bubbles when baked. Easy press-and-bake method yields golden topping and clean sliceable bars once fully cooled.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For oat crumble base and top
  • 2 cup rolled oats
  • 1.5 cup all-purpose flour
  • 1 cup brown sugar packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 1 cup unsalted butter melted
For apple filling
  • 4 cup apples peeled and finely diced
  • 0.33 cup granulated sugar
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Prep the pan and crumble
  1. Preheat the oven to 375F and line a 9x13 pan with parchment. Make sure the parchment hangs slightly so bars lift out cleanly.
  2. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a mixing bowl. Drizzle melted butter over the dry ingredients and toss until evenly moistened.
  3. Press 2/3 of the oat mixture firmly into the prepared pan. Use the back of a measuring cup to compact it into an even layer.
  4. Bake the base for 10 minutes at 375F. Look for a light set and slight golden edges.
Add apples and bake
  1. Toss apples with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Spread the mixture over the hot base in an even layer.
  2. Scatter the remaining oat crumble over the apples. Cover as much surface area as possible for a crunchy top.
  3. Bake for 30 more minutes at 375F until the topping is golden and the filling bubbles. Watch for bubbling at the edges as the visual cue the cornstarch is thickening.
Cool and slice
  1. Cool the bars completely before slicing into bars. A fully cooled bake keeps the filling from running and helps you get neat layers.

Notes

Pro tip: pack the crumble base firmly so it holds together when you lift and slice. Store bars in an airtight container in the refrigerator for up to 4 days; they freeze well up to 2 months—thaw overnight in the fridge. For a lighter option, use half the butter (replace the other half with refined coconut oil) for a similar texture while reducing saturated fat.