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Les meilleures barres croustillantes aux pommes

The best apple crisp bars

The best apple crisp bars feature a brown sugar shortbread crust, lots of apples, and a buttery crumb topping!

Bake until the top is golden brown and serve with vanilla ice cream! They will surely become one of your favorite apple desserts!

apple pie bars

We love almost any dessert made with baked apples, but these apple crisp bars are a house favorite. My fiancé and I both have great control over ourselves when it comes to dessert (we have to given my profession lol). But we couldn't stop eating them! he said they were so good he literally "couldn't concentrate on what I was saying" while he ate one. They are so good!

Apple Crispy Bars Recipe

Butter: preferably unsalted, but salty will work in a pinch! just omit the salt listed.

brown sugar : light or brown sugar works well!

granulated sugar: any brand will do!

All-purpose flour: be careful not to pack your flour! Instead, spoon it lightly into the measuring cup, then level it off with the flat edge of a knife.

salt: balances the flavors and reduces the sweet taste.

Apples: cored, peeled and cut into thin slices. You need 8 cups of apple slices, or about 8 large apples. I like to use granny smith apples, but any variety is fine.

Lemon juice: from a fresh lemon! A small amount will prevent the apples from browning.

cinnamon: adds a nice spice! essential for the apple crisp!

Oats: for our crispy topping! Use old fashioned oats, not instant!

salted caramel sauce: optional! but if you like the caramel-apple mixture, I highly recommend it! use a store-bought variety or learn how to make easy salted caramel sauce with this recipe.
vanilla ice cream, to serve! whipped cream would be just as delicious.

apple pie



For the shortbread crust:

  • 1 cup (8 ounces) unsalted butter, at room temperature

  • 1/4 cup packed brown sugar

  • 1/4 cup granulated sugar

  • 2.1/3 cups all-purpose flour

  • For the apple filling:

  • 8 cups apples, peeled, cored and thinly sliced

  • 2 teaspoons lemon juice

  • 1 teaspoon ground cinnamon

  • 3 tablespoons of flour

  • 1/2 cup granulated sugar

  • 1/4 tsp salt

For the oatmeal crisp filling:
  • 8 knobs unsalted butter, cubed, at room temperature

  • 1 and 1/2 cup 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


For the shortbread crust:

  1. Preheat the oven to 180 degrees (C). Line a 23 x 33 cm baking pan with parchment paper, letting the paper hang over both ends. Spray with nonstick cooking spray and set aside.

  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric hand mixer, beat together the butter and both sugars until fluffy. light and fluffy, about 2 to 3 minutes. On low speed, add flour and mix until combined. The dough will be crumbly.

  3. Press batter evenly into bottom of prepared pan. Bake for 16 minutes. Remove from oven and set on a cooling rack to cool while you prepare the filling. Maintain the oven temperature at 180°.

For the apple filling:

  1. In a large bowl, combine apples and lemon juice and toss to coat. Add cinnamon, flour, sugar and salt. Mix until the apples are evenly coated. Arrange the apples in an even layer on top of the partially baked crust.
For the oatmeal crisp topping:
  1. Cut the butter into small cubes.

  2. In a large bowl, combine the oats, both sugars, cinnamon and flour. Add the cubed butter and, using two forks or a pastry blender, stir the butter into the dry ingredients until the mixture resembles coarse flour.

  3. Sprinkle topping evenly over apples.

  4. Place the pan in the oven and bake for 45-50 minutes, or until the top is golden brown and the apples are bubbly.

  5. Remove from the oven and place the pan on a cooling rack. Let cool for at least 1 hour before serving.

8 cups of apples is about 8 medium apples.
Apples should be cut into thin slices, about 1/4" thick.
For best results, I suggest using Granny Smith or Honeycrisp apples.
Store bars, covered in foil, at room temperature for 48 hours.

Now that you know our irresistible recipe, you can embellish it and share it with your friends making it even more appetizing! Stored in a Lunch Box. On our MaLunchBox website you will find a wide range of Lunch Boxes or insulated bags


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