Apple Bars
Ingredients
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
- 1 1/2 cups old-fashioned rolled oats
- 1 1/2 cups all-purpose flour
- 3/4 cups light brown sugar – packed
- 1/2 teaspoons fine salt
- 3/4 cups unsalted butter – melted and cooled slightly
- 6 cups apples – peeled, cored, and diced small (0.5-inch) (~4.5 medium apples)
- 2 tablespoons lemon juice
- 1/2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoons ground nutmeg
- 2 tablespoons cornstarch
Instructions
1. Preheat the oven to 350°F. Line a 9×13-inch metal baking pan with parchment paper, leaving overhang on the long sides for easy lifting.
2. Make the crumble: In a large bowl, whisk together the old-fashioned rolled oats, all-purpose flour, light brown sugar, and fine salt. Stir in the unsalted butter, melted and cooled slightly, until the mixture is evenly moistened and forms clumps when squeezed.
3. Press about two-thirds of the crumble firmly and evenly into the prepared pan to form the base. Reserve the remaining crumble for topping.
4. Make the apple filling: In another bowl, toss the apples with the lemon juice, granulated sugar, ground cinnamon, ground nutmeg, and cornstarch until the apples are evenly coated and no dry cornstarch remains.
5. Assemble: Spread the apple filling evenly over the crust, pressing lightly to level. Sprinkle the reserved crumble evenly over the apples, leaving some larger clumps for texture.
6. Bake until the top is deep golden brown and the filling is bubbling around the edges, 45–55 minutes. If the top browns too quickly near the end, tent loosely with parchment or foil.
7. Cool the pan on a rack until set and just slightly warm, 60–90 minutes. Use the parchment overhang to lift the slab out, then cut into 16 bars. Serve at room temperature or slightly chilled.
Apple bars are a bake-sale classic that pack cozy apple pie flavors into a hand-held square. A buttery, crumbly oat crust and topping hug a tender, spiced apple layer, giving you crisp edges, jammy centers, and a pleasant chew from the oats. They’re easy to transport, simple to slice, and satisfy the craving for apple pie without the fuss of rolling pastry.
Rooted in American home baking, apple bars grew popular alongside the rise of bar cookies in the mid-20th century, when home cooks embraced 9×13 pans for crowd-pleasing desserts. They riff on familiar apple pie and crisp traditions, swapping pie dough for press-in crusts and crumble toppings. Today they’re a staple at potlucks and holidays, celebrating peak-season apples in an approachable, make-ahead format.