Get the Recipe: Apple Crisp Bars
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5.0
90 reviews
Excellent
Get the Recipe: Apple Crisp Bars
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These apple crisp bars have all the flavors and textures of the classic dessert but they are easy to make and share! These bars feature a shortbread crust, gooey cinnamon apple layer and crumble topping. They are absolutely delicious!
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Ingredients
Shortbread Crust
- 10 tbsp cold butter
- ⅓ cup packed light brown sugar
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- 1 ¼ cups gluten free 1 to 1 flour or all purpose flour
- pinch cinnamon
Apple Filling
- 3 red apples I used McIntosh, peeled, cored and sliced
- 1 granny smith apple peeled, cored and sliced
- 2 tbsp granulated sugar
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 1 tsp tapioca flour or cornstarch
- 3 tbsp water
Crumble Topping
- ½ cup gluten free old fashioned oats or regular
- ⅜ cup gluten free 1 to 1 flour or all purpose flour
- ½ cup packed light brown sugar
- pinch cinnamon
- ¼ cup cold butter sliced into small cubes
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Instructions
- Preheat oven to 375 degrees Fahrenheit. Line an 8 inch by 8 inch pan with parchment paper.
- First, make the crumble topping.
- Add all crumble topping ingredients to a mixing bowl. Use your hands, a pastry cutter or fork to incorporate butter into mixture. Mix until a crumbly mixture forms. Place bowl in fridge.
- Next, make the shortbread crust. Add cold butter, brown sugar and granulated sugar to a stand mixer bowl. Beat until no clumps of butter remain.
- Add in vanilla extract, flour and cinnamon to bowl. Stir until combined. Place dough into lined pan. Press into an even layer.
- Bake shortbread crust for 15 minutes. Then remove from oven.
- While shortbread crust bakes, make apple filling. Peel and core apples. Slice into ¼ inch thin slices.
- Add all apple filling ingredients to a skillet over low heat. Stir gently to combine and stir occasionally for 5 minutes or until apples have softened. If needed, add more water to the skillet to prevent burning.
- Once shortbread crust has finished baking, pour apple filling on top. Spread into an even layer. Then, top apples with crumble topping.
- Bake for 35 to 36 minutes. Remove pan from oven. Allow to cool completely before slicing and serving.
Notes
- Gluten free 1 to 1 flour or all purpose flour work in this recipe.
- Use pastry cutter, a fork, or your hands to mix together crumble topping. Mixture will be crumbly, not uniform.
- For best results, use a mixture of red apples and green apples. I used 3 McIntosh apples and 1 Granny smith apple.
- For the shortbread crust, use very cold butter right from the fridge. Beat with sugars until no clumps of butter remain.
- Sauté apples until slightly softened. Add more water to the skillet to prevent burning if needed.
- Allow to cool completely before slicing into bars and serving. The apple layer is gooey!
- Store in an airtight container at room temperature for up to 4 days or in the fridge for up to 7 days.
Nutrition Information
Show Details
Calories
248kcal
(12%)
Carbohydrates
38g
(13%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
26mg
(9%)
Sodium
92mg
(4%)
Potassium
90mg
(3%)
Fiber
2g
(8%)
Sugar
22g
(44%)
Vitamin A
332IU
(7%)
Vitamin C
2mg
(2%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16bars
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 92mg | 4% |
| Potassium | 90mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 332IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
90 reviews
Excellent
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