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Apple Crisp Bars

Apple crisp bars with a buttery oat crumble base and top, layered around a thick spiced apple filling. Baked at 375°F until the topping is golden and the filling visibly bubbles, then cooled for clean bar slices.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Oat crumble base and top
  • 2 cup rolled oats
  • 1.5 cup all-purpose flour
  • 1 cup brown sugar, packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 1 cup unsalted butter, melted
Apple filling
  • 4 cup apples, peeled and finely diced
  • 0.333 cup granulated sugar
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Prepare and build the layers
  1. Preheat the oven to 375°F and line a 9x13 pan with parchment for easy lifting. Visual cue: parchment should overhang slightly on the sides.
  2. Combine the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl. Visual cue: the mixture should look evenly speckled.
  3. Drizzle the melted butter over the oat mixture and toss until evenly moistened. Visual cue: it should clump slightly when pressed.
  4. Press 2/3 of the oat mixture firmly into the prepared pan. Visual cue: the base should form a compact, flat layer.
  5. Bake the base for 10 minutes at 375°F. Visual cue: edges will look lightly set but not browned.
  6. Toss the diced apples with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Visual cue: the apples should look glossy and thickened.
  7. Spread the apple mixture over the hot baked base. Visual cue: distribute to the corners in an even layer.
  8. Scatter the remaining oat crumble over the apples. Visual cue: crumbs should fully cover the surface for a uniform topping.
  9. Bake for 30 more minutes at 375°F until the topping is golden and the filling bubbles. Visual cue: you should see active bubbling around the center and along the edges.
  10. Cool completely before slicing into bars. Visual cue: allow the bars to set so the filling holds when cut.

Notes

Pro tip: cool completely (or chill for 1–2 hours) for the cleanest bar slices, since the cornstarch needs time to fully thicken. Store covered in the refrigerator for up to 4 days; freeze baked bars for up to 2 months. For a lighter swap, use half whole-wheat flour in place of the all-purpose flour while keeping the oat crumble ratio the same.