Cinnamon Apple Crisp Bars (Print Version)

Tender spiced apples and buttery oat layers create a delicious crumble snack or sweet treat.

# Components:

→ Crust and Topping

01 - 1.5 cups old-fashioned rolled oats
02 - 1.25 cups all-purpose flour
03 - 0.75 cup light brown sugar, packed
04 - 0.5 teaspoon ground cinnamon
05 - 0.25 teaspoon salt
06 - 0.75 cup unsalted butter, melted

→ Apple Filling

07 - 3 large apples (Granny Smith or Honeycrisp), peeled, cored, and diced
08 - 0.33 cup granulated sugar
09 - 2 tablespoons all-purpose flour
10 - 1 teaspoon ground cinnamon
11 - 0.25 teaspoon ground nutmeg
12 - 1 teaspoon lemon juice

# Directions:

01 - Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, ensuring an overhang for easy removal.
02 - In a large bowl, combine rolled oats, all-purpose flour, light brown sugar, ground cinnamon, and salt. Stir in the melted unsalted butter until the mixture resembles coarse crumbs.
03 - Reserve approximately 1 cup of the prepared oat mixture for the topping. Firmly press the remaining mixture into the bottom of the prepared baking pan to form the crust.
04 - In a medium bowl, toss the diced apples with granulated sugar, all-purpose flour, ground cinnamon, ground nutmeg, and lemon juice until evenly coated.
05 - Spread the coated apple mixture evenly over the pressed crust.
06 - Evenly sprinkle the reserved oat mixture over the apple layer, pressing down lightly.
07 - Bake for 40 to 45 minutes, or until the topping is golden brown and the apple filling is bubbling. Allow to cool completely in the pan on a wire rack before lifting out by the parchment overhang and cutting into bars.

# Expert Advice:

01 -
  • Bakes up in just one pan making cleanup a breeze
  • Uses basic ingredients you probably have on hand
  • Perfect balance of sweetness and spice in every bite
  • Great for lunchboxes potlucks or holiday spreads
02 -
  • High in whole grains with hearty oats
  • Easy to double for parties or freeze for later
  • Stays fresh and soft for several days
03 -
  • Press the crust in firmly for bars that hold together without crumbling
  • Use parchment overhang for easy bar removal after baking
  • Let the bars cool completely before cutting for neat slices Every time I rush I regret it

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