Warm from the oven, topped with vanilla ice cream and caramel sauce, these Apple Crisp Bars are the perfect sweet treat on a crisp fall night!
Prep Time5 minutesmins
Cook Time50 minutesmins
Total Time55 minutesmins
Course: Dessert, Desserts
Cuisine: American
Keyword: Apple Crisp Bars
Servings: 12servings
Ingredients
For the Crust
½cupunsalted butter cut into small squares
¾cupall-purpose flour
¾cupoats old fashioned
¾cuplight brown sugar
¾tspbaking powder
1/3teaspoonground cinnamon
For the Filling
24ozCrunch Pak Peeled Apple Slices
1tablespoonlemon juice
2tablespoonsall-purpose flour
2tablespoonsgranulated sugar
½teaspoonground cinnamon
For the Topping
½cupunsalted butter cut into small squares
¾cupall-purpose flour
¾cupoats old fashioned
¾cuplight brown sugar
¾tspbaking powder
1/3teaspoonground cinnamon
Instructions
To make the crust: Preheat the oven to 300°F. Combine all of the crust ingredients into a food processor. Pulse until there are only small lumps. Pour the mixture into a 9×13-inch baking pan. Pack it down firmly (with your fingers or back of a spoon). Bake for 12 minutes. Remove from oven, and set aside. Increase the oven temperature to 350°F.
To make the filling: Combine all of the filling ingredients into a medium bowl and then mix until all apple slices are completely coated in the mixture.
To make the topping: In a medium bowl, combine all of the topping ingredients. Mix with a fork until it is crumbly.
Assemble and Bake: Place the apple filling mixture on top of the baked crust and spread it evenly. Finally, spread the topping mixture evenly over the apple mixture. Bake for 40 minutes and then let it cool to room temperature. Cut into 12 bars and then serve. Enjoy!
Video
Notes
It is important to note that we used the same ingredients for the crust and pulsed into a crumb like texture. When preparing this recipe, we recommend setting a food processor/blender out and a large bowl. As you are measuring the ingredients out, measure once for the food processor or blender and again for the crumb topping.