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Apple Crisp Bars

Apple crisp bars with a buttery oat crumble base and a golden oat topping baked over a spiced, bubbling apple filling. This method bakes in two stages so the bottom sets while the apples become tender and thick.
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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: 330
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 make the oat crumble
  1. Preheat oven to 375F and line a 9x13 pan with parchment, making sure the paper covers the bottom for easy lifting. The pan should be ready to go before you start assembling.
  2. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then drizzle melted butter over the mixture and toss until evenly moistened. It should look like clumpy crumbs rather than dry powder.
  3. Press 2/3 of the oat mixture firmly into the prepared pan, spreading it into an even layer. Pack it down so it bakes into a sturdy base.
  4. Bake the base for 10 minutes at 375F until it looks set and slightly golden at the edges. Keep an eye out—this is a first bake only.
Assemble and finish baking
  1. Toss apples with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until the apples are evenly coated. The mixture should look thick and glossy from the cornstarch.
  2. Spread the apple mixture over the hot base in an even layer, reaching into the corners. This helps the filling bake uniformly.
  3. Scatter the remaining oat crumble over the apples to cover them as evenly as possible. Leave small gaps so steam can escape and the topping can brown.
  4. Bake for 30 more minutes at 375F until the topping is golden and the filling bubbles around the edges. Look for active bubbling in the center too.
  5. Cool completely before slicing into bars so the filling thickens and holds its layers. If you cut too soon, the bars may crumble and the filling can run.

Notes

Pro tip: press the first 2/3 oat mixture firmly for a solid, scoopable base—gentle spreading makes it softer. Store covered in the refrigerator for up to 4 days. Freezing is yes: freeze bars in an airtight container up to 2 months and thaw in the fridge overnight. For a lighter option, use half the butter by replacing 1/2 cup with unsweetened applesauce in the crumble (texture will be slightly less crisp).