Apple Crisp Bars Recipe

I’m sharing my Apple crisp with streusel topping bars, baked on a buttery shortbread crust and packed with apples, oats and ribbons of caramel that make a perfect after-school or lunchbox treat.

I never planned to make an Apple Crisp With Streusel Topping, it just kinda happened when I had a pile of apples and a sweet tooth I couldn’t ignore. I love how the bars hold together yet crumble at the edges, and there’s this ribbon of caramel sauce that makes every bite just a little dangerous.

I cut them into tidy Apple Crisp Squares for the kids, but then I end up stealing one before anyone notices. If you like fruit treats that feel a little fancy but are totally forgiving, these bars might just become your go-to.

Try not to eat the whole pan.

Ingredients

• Butter (soft or cold): adds rich, tender texture and crisp topping; high calorie, mostly fat
• Apples: provide fiber and natural sweetness, slight tartness, keep filling juicy when cooked
• Oats: add chew and heart healthy fiber, add rustic texture to the crumble
• Brown sugar: gives caramel flavor and moistness, more depth than plain white sugar
• Cinnamon and nutmeg: warm spice, adds aromatic sweetness, can reduce need for more sugar
• Caramel: makes the bars gooey and sweet, very indulgent, adds extra sugar and fat
• Walnuts or pecans: add crunch, omega 3s in walnuts, extra texture and nutty flavor

Ingredient Quantities

• 1 cup (2 sticks, 226 g) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup packed light brown sugar, divided
• 2 1/2 cups all purpose flour
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 1/2 cups old fashioned rolled oats
• 1 tsp ground cinnamon, plus 1 tsp more if you like it spicier
• 1/2 tsp ground nutmeg
• 4 medium apples (about 4 cups peeled and chopped), Granny Smith or Honeycrisp work well
• 2 tbsp granulated sugar (for the apples)
• 2 tbsp all purpose flour (to thicken the apple filling)
• 1 tbsp lemon juice
• 1 cup caramel sauce or about 12 soft caramels plus 1 tbsp heavy cream
• 1 cup cold unsalted butter, cut into cubes (for streusel)
• a pinch of salt
• 1/2 cup chopped walnuts or pecans, optional

How to Make this

Equipment Needed

1. 9×13 inch baking dish (or an 8×8 if you want a thicker, smaller batch)
2. Mixing bowls, at least 2 (one for dough, one for apples)
3. Stand mixer or hand mixer (or just a sturdy whisk if youre feeling old school)
4. Measuring cups and spoons (dry and liquid)
5. Chef knife, cutting board and a vegetable peeler for the apples
6. Pastry cutter or food processor to cut the cold butter into the streusel (two forks works too)
7. Small saucepan to melt caramels or heat caramel sauce
8. Rubber spatula and wooden spoon for folding and scraping
9. Oven mitts and a cooling rack to finish and cool the bars

FAQ

Apple Crisp Bars Recipe Substitutions and Variations

• Unsalted butter: swap with equal parts vegan butter or chilled solid coconut oil. Use the same amounts, but if you use salted butter skip the extra pinch of salt. Texture and flavor will be slightly different, but it works fine.
• All purpose flour: use a cup for cup gluten free all purpose baking blend (with xanthan gum) for a gluten free version, or whole wheat pastry flour 1:1 for a nuttier, denser crust. Expect a bit more crumbliness or chew.
• Old fashioned rolled oats: you can use quick oats 1:1 if you want a finer, less chewy topping, or certified gluten free rolled oats to keep it gluten free. Don’t use steel cut oats straight, they won’t soften properly.
• Caramel sauce: swap with dulce de leche (same volume) or make a quick brown sugar caramel by cooking 1/2 cup packed brown sugar, 2 tbsp butter and 2 tbsp cream until thick. Both give a rich, gooey layer.

Pro Tips

1) Get your butter right. Cream the room temp butter and sugars just until fluffy, dont keep beating it or the crust gets tough. For the streusel use the cold butter cubes and pulse them in a food processor or rub with your fingers until you have pea sized clumps. Pop the streusel in the fridge for 10-15 minutes before topping so it stays chunky instead of melting into the filling.

2) Stop a soggy filling. Cut apples about the same size so they cook evenly, and toss them with the lemon and thickener then let them sit 10 minutes so some juice comes out. If they seem watery, briefly saute or microwave them to evaporate excess liquid before you assemble. Also use firmer apples if you like texture, softer ones if you want them almost jammy.

3) Handle the caramel like candy. Warm the caramel slowly in short bursts in the microwave or over a double boiler with a splash of cream, stir between bursts, and test the pourability. Too hot it runs everywhere, too cold it stays clumpy. Reserve a little caramel to drizzle after baking and finish with a pinch of flaky salt to make the flavor pop.

4) Bake and finish smart. Bake on the center rack and tent foil over the top if the streusel is browning too fast, check around the edges for bubbling filling. Let it cool most of the way before slicing so the filling sets, or chill it for cleaner squares. If you want to save time later, assemble and freeze the whole thing unbaked, then bake from frozen adding 10-20 minutes until bubbly.