I subscribe to a lot of food-related blogs, websites and various other “Recipe of the Day”-type subscriptions. The other day I received an email for these apple crisp bars and I just knew I needed to make them! First of all, they contain apples, and there’s nothing more that I want this time of year than warm apple pie. Secondly, the Raspberry Oat Bars were such a success and so I was anxious to try another similar bar recipe for comparison’s sake.
These bars are a nice improvement from the raspberry bars in that they stay crisp longer. The topping does get a little soggy after one day, but the base stays nice and crispy like a Nature Valley granola bar. Even after 2 days the base was crispy and firm.
The best part about these is you can make them in one bowl. Other than removing some of the topping for the top, it’s all prepared in the pan itself. The original recipe did not say to toss the apples in a bowl with the sugar, cinnamon and lemon. It actually says to just sprinkle it over the apples in the pan. I wanted to ensure they were coated, though, so that’s why I recommend everything is tossed together in a bowl. If you really want to dirty up as few dishes as possible, though, just layer and sprinkle. :)
The bars are awesome warm, room temp, cold or even with a nice dollop of whipped cream or, dare I say, vanilla ice cream. :) Enjoy!
Apple Crisp Bars
Adapted from “One Bowl Baking” by Yvonne Ruperti
Yield: 12-16 bars
3 cups old-fashioned oats
1 3/4 cups whole-wheat pastry flour (See note)
1 1/2 cups packed light-brown sugar
2 teaspoons cinnamon
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 1/4 sticks (9 oz.) unsalted butter, melted
2 pounds Granny Smith apples, peeled, cored, halved and thinly sliced
1 Tablespoon granulated sugar
1 Tablespoon fresh lemon juice (from about 1/2 lemon)
1. Preheat oven to 375 degrees F (218 degrees C) and line a 13×9 inch pan with parchment paper.
2. In the baking pan, combine the oats, flour, brown sugar, 1 1/2 teaspoons of cinnamon, salt and baking soda. Add the butter and stir until combined. Remove 2 cups of the crumbs from the pan and set aside. Firmly press the remaining mixture into the bottom of the pan.
3. In a medium bowl, toss the apple slices with the 1 Tablespoon sugar, lemon juice and remaining 1/2 teaspoon cinnamon. Spread the apples on top of the crust and sprinkle the reserved oat mixture on top.
4. Cover the pan tightly with foil and bake for 30 minutes to begin softening the apples. Remove the foil and bake for 20 minutes longer, or until the oat topping is golden and the apples are completely tender. Cool on a wire rack and then cut into bars.
I did not have whole-wheat pastry flour on hand, so I just used all-purpose flour and they turned out great.
- Apple Crisp Recipe (food.com)
- The Best Apple Crisp Ever (fruitofthehands.wordpress.com)
- Maple and Pecan Apple Crisp (cassieskitchennyc.com)