Apple Crisp Bars Recipe that hits the sweet spot between cozy crumble and a handheld treat you can sneak from the pan. I pack all the warm cinnamon-apple vibes into buttery oat layers, so you skip pie crust and still get that crisp fix. I bake these on busy fall weekends, and they vanish faster than socks in the dryer. You can serve them warm with ice cream or stash them for weekday snacks, and I won’t judge if you call one breakfast.
Homemade Apple Crisp Bars Recipe
I built these apple crumble bars to taste like your favorite apple crisp, but I made them portable. You get a sturdy oatmeal crust, a juicy cinnamon apple center, and a chunky crumb topping. You skip fussy pie crust, so you win on time and still serve an easy apple dessert that tastes like fall.
I use a mix of sweet and tart apples for balanced flavor and great texture. The cornstarch thickens the filling, so the bars slice cleanly and don’t ooze everywhere. The oat streusel bakes up toasty and crisp, so each bite hits the butter-cinnamon jackpot.
Ingredients You’ll Need
Crust and crumble
- 1 1/2 cups old-fashioned rolled oats
- 1 1/4 cups all-purpose flour
- 2/3 cup packed light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking powder
- 10 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
Apple filling
- 4 cups peeled, cored, and small-diced apples (about 4 medium; mix Granny Smith and Honeycrisp if you can)
- 1/3 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- Pinch of salt
Optional glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk (or cream)
- 1/2 teaspoon vanilla extract
How to Make Apple Crisp Bars
- Prep the pan and oven
- Preheat the oven to 350°F (175°C).
- Line an 8-inch or 9-inch square pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
- Mix the crust and crumble
- Stir together oats, flour, brown sugar, granulated sugar, cinnamon, salt, and baking powder.
- Add melted butter and vanilla, then mix until clumps form and no dry spots remain.
- Press about 2/3 of the mixture firmly into the pan to form the crust. Reserve the rest for the topping.
- Par-bake the crust
- Bake the crust for 10 minutes to set it.
- Keep the oven at 350°F.
- Make the apple filling
- Toss the diced apples with sugar, cinnamon, nutmeg, cornstarch, lemon juice, and a pinch of salt.
- Coat every piece evenly so the juices thicken in the oven.
- Assemble the bars
- Spread the apple mixture evenly over the warm crust.
- Crumble the remaining oat mixture over the apples, leaving some apples peeking through for texture.
- Bake
- Bake for 35–40 minutes, until the top turns golden and the edges bubble.
- If the top browns too quickly, tent the pan loosely with foil for the last 10 minutes.
- Cool and finish
- Let the bars cool completely in the pan on a rack, 2–3 hours.
- For the glaze, whisk powdered sugar, milk, and vanilla until smooth, then drizzle over cooled bars.
- Lift the slab out with the parchment, and slice into squares.
Substitutions & Variations
- Gluten-free: Use certified GF rolled oats and a 1:1 gluten-free baking flour. Keep all quantities the same.
- Dairy-free/vegan: Swap melted coconut oil or vegan butter for the butter. Add a pinch more salt if you use oil.
- Nutty crunch: Stir 1/2 cup chopped pecans or walnuts into the crumble mixture. I toast them first for big flavor.
- Caramel apple bars: Drizzle 2–3 tablespoons of caramel sauce over the apple layer before you add the crumble.
- Extra spice: Add 1/4 teaspoon ground ginger or cardamom for a bakery-style twist.
- Berry boost: Fold in 1/2 cup fresh cranberries or raspberries for tart pops that cut the sweetness.
Expert Baking Tips
- Use a mix of apples. I combine tart and sweet varieties for balanced flavor and the best texture.
- Slice small, even cubes. I stick to 1/2-inch or smaller pieces so the filling cooks quickly and evenly.
- Pack the crust firmly. I use the bottom of a measuring cup to press it into the corners for a sturdy base.
- Chill for clean cuts. I pop the cooled pan into the fridge for 30 minutes, then slice tidy squares.
- Scale it easily. Double the recipe for a 9×13-inch pan and add a few extra minutes to the bake time.
Serving
- Serve warm with vanilla ice cream and a drizzle of caramel for a coffee shop vibe at home.
- Plate with cinnamon whipped cream and a sprinkle of toasted pecans for crunch.
- Pack as lunchbox treats or road-trip snacks, because handheld desserts make everyone happy.
- Add a dollop of Greek yogurt and call it breakfast, and I’ll cheer you on.
Make-Ahead and Storage Tips
My apple crisp bars keep their crunch and reheat like a dream, so I bake a pan on Sunday and snack all week.
Make-Ahead: Assemble the crumble and filling up to 24 hours ahead in separate containers, or build the pan and refrigerate unbaked for up to 12 hours. Bake straight from the fridge and add 5–10 minutes as needed. You can also bake the bars fully, cool them, and hold them at room temp for 1 day.
To Refrigerate: Cool the bars completely, then store them in an airtight container in the fridge for up to 5 days. Separate layers with parchment so the tops stay crisp.
Freezing: Freeze cut bars on a sheet until firm, then pack them in a freezer bag for up to 3 months. Keep parchment between layers to prevent sticking.
To Reheat: Warm bars in a 325°F oven or air fryer for 5–8 minutes to refresh the crumble. Microwave single bars in 15–20 second bursts, then crisp them in the air fryer for a minute if you want that bakery edge.
Apple Crisp Bars Recipe
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- In a bowl, toss the diced apples with lemon juice, granulated sugar, cinnamon, and nutmeg. Set aside.
- In another bowl, combine oats, flour, brown sugar, and salt. Stir in melted butter until the mixture is crumbly.
- Press half of the oat mixture firmly into the bottom of the prepared pan.
- Spread the apple mixture evenly over the crust.
- Sprinkle the remaining oat mixture over the apples.
- Bake for 40 to 45 minutes or until the top is golden brown and apples are tender.
- Allow to cool before cutting into bars.