Apple Crisp Bars Recipe

I recently tried making my version of Apple Crisp With Streusel Topping and it quickly became a standout treat. I blended diced apples with a touch of cinnamon and lemon juice and set them on a buttery shortbread crust. Topped with an oat streusel and drizzled with caramel, it is an irresistible fall treat.

I recently stumbled upon a twist on a classic treat that I just had to share – Apple Crisp Bars with a lush streusel topping and a tender shortbread crust. I mixed 2 cups all purpose flour, 1/2 cup granulated sugar, and 1/2 cup cold unsalted butter for my base, which really sets the stage for something special.

In the filling, I tossed around 5 cups of peeled, diced apples with a sprinkle of 1/2 cup granulated sugar, 1/2 teaspoon ground cinnamon, a dash of 1/4 teaspoon nutmeg and 2 teaspoons lemon juice to brighten things up. The streusel topping was a fun mix of 3/4 cup flour, 3/4 cup old fashioned oats, and 1/2 cup packed brown sugar all brought together with melted butter and a pinch of cinnamon.

Drizzling 1/2 cup caramel sauce on top drives home those apple crisp vibes while making it a perfect after school bite.

Why I Like this Recipe

I love how the shortbread crust gives the bars a satisfying crunch and that buttery flavor which contrasts perfectly with the soft, spiced apple layer. I really like the mix of spices too – the cinnamon and nutmeg make me think of cozy autumn days and it just warms me up inside. The streusel topping is a game changer; its oats and brown sugar add this extra texture that makes every bite super interesting. And the caramel drizzle on top? It’s like a little burst of sweetness that ties everything together and makes me feel like I’m treating myself every time I have a bite.

Ingredients

• Apples: They add natural fiber and tangy sweetness while making the filling juicy and bright.
• Unsalted butter: Gives a rich, creamy texture to both the crust and the topping making everything extra tasty.
• Granulated sugar: Sweetens the dish and balances the tart taste of the apples omitting any bitter notes.
• Flour: Provides the perfect structure for the shortbread crust creating a firm yet delicate base.
• Old fashioned oats: Offer a nutty crunch and added fiber that make the topping hearty and satisfying.
• Caramel sauce: Drizzles on top for an extra burst of sweet flavor to tie all elements together.

Ingredient Quantities

• 2 cups all purpose flour (for the shortbread crust)
• 1/2 cup granulated sugar (for the crust)
• 1/2 cup unsalted butter, cold and cubed (for the crust)
• 1/4 teaspoon salt (for the crust)
• 5 cups apples, peeled and diced
• 1/2 cup granulated sugar (for the apple filling)
• 1/2 teaspoon ground cinnamon (for the apple filling)
• 1/4 teaspoon ground nutmeg (for the apple filling)
• 2 teaspoons lemon juice (for the apple filling)
• 3/4 cup all purpose flour (for the streusel topping)
• 3/4 cup old fashioned oats (for the streusel topping)
• 1/2 cup brown sugar, packed (for the streusel topping)
• 1/2 cup unsalted butter, melted (for the streusel topping)
• 1/2 teaspoon ground cinnamon (for the streusel topping)
• 1/2 cup caramel sauce (for drizzling on top)

How to Make this

1. Preheat your oven to 350°F. Grease a 9×9-inch baking pan or line it with parchment paper.

2. In a bowl, mix 2 cups of all purpose flour, 1/2 cup granulated sugar, 1/2 cup cold cubed unsalted butter and 1/4 teaspoon salt until it gets crumbly. Press it firmly into the bottom of your pan to form the shortbread crust.

3. In a separate bowl, toss 5 cups of peeled and diced apples with 1/2 cup granulated sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 2 teaspoons lemon juice. Spread this apple mixture evenly over the crust.

4. In another bowl, stir together 3/4 cup all purpose flour, 3/4 cup old fashioned oats, 1/2 cup packed brown sugar, 1/2 cup melted unsalted butter and 1/2 teaspoon ground cinnamon until well combined.

5. Sprinkle the streusel topping mixture evenly over the apple layer.

6. Place the pan in the oven and bake for about 45 minutes, until the streusel topping gets golden and the apples are soft.

7. Once it comes out of the oven, let it cool completely in the pan.

8. Drizzle 1/2 cup caramel sauce on top before cutting into bars.

9. If you like, chill the bars a bit for a firmer bite.

10. Slice them up and enjoy your delicious fall treat!

Equipment Needed

1. Oven (preheated to 350°F)
2. 9×9-inch baking pan or a similar size pan lined with parchment paper
3. At least three mixing bowls (one for the shortbread crust, one for the apple filling, and one for the streusel topping)
4. Measuring cups and spoons for accurate ingredient portions
5. A spatula or wooden spoon for mixing and pressing ingredients
6. A sharp knife for peeling, dicing apples, and later slicing the bars
7. A cooling rack or clean counter space to let the bars cool completely

FAQ

Apple Crisp Bars Recipe Substitutions and Variations

• All purpose flour (for the crust): You can try using whole wheat flour instead, just do a 1 to 1 swap though it might make the crust a bit denser.
• Unsalted butter (for the crust): If you are out or want a different flavor, you could use coconut oil or shortening but keep in mind the taste and texture could change slightly.
• Granulated sugar (for the apple filling): Honey or maple syrup can be used instead, but reduce a little liquid elsewhere in the recipe to keep the consistency right.
• Old fashioned oats (for the streusel topping): Quick oats work well as a substitute, however they might give a slightly different crunch to the topping.

Pro Tips

1. Make sure you use really cold butter when you make your shortbread crust so it stays crumbly and doesn’t get too soft when you mix it in.
2. Don’t overmix the streusel topping since if you work the butter too much, it might become gloopy and won’t create that nice crunchy texture on top.
3. Let the baked bars cool completely before cutting them up, cause if they’re too warm they might fall apart or become a sticky mess.
4. For extra even baking, try rotating your pan halfway through the cooking time so all parts get the same golden-brown goodness.