Apple Crisp Bars: A Perfect Blend of Sweetness and Crunch

Friends, TikTok got me again. You know by now how much I love scrolling through my FYP. It really knows me and seems to even guess what I’m craving based on the recipe videos it delivers. A month or two ago, it showed me a video of someone making apple crisp bars, and I was immediately hungry. The next day, I was in the kitchen experimenting with the recipe.

I think you’ll love these bars as much as you love the TikTok cinnamon rolls and my giant s’mores cookies. They’re perfect for any time of year, but especially right now, and would be a hit at Thanksgiving! Or you can enjoy them on your own with an iced shaken espresso. I won’t judge you either way!

What Are Apple Crisp Bars?

Just like my apple pie bars, apple crisp bars are exactly what you’d expect from the name: a bar dessert version of a classic apple crisp. I love my apple pie bars, but the recipe makes quite a lot. And not everyone has a large rimmed baking sheet to make them. This recipe, on the other hand, is prepared in a 9×13-inch pan, which most people already have.

These bars have a buttery shortbread crust, a tart apple filling, and that classic crisp topping. I even added an optional layer of caramel – although I think it should be mandatory, because it elevates these bars to the next level! If you’re feeding a crowd or need a portable dessert, these apple crisp bars are the way to serve apple crisp.

How to Make Apple Crisp Bars

Unlike a traditional apple crisp, apple crisp bars feature a crust on the base. But don’t worry; this addition doesn’t require much time or effort. These bars are still easy to make – and they’re absolutely delicious.

Ingredients You’ll Need

A lot of the ingredients in this recipe are used multiple times, so the total count isn’t too overwhelming. For the entire recipe, you will need:

• 1 ¼ cups unsalted butter, divided use
• 2 ¾ cups + 2 tablespoons all-purpose flour, divided use
• 1 ¼ cups + 3 tablespoons light brown sugar, divided use
• ¾ cup rolled oats
• 2 ½ teaspoons apple pie spice, divided use
• ½ teaspoon baking powder
• 5 large apples
• Juice of half a lemon
• 1 teaspoon vanilla bean paste
• A couple pinches of salt

If you want to add the caramel layer (which I highly recommend), you will also need 25 Werther’s Original Soft Caramels. I suggest using tart baking apples for this recipe, such as Granny Smith, Pink Lady, Honeycrisp, or Golden Delicious.

Helpful Resources

• Make sure you measure flour correctly to ensure your apple crisp bars turn out perfectly every time.
• If brown sugar hardens, I’ve got tips on how to soften it and even a simple substitute if you run out.
• Remember to let the butter soften to room temperature. If you’ve forgotten to set it out ahead of time, here are quick tips for softening butter.

Making This Recipe

Prepare your 9×13-inch pan by spraying it with non-stick cooking spray and lining it with parchment paper for easy removal post-baking.

To make the crust, combine all of the crust ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until the mixture resembles coarse sand – it should not have any large chunks of butter visible.

Press the mixture into the prepared baking pan using your hands or the bottom of a measuring cup and bake for 12 minutes. The edges should be lightly golden, and the center should be just set. Set the crust aside while you prepare the filling and topping.

For the filling, toss the apples with the lemon juice and vanilla bean paste, then add flour, sugar, and apple pie spice, stirring to coat the apples well.

For the topping, using the stand mixer (no need to wash it between each use), combine flour, oats, brown sugar, baking powder, apple pie spice, and salt. Mix for 30 seconds, just to combine the ingredients, then add the butter and mix for 1-2 minutes on low; the mixture should form clumps and the dry ingredients should no longer be visible.

If you’d like to add the caramel, unwrap the caramels and cut each into four smaller pieces, using kitchen scissors sprayed with non-stick spray for ease.

Scatter the caramel pieces over the crust, then sprinkle just under half of the topping evenly across the crust. Spread the apple filling in an even layer. Finally, finish with the remaining topping.

Bake for 40-45 minutes, or until the topping is golden brown and the apples are soft. Allow the bars to cool before slicing.

Storage

Store the apple crisp bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze leftovers, wrap each bar in plastic wrap and store them in an airtight container or zip-top freezer bag for up to a month. To reheat, simply unwrap the bar and microwave for 30-60 seconds to thaw and warm it through.

FAQs

What kind of apples should I use in this recipe?

I recommend using tart baking apples such as Granny Smith, Honeycrisp, and Pink Lady apples for this recipe. Golden Delicious and Jonagold also work well.

Do I have to peel the apples?

No, peeling is optional. I prefer to peel them for better texture, but feel free to leave the skin on if you like.

Can I make these apple crisp bars ahead of time?

Absolutely! You can bake the bars the night before serving. After cooling, cover them with foil or store them in an airtight container until you’re ready to enjoy.

I don’t have apple pie spice. What can I use instead?

Cinnamon works in place of apple pie spice and is a great alternative. You could also use pumpkin pie spice or chai spice blend.

I don’t have vanilla bean paste. Is vanilla extract a good substitute?

Yes! You can replace the vanilla bean paste with an equal amount of vanilla extract in the filling for these bars.