Easy Apple Crisp Bars
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.
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.
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 tablespoons flour
- 1/2 cup (113 g or 1 stick) unsalted butter (room temperature)
- 1/4 cup (50 g) brown sugar (packed)
- 1 1/4 cups (147 g) all-purpose flour
- 4 cups (500 g) apples (peeled cored and thinly sliced (about four medium apples))
- 1/4 cup (50 g) sugar
- 1/2 cup (100 g) brown sugar (packed)
- 1/4 cup (50 g) sugar
- 3/4 cup (94 g) flour
- 6 tablespoons (85 g) chilled butter (cut into 1/2-inch cubes)
- Carbohydrate 1.32055270734289 g
- Cholesterol 0 mg
- Fat 0.00216166666666667 g
- Fiber 0.0868395808537801 g
- Protein 0.006790625 g
- Saturated Fat 0.000594166666666667 g
- Serving Size 1 1 bar (1g)
- Sodium 0.0289791666666667 mg
- Sugar 1.23371312648911 g
- Trans Fat 0.000994291666666667 g
- Calories 5 calories
Step-by-step
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 tablespoons flour
- 1/2 cup (113 g or 1 stick) unsalted butter (room temperature)
- 1/4 cup (50 g) brown sugar (packed)
- 1 1/4 cups (147 g) all-purpose flour
- 4 cups (500 g) apples (peeled cored and thinly sliced (about four medium apples))
- 1/4 cup (50 g) sugar
- 1/2 cup (100 g) brown sugar (packed)
- 1/4 cup (50 g) sugar
- 3/4 cup (94 g) flour
- 6 tablespoons (85 g) chilled butter (cut into 1/2-inch cubes)
Should the fruit be raw before baking, or do you need to cook it down first? Fresh fruit releases moisture during the oven phase, which dictates how the structure holds together.
Selecting Fruit and Managing Moisture
Using freshly picked apples rather than canned filling changes the baseline hydration of the dessert completely. Raw slices require room to soften without making the shortbread layer soggy. Cut the fruit uniformly to ensure even heat penetration. When scaling quantities up for a larger pan, maintain the exact ratio of flour to fat so the streusel retains its crumbly texture. Bake at 350 degrees Fahrenheit until the edges turn golden brown and pull slightly from the metal pan. Cool completely on a wire rack for two hours before slicing into square portions.
- If the apples release excess liquid, toss them with an extra tablespoon of flour to absorb moisture.
- Store baked squares in an airtight container at room temperature for up to three days.
- Substitute chilled coconut oil in equal weight for butter if dietary needs require dairy exclusion.
