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Apple crisp bars

Apples are good anytime of the year and this dessert is great anytime of the day- including as a morning treat.  Given the crumble topping, you can think of it as a coffee cake without the “cake.”

I was asked to bring a dessert to a friend’s house and she requested something with fruit.  I normally make Pavlova but given it was apple season, I hunted for an interesting recipe and I found this one by Baker by Nature, Ashley Manila.

I love her desserts.  I kept most of the recipe the same aside from adding fresh lime juice rather than in her version which added lemon juice.

Apple crisp bars

Apples are good anytime of the year and this dessert is great anytime of the day- including as a morning treat.  Given the crumble topping, you can think of it as a coffee cake without the “cake.”

I was asked to bring a dessert to a friend’s house and she requested something with fruit.  I normally make Pavlova but given it was apple season, I hunted for an interesting recipe and I found this one by Baker by Nature, Ashley Manila.

I love her desserts.  I kept most of the recipe the same aside from adding fresh lime juice rather than in her version which added lemon juice.

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Ingredients

Recipe serves: 10
shortbread crust
1 cup (8 ounces) unsalted butter, at room temperature
1/4 cup light brown sugar packed
1/4 cup granulated sugar packed
2 and 1/3 cups all-purpose flour
apple filling
8 cups apples, peeled, cored and thinly sliced
2 teaspoons lime juice
1 teaspoon ground cinnamon
3 tablespoons flour
1/2 cup granulated sugar
crumble topping
8 ounces salted butter, cut into cubes
1 and 1/2 cups old fashioned oats
1/2 cup granulated sugar
1 cup light brown sugar, firmly packed
3/4 teaspoon ground cinnamon
1 cup all-purpose flour
optional
plain Greek yoghurt or vanilla ice cream on the side of each slice
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Apple crisp bars
Posted by
  • time
    1 hour 30 minutes
  • serves
    10
  • skill level
    Medium

Ingredients

  • shortbread crust

  • 1 cup (8 ounces) unsalted butter, at room temperature
  • 1/4 cup light brown sugar packed
  • 1/4 cup granulated sugar packed
  • 2 and 1/3 cups all-purpose flour

  • apple filling

  • 8 cups apples, peeled, cored and thinly sliced
  • 2 teaspoons lime juice
  • 1 teaspoon ground cinnamon
  • 3 tablespoons flour
  • 1/2 cup granulated sugar

  • crumble topping

  • 8 ounces salted butter, cut into cubes
  • 1 and 1/2 cups old fashioned oats
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar, firmly packed
  • 3/4 teaspoon ground cinnamon
  • 1 cup all-purpose flour

  • optional

  • plain Greek yoghurt or vanilla ice cream on the side of each slice

Directions

1
Done

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.
2
Done

crust

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and both sugars until light and fluffy, about 2-3 minutes. Lower the speed and add flour, mix until combined. The dough will be crumbly.
3
Done

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.

4
Done

apple filling

In a large bowl, combine apples and lime juice and toss to coat.

5
Done

Add in the cinnamon, flour, and sugar. Toss until apples are evenly coated.

6
Done

Arrange apples in an even layer on top of the partially baked crust.
7
Done

crumble

In a large bowl, combine the oats, both sugars, cinnamon, and flour.

8
Done

Add in the cubed butter and, using forks or a pastry blender, cut the butter into the dry ingredients until mixture resembles a coarse meal.
9
Done

Using your hands, evenly sprinkle the topping evenly over the apples.

10
Done

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.
11
Done

Remove from the oven and place the pan on a cooling rack. Cool for about 30 minutes before serving- slightly warm is always nice.
12
Done

optional

Serve with a big dollop of fresh Greek yoghurt or vanilla ice cream.

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