Apple crisp bars are a fall staple in my house, and once you make them, they'll be one in yours too. There are three distinct layers here - a chewy shortbread base, a tart and sweet cinnamon apple filling, and a buttery brown sugar oat crumble on top - and every single one of them pulls its weight. They taste like a dutch apple pie in bar form, and my family and friends request them every single season without fail.
These bars were delicious!!! Shared them with friends and family and everyone loved them! Such a fun twist on a fall classic. The recipe was easy to follow and I loved the pictures included for each step to show you what things should look like. I will definitely be making these again!
⭐️⭐️⭐️⭐️⭐️
- Shelley
Apple crisp bars are a fall staple in my house, and once you make them, they'll be one in yours too. There are three distinct layers here - a chewy shortbread base, a tart and sweet cinnamon apple filling, and a buttery brown sugar oat crumble on top - and every single one of them pulls its weight. They taste like a dutch apple pie in bar form, and my family and friends request them every single season without fail.
These are the cousin to my brown butter peach crumble bars with the same concept and format, just swapped over to full fall mode with warm apple spices and brown sugar (or go for the pumpkin pie bars). They're great for parties, football tailgates, and any occasion where you need a dessert that travels well and feeds a crowd. Eat them cold, at room temperature, or gently reheat a square in the microwave and serve it with a caramel drizzle or a scoop of ice cream.
If you're an apple dessert person (same!), these are going to become a regular in your fall baking rotation. They have all the warm, cozy flavors you love in every single bite. My apple blueberry crisp and toffee apple crumble hits that same cozy note if you want another easy fruit dessert in your back pocket this season.
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Why We Love It!
- Easier than apple pie - These bars taste just like a dutch apple pie but are much simpler to make, slice, and transport. No rolling dough, no fussing with a pie dish!
- Make-ahead friendly - The bars need time to chill and set up in the fridge, which makes them the ideal dessert to prep a full day before you need them.
- Three incredible layers - A chewy shortbread base, a tart and sweet spiced apple filling, and a crunchy brown sugar oat crumble on top. Textures galore in every single bite!
- Full fall flavor - Cinnamon, nutmeg, brown sugar, and tart baking apples all in one pan. Your kitchen is going to smell absolutely amazing while these bake.
Ingredients
- All-purpose flour. It's important not to over-measure the flour in this recipe, otherwise the bars can become dry and crumbly. Use a kitchen scale or the fluff, spoon, and level method.
- Unsalted butter. You'll need it in two forms - room temperature for the shortbread base, and melted for the crumble topping.
- Spices. Cinnamon and nutmeg create those warm, cozy fall spice flavors throughout the apple filling.
- Oats. Rolled oats (also called old-fashioned oats) are the move here. Quick-cooking oats can be used in a pinch, but the texture won't be quite as hearty or chunky.
- Sugar. Granulated sugar goes into the shortbread and the apple layer, while light brown sugar handles the streusel topping.
- Apples. Firm, tart baking apples are best. Granny Smith, Braeburn, Pink Lady, or Gala all work beautifully and hold their shape during baking.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Quick-cooking oats can be used instead of rolled oats if that's what you have on hand.
- Add a drizzle of caramel sauce right before serving for extra indulgence.
- Half the recipe and bake it in an 8x8" or 9x9" square pan for a smaller batch.
- Add ½ cup of chopped pecans, walnuts, or hazelnuts to the crumble topping for extra crunch.
📸 Step By Step Overview
This is a quick visual overview. See the recipe card for full, detailed instructions.
There are three parts to this recipe: the shortbread crust, the apple layer, and the crumble topping. Start by lining a 9x13" pan with parchment paper so you can easily lift the bars out after they've chilled.
- Step 1: Cream the butter, then add the sugars and beat until fluffy.
- Step 2: Add the flour and fold until combined.
- Step 3: Press the dough into an even layer in the pan then par-bake.
- Step 4: Slice the apples, then toss with the flour and spices.
- Step 5: Mix together the brown sugar oat topping.
- Step 6: Sprinkle some of the crumble on the par-baked shortbread.
- Step 7: Layer in the sliced apples and gently press down all over.
- Step 8: Add the remaining crumble, then bake and chill completely before slicing.
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Tips for Success
- Don't over-measure the flour. Too much flour in the shortbread makes the base dry and crumbly instead of chewy. A kitchen scale is your best friend here!
- Slice the apples thin. About ¼ inch is the sweet spot. Thin, even slices layer nicely and soften all the way through during baking. Tuck extra slices into any gaps!
- Press the apples down before adding the crumble. This ensures everything bakes evenly and the layers stay intact when you slice.
- Don't skip the chill time. The bars need to cool completely in the fridge before cutting, otherwise they'll fall apart. Give them at least 2 hours, or make them the night before.
- Use a long, thin knife to slice. Press straight down in one clean motion rather than sawing back and forth. This keeps the layers looking clean and neat.
Common Questions
You can skip the oats and use all flour for the crumble, but you'll lose that hearty, chewy texture that makes the topping so good. If oats aren't an option, adding a handful of chopped nuts helps bring some texture back.
Firm, tart baking apples are the way to go. Granny Smith is the classic choice, but Braeburn, Pink Lady, and Gala have a bit more flavor and still bring a tart finish. Avoid softer apples like McIntosh - they can turn to mush during baking.
Yes, and they're actually better the next day! Make them the evening before, let them cool completely in the fridge overnight, then slice and serve the next day. They're the ideal make-ahead dessert.
Make sure the bars are fully chilled all the way through before cutting. Use a long, sharp knife and press straight down in one clean cut rather than sawing. Wipe the blade clean between cuts for the neatest edges.
Storage
Store the bars tightly covered in the fridge for up to one week. They're great eaten cold, at room temperature, or gently warmed in the microwave for about 15 seconds.
To freeze, wrap each cut bar individually in plastic wrap and a layer of foil, then transfer to a zip-top bag. Freeze for up to two months. Remove all wrappings and thaw in the fridge on a plate before serving.
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General Tid Bits
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
📖Recipe
Apple Crisp Bars with Brown Sugar Oat Crumble
Equipment
- 13 x 9 inch pan
- Stand mixer with paddle attachment, or handheld mixer
Ingredients
Shortbread Base
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- 2 teaspoon vanilla
- ¼ teaspoon kosher salt
- 2 cups all-purpose flour
Apple Layer
- 3-4 medium apples peeled, cored and sliced ⅛" thick (see notes)
- 2 tablespoons all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
Crumble Topping
- 1 cup all-purpose flour
- 1 ½ cup light brown sugar packed
- 1 cup rolled oats
- ¼ teaspoon kosher salt
- ½ cup unsalted butter melted
Instructions
- Preheat the oven to 300℉ and line bottom and sides of a 13x9" baking pan with a parchment paper sling so you can easily pull the bars out after baked.
Shortbread Base
- Place the softened butter into a stand mixer (with paddle attachment) and turn on high speed for 4 minutes until it turns pale and slightly whipped. Scrape down the sides.1 cup unsalted butter
- Add in the sugar, vanilla, and salt and mix on medium speed for one minute. Scrape down the sides again.½ cup granulated sugar, 2 teaspoon vanilla, ¼ teaspoon kosher salt
- Add in the flour and mix on low until combined. The dough will look crumbly at first, then will come together and look slightly sticky (this is normal).2 cups all-purpose flour
- Scatter pieces of the dough all around the pan and press it (with fingertips) into the edges and middle until all the dough comes together to cover the pan.
- Bake for 15 minutes, then remove from oven and let cool on a wire rack. Turn the oven up to 350℉.
Apple Layer
- While the crust is baking, peel, core, and slice apples (⅛ inch thick). In a large bowl, combine the apples, flour, sugar, cinnamon and nutmeg and lightly toss until the apples are fully coated.3-4 medium apples, 2 tablespoons all-purpose flour, ¼ cup granulated sugar, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg
Crumble Topping
- Mix the flour, brown sugar, oats, salt, and melted butter with a fork until just combined and crumbly.1 cup all-purpose flour, 1 cup rolled oats, 1 ½ cup light brown sugar, ¼ teaspoon kosher salt, ½ cup unsalted butter
- Sprinkle one third of the topping over the shortbread, then layer the apples over the crumble in slightly overlapping horizontal lines. Gently press down on the apples with your hands.
- Once the apples are arranged, sprinkle the remainder of the topping evenly on top and bake for 30 minutes.
- Let cool completely on a wire rack, then refrigerate for 2 hours. Using the parchment slings, remove the full slab of bars to a cutting board and cut into 12 or more pieces and serve.
Ana says
These bars are so good! I halved the recipe into an 8x8 and it worked well. Super delicious and easy to make! Thanks for the recipe!
Callan Wenner says
Yay!! Great news, I know 9x13 can be a bit much unless you're heading to party or such.
Morgan says
This is my go-to recipe when I’m wanting to make something to share because everyone loves it!
The Cozy Plum says
Totally agree with this!! One of my favorites!
Shelley says
These bars were delicious!!! Shared them with friends and family and everyone loved them! Such a fun twist on a fall classic. The recipe was easy to follow and I loved the pictures included for each step to show you what things should look like. I will definitely be making these again! Thanks, The Cozy Plum!
The Cozy Plum says
Wahoo! Love to hear this, thanks for the review, Shelley. These are some of my favorites...
Peggy King says
I made these Apple Crisp Bars this morning and they were easy to make and are delicious. I delivered them with homemade beef vegetable soup and bread to my son and daughter-in-law who just brought their new baby home from the hospital. Fall, new baby, comfort foods--it can't get any better than this! Of course the baby stole the show but these bars were a close second.
Thank you Cozy Plum!
The Cozy Plum says
Ahh, this sounds like a perfect way to celebrate! Very thoughtful, too. So glad you liked them Peggy!
Jeffrey says
These bars are so good! I used Pink Lady apples since that is all my local store had. They worked well. The crust was perfect and the crumb topping! I will be making these again.
The Cozy Plum says
I'm so happy to hear this! I have made these with so many varieties and they pretty much all hold up! Thank you for making them 🙂
Aubrey says
Ok the shortbread base MADE these! Such a nice combo of textures, and the apples really did hold up instead of turning to mush. Will be making again soon!
The Cozy Plum says
I totally agree on the shortbread base! Great to hear!