Oh Lawdy, these apple pie crisp bars are stupendous! I am holding on to the last bit of fall like weather as I can before we are hit with the nasty winter weather again!
These bars have the traditional apple pie filling but are baked on top of a buttery shortbread crust! I know, healthy right? The oatmeal topping completes this dessert! This may also be served on Thanksgiving as well, that is if you are going for another alternative!
You should try my other Thanksgiving alternatives. They include my pumpkin dump cake and Pumpkin crisp.
Ingredients and substitutions
- All purpose flour: can use sugar free or regular shortbread cookies for the crust if in a pinch.
- Granulated sugar: Splenda can be used to toss apples in if you are looking for less sugar.
- Unsalted butter: can use margarine as a substitute.
- Apples: Granny smith are best because of their tartness
Shortbread crust
Preheat your oven to 350 degrees. Line a 9x13 cake pan with parchment paper and spray with non-stick cooking spray. Be sure to have a few inch overlap with the parchment paper as this will make it much easier to take them out of the pan. Set aside. Beat the butter and both sugars in a large mixing bowl until they are light and fluffy. Fold in the flour until it is all combined. The dough will be super crumbly and that is totally normal. When I first made one of these crusts, I thought I had messed up big time! Nope!
Press the dough evenly in the bottom of the 9x13 cake pan. Put in oven for 15 minutes and pull out and let it cool on cooling rack. It is okay if the crust is not completely done as it will finish baking when rest of ingredients are added.
Apple pie filling
Start out by peeling, coring and slicing apples. Apple should only be about ¼ inch thick.
In a large mixing bowl, combine the apples and lemon juice. Toss really well to make sure all of the apples are coated well. Then toss in the granulated sugar, cinnamon and flour. Mix until all apples are completely coated.
Arrange your apples on top of the shortbread crust. Set aside while you make oatmeal topping.
Oatmeal topping
Cut your room temperature butter into cubes and set aside.
In a large bowl, combine flour, oats, both sugars, and cinnamon. Then add in the cubed butter and cut into dry ingredients with pastry blender.
I lost my favorite pastry blender and literally have no idea where it went until I cleaned my kids play room and found it in the play kitchen! My daughter and youngest son were trying to bake just like me! Love them!
Once the oatmeal topping resembles a coarse texture, sprinkle on top of apple filling!
Bake for 45 minutes uncovered or until the top is golden brown or the filling is bubbly! Let it cool for an hour before serving. It is best with vanilla ice cream or whip cream!
Variations
- Different flavors of apples can be used such as pink lady or Mcintosh
- Use more of a cinnamon streusel topping
- Add in pecans and or walnuts
FAQ's
It could be that you used the wrong sugar or that you have an imbalance in ingredients. Check out this article for further ways to make your bars crispy!
It can last up to a week in the fridge if covered tightly with plastic wrap or a fitted lid.
Apple pie crisp bars
Equipment
- Electric hand mixer with beaters
- Home Decor
- Measuring cups and spoons
- 9x13 cake pan
- Parchment paper
- Cooking spray
Ingredients
Shortbread crust
- 1 cup Unsalted butter room temperature
- ¼ cup brown sugar packed
- ¼ cup granulated sugar
- 2⅓ cups all-purpose flour
Apple crisp filling
- 6 cups apples peeled, sliced and cored
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 3 tablespoon flour
- ½ cup granulated sugar
Oatmeal topping
- 1 cup butter, room temperature cut into cubes
- 1½ cups old fashioned oats
- ½ cup granulated sugar
- 1 cup brown sugar , firmly packed
- 1 teaspoon ground cinnamon
- 1 cup all purpose flour
Instructions
Shortbread crust
- Preheat oven to 350°. Line a 9x13 cake pan with parchment paper, allowing it to overhang on the sides. Spray with non-stick cooking spray.
- In a large mixing bowl, beat together the butter and both sugars until fluffy. Then add the flour and beat until all of the flour is combined. The dough will be crumbly and that is normal.
- Press the dough evenly into the 9x13 cake pan. Bake for 15 minutes. It won't be completely done but will finish baking with the rest of the dessert on top.
Apple crisp filling
- In a large bowl, combine all the apples and lemon juice and toss to coat. Add in the cinnamon, flour, and sugar. Toss until all the apples are evenly coated. Arrange the apples in your pan on top of shortbread crust.
Oatmeal topping
- Cut the butter into cubes.
- In a large bowl, combine the oats, both sugars, cinnamon and flour. Add in the cubed butter and using a pastry blender, cut the butter into all the dry ingredients until mixture is a coarse texture.
- Sprinkle topping evenly on top of apples.
- Place the pan in the oven and bake for 45 minutes or until the top is golden brown.
- Remove from the oven and place the pan on a cooling rack. Wait an hour before slicing and serving.
Notes
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- 6 cups is about 6 medium apples
- Store in an airtight container in the fridge for up to 1 week.
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Nutrition
Fall desserts to enjoy!
Fun fact of the day!
The pop you hear when you crack your knuckles is actually a bubble of gas burning.
I was in the medical field for many years and I never knew this! Interesting!
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