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Apple Crisp Bars

Apple crisp bars with a buttery oat crumble base and top sandwiching a thick spiced apple filling. Bake at 375F until the topping is golden and the filling bubbles, then cool fully for clean, layered 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: 320
Ingredients Equipment Method Notes

Ingredients
  

For 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
For apple filling
  • 4 cup apples, peeled and finely diced
  • 0.33 cup granulated sugar
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Prep and pre-bake the base
  1. Preheat the oven to 375F, and line a 9x13 pan with parchment. Set up so the pan is ready when you finish mixing the crumb.
  2. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then drizzle melted butter over and toss until evenly moistened. The mixture should look like damp sand when ready.
  3. Press 2/3 of the oat mixture firmly into the prepared pan, creating an even, compact layer. Bake for 10 minutes.
Fill and finish baking
  1. Toss apples with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until coated. Spread the apple mixture over the hot base in an even layer.
  2. Scatter the remaining oat crumble over the apples to cover them completely. Try to distribute it so no large gaps remain.
  3. Bake for 30 more minutes at 375F until the topping is golden and the filling bubbles. Let it bake through so the cornstarch thickens properly.
Cool and slice
  1. Cool completely before slicing into bars. Chilling until fully set helps keep the layers distinct when you cut.

Notes

Pressing the base firmly helps the bars hold together once baked. Store covered in the refrigerator for up to 4 days. Freeze in a single layer, then bag once solid, for up to 2 months (thaw overnight in the fridge). For a lighter option, replace half the butter with melted unsweetened applesauce, keeping the bake time the same.