- Apples – Use a mix of tart and sweet apples for balance (Granny Smith + Honeycrisp is a winning combo).
- Oats – Old-fashioned rolled oats give the best texture. Avoid instant oats, which can make the topping mushy.
- Butter – If you only have salted butter, reduce the added salt by half.
- Sugar – Adjust the granulated sugar in the filling based on how sweet your apples are.
- Add-ins – Chopped pecans, walnuts, or a sprinkle of nutmeg in the crumb mixture take these bars to the next level.
Step-by-Step Instructions
Now, let’s walk through how to make these bars, step by step.
1. Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal. Parchment is a game changer if you want neat, clean squares.
2. Make the Crust & Crumb Topping
In a large mixing bowl, combine:
- Flour
- Oats
- Brown sugar
- Cinnamon
- Baking soda
- Salt
Stir in the melted butter until the mixture looks crumbly and evenly moistened.
👉 Here’s the magic: this mixture serves as both the crust and the topping. You’ll press some into the pan, and save the rest for sprinkling on top.
3. Press the Crust
Take about two-thirds of the crumb mixture and press it firmly into the bottom of your prepared pan. This forms the base that will hold the apples. Make sure it’s even and well-packed—this helps the bars stay sturdy when sliced.
4. Prepare the Apple Filling
In another bowl, toss together:
- Peeled, chopped apples
- Granulated sugar
- Lemon juice
The sugar enhances the natural sweetness, while the lemon juice keeps the apples bright and balances the flavors.
5. Layer the Bars
Spread the apple mixture evenly over the crust. Then sprinkle the remaining crumb mixture on top, making sure to cover the apples as much as possible. This creates that irresistible crisp topping.
6. Bake to Perfection
Bake for 40–45 minutes, or until the top is golden brown and the apples are tender. The smell of cinnamon and apples baking will make your kitchen smell like fall itself.
7. Cool & Slice
Let the bars cool completely in the pan before cutting. This is the hardest part—you’ll be tempted to dig in right away, but cooling allows the layers to set and makes slicing easier.
Once cooled, cut into neat squares and serve.