Apple Crisp Bars Recipes

APPLE CRISP BARS

Steps:

• Preheat the oven to 350F (180C) degrees. Line an 8x8 inch (20x20 cm) pan with parchment paper, leaving an overhang around the edges.
• In a medium bowl, beat together the butter and sugar until combined.
• With the mixer on low speed, mix in the flour, cornstarch and salt.
• Press the dough into the bottom of the prepared pan.
• Bake in the preheated oven for 22-25 minutes, or until the top looks set and slightly golden around the edges.
• Remove the pan from the oven (keep the oven turned on)
• Peel and core the apples, then slice into thin slices.
• Place the thinly sliced apples in a bowl, and toss with the flour, sugar and cinnamon.
• Place the apple slices over the top of the baked shortbread base.
• Stir together the flour, brown sugar, white sugar, cinnamon and oats.
• Stir in the melted butter - the mixture should feel like wet sand.
• Crumble the topping over top of the apples.
• Bake in the preheated oven for 35 minutes.
• Remove from the oven and cool the bars fully (while in the pan).
• When ready to slice, lift the bars out of the pan using the overhang of the parchment paper.
• Place on a cutting board and slice.

APPLE CRISP BARS

Steps:

• Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, mix Crust ingredients with spoon until soft dough forms. Pat in bottom of pan. Bake 12 to 15 minutes or until golden brown. In medium bowl, toss Filling ingredients. Spread on baked crust.
• In medium bowl, place remaining cookie mix pouch. Cut in cold butter and cream cheese, using pastry blender or fork, until mixture is crumbly (do not overmix). Sprinkle over apples. Bake 32 to 37 minutes or until topping is golden brown and apples are tender when poked with tip of sharp knife. Remove from oven to cooling rack. Cool completely, about 2 hours. Cut into 4 rows by 3 rows.

THE BEST APPLE CRISP BARS

Steps:

• Preheat oven to 350 degrees (F). Line a 9x13-inch pan with parchment paper, allowing paper to overhang on two of the ends. Spray with non-stick baking spray and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld electric mixer, beat together the butter and both sugars until light and fluffy, about 2-3 minutes. On low speed, add flour and mix until combined. The dough will be crumbly.
• Press dough evenly into the bottom of the prepared pan. Bake for 16 minutes. Remove from oven and set on a cooling rack to cool as you prepare the filling. Keep oven temperature at 350.
• In a large bowl, combine apples and lemon juice and toss to coat. Add in the cinnamon, flour, sugar, and salt. Toss until apples are evenly coated. Arrange apples in an even layer on top of the partially baked crust.
• Cut the butter into small cubes.
• In a large bowl, combine the oats, both sugars, cinnamon, and flour. Add in the cubed butter and, using two forks or a pastry blender, cut the butter into the dry ingredients until mixture resembles a coarse meal.
• Sprinkle the topping evenly over the apples.
• Place the pan in the oven and bake for 45 to 50 minutes, or until the top is golden brown and the apples are bubbling.
• Remove from the oven and place the pan on a cooling rack. Cool for at least 1 hour before serving.

APPLE CRISP SHORTBREAD BARS

Steps:

• Preheat your oven to 300 degrees F and line an 8x8 baking pan with parchment paper. Be sure to bring the parchment up the sides as it makes it easier to lift out later.
• Shortbread Base:
• Place butter into your mixer and turn on high for 5 minutes or until the butter turns white rather than yellow, that's how you'll know it's creamed. Next mix in the sugar, vanilla, and salt. Once combined, add in the flour and stir well. Press the mixture into the parchment lined pan and bake in the pre-heated oven for 15 minutes.
• Apple Filling:
• In a bowl, combine the apples, flour, sugar, cinnamon and nutmeg until the apples are well coated.
• Topping:
• Mix flour, ¾ up brown sugar. Cut in the butter and knead together.
• Remove the crust from the oven and turn the heat up to 350 degrees F. Sprinkle one half of the Topping over the short bread, then layer the apples on top. You will have multiple layers so try to keep it level. Once this is finished, sprinkle the remainder of the Topping evenly on top and place in the oven to bake for 30 minutes.
• Remove from the oven and allow to cool fully before placing in the fridge to set for at least 2 hours. Once it's set, remove from the baking dish by lifting out the parchment paper and cut into 16 squares.

APPLE CRUMB BARS

Steps:

• In a large bowl, combine the flour, oats, brown sugar and baking soda; cut in 1 cup plus 2 tablespoons butter until mixture resembles coarse crumbs. Set aside 2 cups for topping. Press remaining crumbs into a greased 13x9-in. baking dish. Arrange apples over top; set aside. , In a saucepan, combine the sugar, cornstarch, water, vanilla and remaining butter. Bring to a boil. Cook and stir for 2 minutes or until thick and bubbly; spread over apples. Sprinkle with reserved crumbs. , Bake at 350° for 35-45 minutes or until top is lightly browned.

BROWN BUTTER APPLE CRISP BARS

Steps:

• Place 1/2 cup butter in a medium, light-colored saucepan over medium-low heat. Cook, swirling often, until butter is browned and fragrant, about 10 minutes. Pour into a large mixing bowl and set brown butter aside.
• Combine apples, 2 tablespoons brown sugar, 2 tablespoons butter, lemon juice, 1/4 teaspoon cinnamon, and pinch of salt in the same saucepan. Place the pan back over medium-low heat and cook, stirring occasionally, until apples are softened, about 10 minutes.
• Mix water and cornstarch together in a small bowl or measuring cup. Pour mixture into the saucepan and stir to combine. Cook until mixture thickens slightly, 1 to 2 more minutes. Remove pan from the heat and let cool slightly.
• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x9-inch square baking pan with enough parchment paper to have overhang on all sides.
• Add oats, flour, 1/2 cup brown sugar, remaining 1 teaspoon cinnamon, vanilla, baking soda, nutmeg, and 1/4 teaspoon salt to the brown butter and mix until well combined. Measure out 1 cup of this mixture and set aside for topping.
• Pour remaining oat mixture into the prepared pan; firmly press into an even layer. Pour apples and sauce over the crust and spread into an even layer. Sprinkle with reserved oat mixture.
• Bake in the preheated oven until top is golden brown and crisp, 30 to 35 minutes. Remove from the oven and let cool completely, about 30 minutes, before slicing into 16 bars.