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Apple Crisp Bars

Best Apple Crisp Bars have brown sugar cookie peels, plenty of apples and bread crumbs with butter! Cook until the top is golden and serve with vanilla ice cream! Make sure you’re one of your favorite apple desserts!



Ingredients

For the Shortbread Crust:

  • 1 cup (8 ounces) unsalted butter, at room temperature
  • 1/4 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 2 and 1/3 cups all-purpose flour

For the Apple Filling:

  • 8 cups apples, peeled, cored and thinly sliced
  • 2 teaspoons lemon juice
  • 1 teaspoon ground cinnamon
  • 3 Tablespoons flour
  • 1/2 cup granulated sugar

For the Oatmeal Crisp Topping:

  • 8 ounces salted butter, cut into cubes, at room temperature
  • 1 and 1/2 cups old fashioned oats
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar, firmly packed
  • 3/4 teaspoon ground cinnamon
  • 1 cup all-purpose flour

Instructions

For the Shortbread Crust:

  1. Preheat oven to 350 degrees (F).  Line a 9×13-inch pan with parchment paper, allowing paper to overhang on two of the ends. Spray with non-stick baking spray and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld electric mixer, beat together the butter and both sugars until light and fluffy, about 2-3 minutes. On low speed, add flour and mix until combined.  The dough will be crumbly.
  3. Press dough evenly into the bottom of the prepared pan. Bake for 16 minutes. Remove from oven and set on a cooling rack to cool as you prepare the filling. Keep oven temperature at 350.

For the Apple Filling:

  1. In a large bowl, combine apples and lemon juice and toss to coat. Add in the cinnamon, flour, and sugar. Toss until apples are evenly coated. Arrange apples in an even layer on top of the partially baked crust.

For the Oatmeal Crisp Topping:

  1. Cut the butter into small cubes.
  2. In a large bowl, combine the oats, both sugars, cinnamon, and flour. Add in the cubed butter and, using two forks or a pastry blender, cut the butter into the dry ingredients until mixture resembles a coarse meal.
  3. Sprinkle the topping evenly over the apples.
  4. Place the pan in the oven and bake for 45 to 50 minutes, or until the top is golden brown and the apples are bubbling.
  5. Remove from the oven and place the pan on a cooling rack. Cool for at least 1 hour before serving.

Notes

  • 8 cups of apples is approximately 8 medium apples.
  • Apples should be sliced thin, about 1/4″ in thickness.
  • For best results, I suggest using Granny Smith or Honeycrisp apples.
  • Store bars, covered with aluminum foil, at room temperature for 48 hours.

 

 

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