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by Haley//July 12, 2016 (updated November 18, 2020)
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Apple Crisp Bars are easy to make from scratch. This recipe uses a basic shortbread crust topped with apple slices and a simple flavorful crisp.
Sliced apples and crumble topping with a shortbread crust—now that’s a dessert I can get behind. This recipe for apple crisp bars is one of my go-to’s.Warm, cold, with ice cream, for breakfast, any way you eat them, they are delicious.
For those of you who usually reach for the boxed apple crisp topping, I think it’s worth trying to make it from scratch. I’ll break the homemade recipe down for you.
What inspired me to make this recipe? Well, my mom made apple crisp all the time when I was growing up. I loved it so much, especially the crumble topping. I wanted to replicate the dessert, but make it mobile. The simplest answer is to make apple crisp into bars. All it took was making a shortbread crust for the apples to sit on.
Table of Contents
Step by step instructions
Start with the shortbread crust: The base of these apple crisp bars is a shortbread crust—butter, brown sugar, vanilla and flour. Beat those ingredients together and press the dough into a baking pan. Pre-bake the crust at 350° F so it’s sturdy enough to hold the apple filling and crumble topping.
Make the apple crisp filling: Peel, core and slice apples to make the filling. The job is made easy with this apple peeler. Then toss the apples in flour to prevent a runny filling and sugar for extra sweetness.
Prepare the crumble topping: Crumble topping requires sugar, flour, cinnamon and cold butter crumbled together. When butter is cold, it won’t get completely incorporated into the mixture (which we want). Use a pastry cutter to obtain pea size crumbles. The butter will melt in the oven to create a crispy topping.
Frequently Asked Questions
Best apples for apple crisp:
Similar to apple pie, apple crisp bars require the same type of apples. I like to use a mix ofGranny Smith and Honeycrisp. Granny Smith are juicy, tart and firm, while Honeycrisp is slightly sweet and crisp. Other good varieties include Northern Spy, Pink Lady, Braeburn and Golden Delicious.
How to store apple crisp bars
Apple crisp bars are best when stored in an airtight container in the refrigerator for up to 5 days. They are best served at room temperature or warm. You can reheat apple crisp bars in the oven. Place the bars on a parchment-lined baking sheet or back in the 8×8 baking pan. Reheat at 300° F for 10 to 15 minutes until heated through.
Can you freeze apple crisp bars?
Yes, once the bars have cooled, place the 8×8 baking pan in the refrigerator for the filling to set. Once chilled, use the parchment paper to live the entire uncut bar out of the pan. Keep parchment paper on and wrap the entire bar with plastic wrap, then aluminum foil. Store on a flat surface in the freezer for up to 1 month. Defrost in the refrigerator before reheating, cutting and serving. Bars can also be wrapped individually in plastic wrap and store in a ziplock bag in the freezer for up to 1 month.
More apple recipes
I have a slew of apple recipes in the archive, but here are a few of my favorites from my blog and others!
- Apple cheesecake bars – similar to this recipe, but with a layer of cheesecake in the center
- Homemade apple pie recipe – My go-to recipe for apple pie!
- Easy apple crumble pie – a pie version of these bars.
- Easy apple crisp – Serve warm with a scoop of vanilla ice cream
- Apple galette – thinly sliced apples in a rustic presentation.
Apple bars are a must try during the fall season. The layers of sweet apples are crisp and tart, which complement the shortbread crust and streusel topping perfectly. Honestly, they are truly delicious!
I’d love to see how you apple crisp bars turned out! If you try one of my recipes, be sure to tag @ifyougiveablondeakitchenon social media!
Get the Recipe: Easy Apple Crisp Bars
Yield: 16 bars
Prep Time: 15 minutes mins
Cook Time: 57 minutes mins
Total Time: 1 hour hr 12 minutes mins
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.
4.99 (200 ratings)
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Equipment
Ingredients
Shortbread Crust
- ½ cup (113 g or 1 stick) unsalted butter, room temperature
- ¼ cup (50 g) light brown sugar, packed
- ½ teaspoon pure vanilla extract
- 1 ¼ cups (147 g) all-purpose flour
Apple Filling
- 4 cups (500 g) apples, peeled, cored and thinly sliced (about 4-5 medium apples)
- 2 Tablespoons all-purpose flour
- ¼ cup (50 g) granulated sugar
Crisp Topping
- ½ cup (100 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- ¾ cup (94 g) all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 6 tablespoons (85 g) chilled unsalted butter, cut into 1/2-inch cubes
Instructions
Shortbread Crust
Preheat oven to 350º F. Line a 8×8 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.
Serving: 1bar, Calories: 229kcal, Carbohydrates: 33g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 27mg, Sodium: 78mg, Potassium: 64mg, Fiber: 1g, Sugar: 20g, Vitamin A: 325IU, Vitamin C: 1mg, Calcium: 17mg, Iron: 1mg
Author: Haley D Williams
Course: Dessert
Cuisine: American
Recipe adapted from The Merry Thought.
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CakePants —Reply
These bars look crazy delicious! Apple crisp is one of my favorite desserts, and the fact that you combined it with a shortbread crust just made it 100% more droolworthy. I’m pinning this recipe for fall, when I always pick waaaay more apples than I can realistically eat!
Haley —
Thank you, Mara! I always end up with too many apples too. You can never have enough apple recipes!
Karen —Reply
In the filling ingredients I am not sure if you mean 2 tbsp or a cup or 2 tbsp plus a cup or a cup less two tbsp…. Can you clarify please?
Haley —
Hi Karen, So sorry about that typo! It is 2 tablespoons flour. Thank you for pointing it out.
Lisa —Reply
I made the Apple crisp bars. There was no one who tried them that didn’t love them! Fresh, tart, apples are amazing in this recipe.. The crust was delicious. The topping is perfect. You get a big thumbs up with no reservations. Great job! I will be feeding these to many people this fall, since it’s apple harvest time. I made use of them granny Smith’s no one wants to snack on. Thanks for the recipe.
Haley —
Lisa, that means so much! Thank you for the positive feedback. Your friends and family will be lucky to have you baking for them!
Emily —Reply
Can you make this and eat later that day or do you recommend eating not long after baking?
Haley —
Hi Emily! You can eat them soon after baking or the next day. Either way, these bars taste great. In fact, after they sit for a few hours the fall flavors settle in and taste really good!
Debbie —Reply
We went apple picking, first of the season! Couldn’t wait to try this! I used early cortlands, they were very tart! it came out amazing! my husband LOVES Apple crisp so I was excited to try these for him, the only change I made was to add oatmeal to the crisp (He loves my crisp and it has oatmeal).
so good, I will make these again and again! Thank you😊Megan - The Emotional Baker —Reply
Haley! Oh my goodness! These bars are out of this world! I’ll definitely be making another batch soon 🙂 Thanks so much for this great recipe!
Donna —Reply
See AlsoTender Bottom Round Roast Recipe, Easy 1 Pot Beef DinnerPrime Rib 500 Rule: The Closed Oven Method (Prime Rib Recipe)The Best Blue Cheese Dressing | 5 Minute RecipeBobby Flay Salisbury Steak Recipe ( With Mushroom Gravy) - ChefjarThese bars are delicious! Just wanted to know if they have to be stored in the fridge or at room temp?
Haley —
Hi Donna! I store these bars covered at room temperature. If you plan on keeping them for more than three days, I suggest refrigerating them!
Gwen —Reply
Hello! I’ll be making these for a larger group of people and wondered if you’ve ever doubled it for a 9×12 or do the proportions get off? Thanks for your help!
Haley —
Hi Gwen! I have not doubled this recipe and baked it in a 9×13. I believe it should work. The bars may be a little thicker and require more baking time. The bars are ready when the juices are bubbling and the crumble is golden. Let me know how it goes!
Carol —Reply
This is similar to the apple streusel pie I make, but simpler with the shortbread base. I doubled the recipe and was worried it might bubble over in an 8×12 pan so also used an 8×8 pan. The base and topping were just the right amount but next time I’ll use more apples. I also halved the salt and didn’t miss it. Thanks for an excellent recipe!
Susie —Reply
My in laws brought us a bunch of apples from the orchard by their cabin and my husband want some sort of apple crisp. This recipe was perfect I did only use 1/8 of a cup of granulated sugar for the topping. It’s perfect.
kriss ross —Reply
I have tried countless recipes and am very hard to please along with a picky bunch of family. These are amazing! You can serve them as a casual cookie bar or step it up to a full blown dessert served warm with vanilla ice cream, a drizzle of caramel sauce and whipped cream. This one is a keeper!!
Kerri —
I made these and swapped out a few things to make Vegan , they were delicious!
Jamie —Reply
These look so divine! I love the crumble topping and the texture it gives to these bars!
Laura | Wandercooks —Reply
Apple and crumble make the best combination! Looks so easy. Can’t wait to try it with ice cream!
Annissa —Reply
Apple crisp as a bar? What a wonderful idea. The perfect treat for fall!
Laura —Reply
It’s that time of the year, huh?! I wish there was a way to make apple bars a year in advance so that there are always a few on the table until the next season. Great recipe.
Patty at Spoonabilities —Reply
This dessert is a crowd pleaser for sure! And the crumb topping… don’t even get me started on how good it is!
Angie —Reply
Simply delicious! I will be baking these again!
Erin —Reply
Brought these to a dinner party and they were all gone in a few mins! Everyone loved them so much.
B —Reply
Doubled the recipe and baked in a 9×13. Topping could probably be 1 1/2 instead of doubled. Looks and smells so yummy. Waiting for it to cool so I can cut into bars! Thanks for the recipe 🙂
Jade —
Hi,
I’d like to double this recipe as well. How long was the bake?
Haley —
Baking time will be about the same, maybe 5 minutes longer.
Suzanne —Reply
This looks so good! Do you use this base for any other bars?
Vanessa —Reply
Thanks for sharing! Can you freeze them?
Haley —
Hi Vanessa! I have not frozen these bars before. I believe they are best when eaten fresh. I have found that defrosting apple desserts makes the apples less crisp and kind of gummy if you know what I mean. If you do end up freezing them and they turn out okay, let me know!
Melissa —Reply
Hi! Can apple pie filling be used?
Haley —
Hi Melissa – I have not used apple pie filling for this recipe before. In my experience, apple pie filling tends to be too juicy and may affect the structure of the bars.
Nina Catherine Alix —Reply
I made your Easy Apple Crisp Bar for ny Bible Study group & they absolutely loved it. Now everyone inmy group is expecting to have one for Christmas.
Lilly —Reply
These were absolutely delicious and easy to make! You can’t go wrong with butter, sugar and apples 😄
Amy L Zabala —
Can I add regular oats to the topping and how much would you add? The hubby wants some oats in them but these are my new favorite go to recipe for apple crisp ect. desserts! Thank you for the fabulous recipe!
Haley —
Hi Amy – Try substituting the topping with this recipe from my peach crisp. It has oats in it and will give you the exact measurements – https://www.ifyougiveablondeakitchen.com/peach-crisp/
Jennifer —
I made these and substituted 1/2 a cup of the flour for 1/2 a cup of oats and they turned out amazing!
Lora Deanne Kay —Reply
Hi!
I made this for a neighborhood gathering. It is their favorite desert now! The crisp topping is the best I have had yet. Love this recipe! I used a mix of apples, red delicious, Fuji and granny smith. Was a great blend.
Caroline —Reply
These are soooo good! My whole family loves them. Thank you so much for the recipe! 💕
Lisa —Reply
I just want to start by saying I am not an apple dessert fan. My family and I went apple picking and needless to say I have an abundance of apples. I figured I’d make a dessert for the family to use some up! I came across your recipe and it looked easy enough. Well, not only was it super simple, it was absolutely delicious!!! I can not believe I’m saying this but I think you changed my attitude towards apple desserts!! Seriously, this recipe is an absolute winner!! Thank you for sharing! I can’t wait to make it again for a holiday or family gathering!!
Haley —
Lisa – This is the best compliment! Thank you! I’m so happy you enjoyed this recipe.
Michelle —Reply
These just came out of the oven and they are fantastic! Thank you for such an easy and delicious recipe!
Doreen —Reply
These were delicious especially warm.. I love the shortbread crust. I will definitely make these again and will double the recipe for a 9×13 pan to take to family gatherings.
Carolyn —Reply
Thank you, thank you for posting this recipe! I made these the other night and made it just a little easier… I had frozen some peeled, sliced apples this fall and it wasn’t quite enough for a pie and wanted something different when I found your recipe. I also didn’t want to do the shortbread crust (however, I will try that next time!). I had just bought Girl Scout Shortbread (Trefoils) cookies, so I popped a box of those in the food processor then added a stick of melted butter. Par-baked that as in the recipe. Drained my thawed apples, which still had a bit of liquid so I added 3 Tbs flour instead of 2. I did not make any changes to your crumble topping ingredients but with no pastry cutter, I used a baker’s next best kitchen tool — clean hands LOL everyone loved it!! Can’t wait to try my hand at your shortbread crust next time!
Sara —Reply
I usually don’t leave comments but this recipe was so delicious and fairly easy so I thought I would leave a review on it! The crumble turned out amazing, it was nicely soft with a little crunch. The filling and shortbread also went great together. The only thing I modified was the amount of sugar added, I found the original recipe was a little too sweet. A convenient thing to mention is that this recipe can be done in different dishes too (I tried it in a pie dish and it turned out pretty good). Overall, I give this recipe a good 9/10, would try again soon!
Michelle —Reply
So easy and so delicious. My family and friends love it when I bake this 👍❣️
Jennifer —Reply
Great recipe! Everyone loved it and wanted the recipe.
Jen Fisher —Reply
These were a big hit at the event that I brought them to today. There wasn’t a crumb left. So many compliments. Thanks for sharing this great recipe.
Suzanne —Reply
This looks so good! Do you use this crust for any other recipes?
Vanessa —Reply
Thanks for sharing! Does it freeze well?
Paul Segall —Reply
Hi Haley,
Thanks for giving recipe ingredients in weight as well as volume – I always evaluate a new recipe on whether weight is indicated – for me at least a much better way to measure ingredients.
And yes am making apple bars today and I know in advance. this is a good recipe and will taste great.
ps – wifey dearest is a natural blonde too – so I get your title!
Thanks again!
Paul
Nell —Reply
Very tasty.
Oona —Reply
These are amazing! So easy too. I used sweeter apples as I had them on hand, and then just reduced some of the sugar in the filling a bit. They still turned out great!
Joan Krause —Reply
Super delicious and easy to make, what else can you ask for?! This will go in my recipe box!
Monica —Reply
Best apple bar recipe I have ever tried. Everybody loves it, I have made this several times already, all with apples from my yard. Love the fact that there are no oats in the crisp topping.
Janina —Reply
So good!!
Donna Rubinstein-Oliver —Reply
Made these last nite ….
You ” Knocked it out out the park ” !
DELICIOUS !
Thank You for this yummy recipe .
<3 <3 <3Sarah —Reply
I work in an office and we have tons of fresh fruit. We had some apples that needed to be eaten so, to Pinterest I went! I found this recipe and it sounded incredible. I read through all the reviews and decided this was what I was going to make. They just came out of the oven and oh my goodness! Now, I am not one for apple desserts. I am a chocolate girl… but these. Wow!! So well balanced, so delicious. I have already sent the recipe to my baking friends and I will absolutely be making this again and again! Notes: since these were for staff, I had a few more mouths to feed; I did double the recipe, used a 9×13 pan, which worked perfectly. I did add about 5 more minutes to cooking time. I did also cube the apples, but that’s just a texture thing for me. I wish I could give this more stars! Thank you for the share!
Karen Collinsworth —Reply
I make dessert for my Bible study every week and I am always looking for new ideas. Your apple crisp bars are truly amazing. Thank you for sharing your wonderful recipe. These bars are going to be one of my new favorites.😊
Sarah KR —Reply
These were a bit too sweet for my taste, and I even cut the sugar in the apples and the crumb topping. I would make again with a bit more apple (500g was not enough for me) and maybe cut the amount of crumb topping. I do love the shortbread crust.
Amy —Reply
This sounds amazing. For the topping do you use salted or unsalted butter?
Haley —
Unsalted butter is used for the topping.
Georgia Spyra —Reply
These were so good!!!! Batch 2 coming right up 😋
Thank u for the recipe!Lynda —Reply
Can peaches be substituted for apples?
Tina —Reply
Soooo good this is a keeper!
Krystal —Reply
I’m not a huge fan of apple desserts, but we had a ton of apples from our tree and so I made these apple crisp bars. Holy moly they were good. Topped with some vanilla ice cream and whipped cream and I cannot stop eating them. Thank you for sharing.
Jhun —Reply
Easy to make, simple ingredients in the pantry, delicious!
Janice —Reply
Delicious! I added 1/2 tsp cinnamon, 1/4 tsp allspice and 1/4 tsp nutmeg to the apple mixture. Nice way to use up old apples!
Berni —Reply
These are smelling very tasty! Can’t wait until they cool down.
BerniDarlene —Reply
What if I only have Macintosh apples?
Haley —
Hi Darlene – You can certainly use Macintosh apples, but the apple layer will be mushy, not crisp. Tart apples, like Granny Smith, keep their texture much better under the high heat of the oven.
Nicolle —Reply
These are absolutely amazing! Apple crisp is our families favorite dessert and this just totally elevated it!! AND it’s now portable. Delicious! I baked in 9×13 dish and made 1.5 times the recipe, baked it for about 55min and it worked out perfectly! Definitely reco these! Thnx for the awesome recipe
Charlene Coomer —Reply
This was to die for good!!!! My husband is a fan of apple pie, and he said this was as good if not better than any apple pie he has ever eaten. It got rave reviews at our church potluck and I can promise you I will be making this again and again!! It’s easy to transport if you have to take a dessert to any function. Also, the fact that it can be cut up into manageable finger style grab and go is a definite plus.
Thanks for this easy to make but super-scrumptious dessert!Charlene Coomer —Reply
I wrote a lengthy review and forgot to rate these delicious apple crisp bars. Needless to say I gave them 5 stars!! Thanks again
matt —Reply
I recommend chilling these in the fridge overnight before cutting into squares.. makes nice crisp edges..
Nicolle —Reply
Has anyone made the crust in advance, the day before, then baked the rest the next day? Trying to save some time in advance! Thanks!!
Anne —Reply
I don’t normally write a review but these are delicious. I served them to company before I tried them. Everyone love them. When I asked for comments if tis recipe was a keeper, Dave responded “I’ve only had 3 so I will have to try another before my comment”. LOL
Taylor D —Reply
I made these today and they are the perfect balance of chewy, gooey, and crunchy. I love the crust and the crumble topping. I added a little cinnamon to the apple filling because we loveeee cinnamon. A mix of Honeycrisp and Granny Smith apples was the way to go. Turned out perfect!
Kim —Reply
Hey Haley, awesome recipe! I was looking for a recipe for my husband and his buddy for a hunting trip and after looking at many pins, yours stood out. I’m so glad I doubled the recipe so we have ours at home because it was delicious! Perfect as is, I wouldn’t change a thing. Oh, I used a mix of Granny Smith, Honeycrisp and Macintosh. I saw the tip you wrote after about the Macintosh turning soft. I guess I would change a thing, I’d leave them out. Still good, thanks!!
Diane —Reply
Haley,
this was so good and like you said very easy to put together. The only thing is the 8×8 baking dish was too small cuz there was way too much crust, way too thick. So the second time I made it, I used a 9×11 baking dish and that was perfect.
Thank you for this recipeJosh —Reply
Wow this is just such an amazing recipe! Made it so many times and it always gets eaten up gladly 😁
I like to spread blackberry jam over the apples as well to give it an extra bit of acidity but it would still be amazing without!
I cannot recommend this recipe highly enough.Ali —Reply
I made the apple bars yesterday, they couldn’t wait so they dished it out like it was a crisp. Today they were firm like the recipe says. Flavor was moist and delicious. I’ve added these to my monthly recipes.
Ronda Lichtensteiger —Reply
These bars were delicious and gone very quickly at a neighborhood picnic! Many also asked for the recipe. I used two Granny Smith & two Honey Crisp apples and mixed everything by hand.
Urvashi Sohal —Reply
I was wondering if I can use mangoes in a version of these?
Haley —
Hi Urvashi – Mangos are a softer fruit than Granny Smith or Honey Crisp apples. I imagine the bars will turn out messy, but if you try it anyway let us know!
Gwenyth —Reply
Made this for my bookclub meeting. It has turned out bubbly and looks delicious. Going to let the flavours seep together for 24 hours before I cut it. A great dessert bar for every season.
DJ —Reply
I made these yesterday, followed the recipe to the letter…
for some reason the crust came out hard as brick, I kid you not..
And the topping and apples were great… I baked the bottom crust as instructed… I don’t know why this was so hard, I What Happen, does anyone have an answer?Haley —
Hi Dj – Were you using a glass pan? It becomes very hot and retains its temperature longer than a metal pan. This could have caused the crust to bake longer than intended. The other reason could be measuring the flour incorrectly. Too much flour can cause the crust to be too tough. Read more about measuring flour properly.
DJ —Reply
This morning I tried them again. Delicious. I found out that what I did used was dark brown sugar. I think that was the bandit that made my crust hard. So this time I made sure I used light brown sugar… turned out perfect. Thank you for sharing your recipe.
Paige —Reply
Wow! Coming from an apple crisp lover, these bars are amazing. The only change that I made was adding a tsp of fresh squeezed lemon juice to the apples after cutting, and before adding the sugar/flour mix. I like a little extra zing to the apples 🙂
Lynn Handley —Reply
I made these I used the recipe but I added a bit of lemon juice and cinnamon to the apples.
My husband said he likes these better than apple pie. I also used my mandolin to slice the apples nice and thin.
These will be a staple in our family for years to come. My children can’t wait to try them. All they have seen is pictures.charrington —Reply
These bars are the best apple anything we’ve ever eaten. super easy to make. i added a pinch of ginger and nutmeg to the apple mixture which went right in to the same bowl as the crust. important to let them cool before cutting. absolutely delicious with vanilla caramel ice cream.
Holly —Reply
SO GOOD!! My house smells wonderful and the bars are delicious. Easy recipe to follow as well. I know I will be making these again and look forward to checking out your other recipes! Now it officially feels like fall.
Carin —Reply
Can I use margarine that is salted I’m assuming instead of unsalted butter?
Haley —
Hi Carin – Butter has more fat than margarine. Making this substitution will affect the texture and taste of the bars. I haven’t tried this substitution, but if you do, let us know how it turns out!
Christine —Reply
I made this this recipe yesterday. It is fairly easy to make but did require a little labor (peeling, coring and chopping the apples). These bars taste very good.
Danielle Morin —Reply
I’ve made this recipe every Fall for the last few years. My family loves them. They are very simple to make
Danni —Reply
Amazing recipe but I think the crumb yield might be too much. It doesn’t crisp up like I’d like it to and seems more mushy than I’d like but next time I’ll make less, otherwise great recipe!
LuAnn —Reply
Can this recipe be doubled for a 13×9 baking pan? It does look delicious. Thanks for sharing..
Haley —
Hi LuAnn – Yes, you can double the recipe and it will work for a 9×13 pan.
Meghan —Reply
THESE ARE DELICIOUS! I made them last night and I’m having a hard time not eating the entire pan! Can’t wait to make these for Thanksgiving!
Joanne Meyer —Reply
Looks delicious
Sharon Smith —Reply
Can I use self rising flour.
Haley —
Hi Sharon – I have not tried this recipe with self rising flour. If you try it, let us know how it turns out!
Jackie —Reply
Ratio is off for a 8×8 pan. Pan was way too full and too much topping so that it didn’t cook all the way in 45mins. Pan was so full I made an additional crust in a smaller dish for the extra apples and crumble
Haley —
Hi Jackie – It’s possible you used too many apples. Dozens of bakers have used this recipe without a problem. I hope you try it again!
Greg Crawford —Reply
They’re like apple pie in bar form, which means all the flavor and deliciousness without the fuss of baking a pie crust (not that there’s anything wrong with that!). These bars were super easy to make. The shortbread dough came together quickly and while it baked, I sliced the apples. I’d recommend using a mandoline on the thin setting if you have one because you get uniformly thin slices, which work great in this recipe. A winner!
Lindsay —Reply
I’ve been returning to this recipe every Thanksgiving since 2019. It is PHENOMENAL, completely blew my family members away! The first year I made it, they made it clear this needs to be a new tradition. 5/5 isn’t enough stars!!!
Claudia —Reply
I’ve made this a few times and it’s always a hit! I was wondering how it would turn out if I add pears or cranberries for a Holiday dessert?
Haley —
I think cranberries would taste delicious! You can also try pears, but keep in mind that pears are softer than apples and may bake more quickly. If you do use pears, I suggest Bosc.
Peg —Reply
Why is it necessary to have a metal pan?
Haley —
Metal pans heat up and cool down more quickly. As a result, the bars cook more evenly. Glass stays hot longer and may over-bake the crust.
Baleigh —Reply
If you want to make a larger quantity, can you double the recipe and make in a 9×13? Does it turn out still?
Haley —
Hi Baleigh! Yes, I have made this recipe in a 9×13 pan and it works great. Baking time will be similar, maybe a minute or two longer.
Gwen —Reply
Love these bars! I was hoping to make these for one of our Christmas Day desserts, but I have a question. Is it possible to make these ahead but not bake them until the day of? Have you ever tried this and found the best way to do it? For example, could I assemble the entire dessert and freeze it and then on the day that I want to bake it just put it in the oven from frozen to heat up until it’s bubbly and warm? I realize it would take longer to bake if I did this method, but I was just wondering if you’ve ever tried it and knew if it worked!
Haley —
Hi Gwen! I have not tried this method, but I do think it would work (similar to how you would assemble, freeze, then bake an apple crisp). Make sure you’re using a metal baking pan, not glass or ceramic, which would retain heat and over-bake the crust. Good luck! Let us know how it turns out.
Jennifer —Reply
I’ve made these numerous times and I can never make enough! I use gluten free (1-1 replacement). One time my husband wanted oats so swapped 1/2 the flour for oats on the topping and it was yummy too. Can’t go wrong with this recipe! It’s my go to recipe for many occasions now. I add nutmeg and extra cinnamon too.
Catherine —Reply
I made this recipe this week to use up apples that were being neglected. This is an excellent recipe. I made exactly as written although I didn’t measure/weigh the apples. I just cut up all I had, it may have been slightly more than the recipe. I had to bake for about 30 minutes longer than the recipe but ovens vary. Crust was beautiful brown and crisp, apples and topping just right. I will definitely make this again.
Wendy —Reply
Very Good!! I think the topping is a little sweet and could be halved otherwise delicious!