Apple Crisp Bars are easy to make from scratch—promise. This recipe uses a basic shortbread crust topped with apple slices and a simple flavorful crisp.
½cup(113 g or 1 stick) unsalted butter, room temperature
¼cup(50 g) light brown sugar, packed
½teaspoonpure vanilla extract
1 ¼cups(147 g) all-purpose flour
Apple Filling
4cups(500 g) apples, peeled, cored and thinly sliced (about 4-5 medium apples)
2Tablespoonsall-purpose flour
¼cup(50 g) granulated sugar
Crisp Topping
½cup(100 g) packed light brown sugar
¼cup(50 g) granulated sugar
¾cup(94 g) all-purpose flour
1teaspoonground cinnamon
½teaspoonsalt
6tablespoons(85 g) chilled unsalted butter, cut into 1/2-inch cubes
Instructions
Shortbread Crust
Preheat oven to 350º F. Line a 8x8 pan with parchment paper, leaving extra hanging over the ends, spray with cooking spray.
In a large mixing bowl, beat together the butter and sugar until light and fluffy, about 2-3 minutes. Add vanilla and mix until combined. Add flour and mix until combined and dough is crumbly.
Press dough evenly into bottom of prepared pan. Bake for 12-14 minutes, until dough is slightly puffed. Remove from oven and set aside, maintain oven temperature.
Apple Filling
Peel, core and chop apples into slices (this apple peeler/corer does the job in minutes). In a large bowl, combine apples, flour and sugar. Mix until apples are thoroughly coated. Arrange apples on baked crust.
Crisp Topping
In a medium bowl, mix together first five ingredients. With a pastry cutter or two knives, cut in butter until mixture is crumbly. Spread topping over apples in an even layer.
Bake uncovered at 350º F for 45 minutes, or until topping is golden and apple mixture is bubbly. Let cool, lift apple crisp using the extra parchment paper at the ends as handles, and cut into bars.
Notes
Best apples for baking: Use crisp or tart apples such as Granny Smith and Honeycrisp (or mix them!) Avoid sweeter or softer apples as it will make the filling mushy. Store apple crisp bars in an airtight container in the refrigerator or at room temperature for up to 5 days.Freeze for up to 1 month. After the bars have cooled completely, wrap in plastic wrap and store in the freezer. Defrost in the refrigerator before bringing to room temperature.