These Apple Crisp Squares feature a buttery shortbread crust, that’s full of warm gooey autumn flavored apples, and a brown sugar oat crisp topping. Serve warm with a big scoop of vanilla ice cream and a drizzle of caramel sauce for a comforting fall-inspired dessert!
Here in Canada, it is slowly beginning to feel like Fall.
The mornings are cold and crisp. The trees are beginning to slowly start to change and I can see peaks of those beautiful reds, oranges, and yellows. And my local markets have transitioned from summer fruits and vegetables to autumn staples of apples and pumpkins.
And since we are in the midst of apple season, I had to make my take on the quintessential fall dessert, apple crisp.
Apple crisp is a flavorful, decadent dish that’s best when served warm with a drizzle of caramel sauce and a scoop of vanilla ice cream. Similar to apple pie and apple cobbler; it’s really a combination of both. Apple crisp takes the gooey apple pie filling and the crunchy top of a cobbler for one luscious dessert.
And when placed on top of my buttery shortbread crust, you have one portable fall-inspired dessert that will quickly become a favorite go-to cool weather dessert!
apple crisp squares ingredients
- unsalted butter
- sugar
- all-purpose flour
- apples
- lemon juice
- cinnamon
- nutmeg
- salt
- old fashioned oats
- brown sugar
Apples: Feel free to use whichever apple you prefer or that are in season, but I recommend Granny Smith, Honeycrisp, or Gala. You want ones that are firmer and won’t turn to mush in the baking process.
Lemon juice: Freshly squeezed lemon juice is best, however; you can use 100% lemon juice in a pinch.
Brown sugar: I used dark brown sugar in the crisp topping as I prefer that rich, deep, dark molasses flavor but if you prefer light brown sugar, feel free to use.
how to make apple crisp squares
STEP ONE: Preheat oven to 350ºF. Line a 8×8 pan with parchment paper. In a large mixing bowl, cream butter and sugar until light and fluffy. Mix in flour until dough is crumbly. Evenly press dough into prepared baking dish and bake for 12-14 minutes. Remove from oven and set aside.
STEP TWO: While shortbread crust is baking, prepare apples filling. In a large bowl, combine apples, flour, lemon juice, cinnamon, nutmeg and sugar. Coat apples in spice mixture. When crust is cooked, arrange apples on baked shortbread crust.
STEP THREE: Cut butter in small cubes. In large mixing bowl, mix 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 crisp topping evenly over apples.
STEP FOUR: Bake for 45-50 minutes or until the top is golden brown and the apples are bubbling. Remove from oven and place on wire rack. When cool, cut into squares and enjoy!
how to store
Store in an airtight container in the refrigerator or at room temperature covered with aluminum foil for up to 5 days.
can i freeze apple crisp bars?
Once the bars have completely cooled, place the 8×8 baking dish into the refrigerator to allow the filling to set. Once chilled, remove uncut crisp from pan; keeping parchment paper on. Wrap entire bake in plastic wrap then aluminum foil. Place in on a flat surface in freezer up to 1 month.
When ready to eat, thaw in the fridge over night. Reheat in oven at 350F for 10-15 minutes or until warmed through. Cut prior to serving.
Apple crisp bars can also be cut and individually wrapped in plastic wrap and placed in a Ziploc freezer bag up to 1 month.
what are the best apples for baking?
Traditionally, firmer apples are best used for baking. Avoid using soft, mealy, or mushy apples. If you are looking for a rich depth of flavor, I recommend using a mix of sweet and tart apples; using 3 sweet apples and 3 tart apples.
Top tart apples for baking: Granny Smith, Braeburn, Jonathan, and Pacific Rose
Top sweet apples for baking: Jazz, Honeycrisp, Gala, and Fuji
can i use quick oats for the crisp topping?
While old fashioned oats work best, you can certainly use quick oats if that’s all you have on hand. Just be aware that the crisp topping might be more powdery (don’t reduce the flour though otherwise the crisp topping may turn out too greasy). Use a 1:1 swap when replacing quick oats for old fashioned.
bbq bakers tips and tricks
- 5 cups of apples is approximately ⅚ medium apples.
- Apples should be sliced thin, about ¼″ in thickness.
- Leave the peels on your apples for more fiber and an easier prep process!
- Add some pumpkin pie spice for more fall flavors.
- Add some chopped nuts to your crisp topping like pecans or walnuts for more crunch!
- Serve warm with a scoop of vanilla ice cream that’s drizzled in caramel sauce
This classic apple crisp bar recipes combines buttery shortbread crust, with warm gooey cinnamon apples that are topped with a warm brown sugar oat topping. Serve with a big scoop of vanilla ice cream and a drizzle of caramel sauce for the perfect cool fall dessert!
more fall desserts to try
- Pumpkin S’mores Cookies
- Sweet Potato Pie
- Pumpkin Cookies
- Brown Butter Apple Blondies
- Caramel Chocolate Apple Galette
Apple Crisp Squares
Ingredients
Shortbread Bottom
- ½ cup unsalted butter 1 stick
- ¼ cup granulated sugar
- 1¼ cup all-purpose flour
Apple Filling
- 5 cups Apples, peeled and cored roughly ⅚ medium apples
- 1 teaspoon lemon juice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon salt
Crisp Topping
- ½ cup unsalted butter chilled, cut into cubes
- 1 cup old fashioned rolled oats
- ½ cup brown sugar
- ¾ cup all-purpose flour
- 1 teaspoon cinnamon
Instructions
Shortbread Bottom
- Preheat oven to 350º F. Line a 8×8 pan with parchment paper, leaving extra hanging over the ends.
- In a large mixing bowl, beat together the ½ cup butter and ¼ cup sugar until light and fluffy, about 2-3 minutes. Add 1¼ cup flour and mix until combined and dough is crumbly.
- Press dough evenly into bottom of prepared pan. Bake for 12-14 minutes, until dough is slightly puffed. Remove from oven and set aside, maintain oven temperature.
Apple Filling
Crisp Topping
- 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. Let cool, lift apple crisp using the extra parchment paper at the ends as handles, and cut into squares.
Notes
- Store apple crisp squares in an airtight container in the refrigerator or at room temperature covered with aluminum foil for up to 5 days.
- 5 cups of apples is approximately ⅚ medium apples.
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